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Gluten Free Gingerbread Pancakes

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A winter time favorite in our home is gingerbread pancakes. So warm and delicious on a cold winter morning, these gluten-free gingerbread pancakes are the perfect breakfast for the season!

One of my favorite cookies of all time are gingerbread cookies. They are spicy yet sweet and oh so delicious! This recipe is reminiscent of those wonderful cookies. Warm, sweet, and as an added bonus, they are gluten free!

I use freshly ground buckwheat flour for these pancakes which makes a light and airy cake. If you don’t grind your own flour, you can certainly purchase pre-ground buckwheat flour.

The molasses in these pancakes lends a wonderful flavor and warmth. I use blackstrap molasses that is unsulfured. You could use freshly grated ginger if you have it available. I’m using ground ginger.

For this recipe you will need:

  1. Buckwheat flour
  2. Salt
  3. Baking soda
  4. Baking powder
  5. Buttermilk
  6. Egg
  7. Molasses
  8. Ginger
  9. Vanilla
  10. Olive oil

Preheat a skillet over low-medium heat.

In a large bowl, combine the flour, baking soda, baking powder, salt, and ginger. Mix well.

In a separate bowl, combine the buttermilk, egg, molasses, vanilla, and oil.

Pour the wet ingredients into the bowl with the dry ingredients. Mix well, but, do not overmix. It’s okay if it’s lumpy.

Add a pat of butter to the pan and pour in 1/3 cup of the batter.

Cook for 2-3 minutes then flip and cook 1-2 minutes more until golden brown.

Serve warm topped with maple syrup. We love topping ours with ricotta cheese and pecans!

Gluten Free Gingerbread Pancakes

Warm and comforting, these pancakes will be a family favorite year round!
5 from 1 vote
Prep Time 5 minutes
Course Breakfast


  • 2 mixing bowls
  • 1 Skillet


  • 1 cup buckwheat flour I use freshly milled
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp ginger
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk I use milk kefir
  • 2 tbsp molasses
  • 1 tbsp olive oil


  • Preheat skillet over low-medium heat.
  • Mix dry ingredients in large bowl.
  • Mix wet ingredients in a separate bowl.
  • Pour wet ingredients into the dry ingredients and mix until just combined. Do not over mix.
  • Grease skillet and pour 1/4-1/3 cup portions into skillet.
  • Cook on each side for 2-3 minutes. Flip only once.
  • Top with maple syrup and enjoy!

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  1. 5 stars
    I saw the buckwheat pancakes come up in my feed. I looked at information and recipe and decided to eat buckwheat pancakes for lunch today. It was super easy and very delicious. I really enjoyed this. Thank you!

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