These gluten free gingerbread pancakes are incredibly fluffy, SO easy to make and perfect for Christmas morning! They’re perfectly sweet, loaded with delicious gingerbread flavor and even freezer friendly!
This post contains affiliate links, which means I earn a small commission if you buy any products through those links. I only link to products I absolutely love and use myself! Thank you for making Eat With Clarity possible!
They are crazy fluffy, super easy to make (one bowl) and have the perfect ginger molasses flavor that is the hallmark of gingerbread.
And did I mention they’re completely gluten and dairy free?? What more could you ask for in a pancake? They’re the perfect recipe for Christmas morning or just went you’re craving a damn good pancake.
How to make this recipe
First things first, add all of the wet ingredients to a large mixing bowl and whisk together. This includes the egg, oil, milk, apple cider vinegar, molasses, and dark brown sugar.
Whisk until the egg is completely broken up and the batter is one uniform color.
Next, use a wooden soon or whisk (I prefer a whisk) to mix in all of the wet ingredients.
Let the batter sit for at least 5 minutes to thicken while you heat up your pan. Whether or not you need to grease your pan really depends on your pan, but better safe than sorry!
The frustration of having your pancake collapse when you try to flip it is very real! I like to add a few drops of oil to a paper towel and rub it over the pan so it’s evenly distributed.
The batter will seem a little thin when you first add it to the pan, but it puffs up really nicely because of the baking powder and soda.
I like to use a 1/3 measuring cup so the pancakes are even, and add them to a pan over medium/low heat. Let the pancakes cook on the first side until the top of the pancake looks matte (see above photo) and a few bubbles start to form.
Flip and cook on the other side for about 2 minutes. If you want to make sure it’s completely cooked through, take a knife and make a small slit in the top of the pancake. If batter comes out, let it continue cooking, if not, you’re good to go!
While you’re making the rest of the pancakes, I suggest placing the cooked ones on a cooling rack. If you place them right on a plate, the bottoms get soggy pretty quickly because they’re warm.
If you aren’t going to eat them right away, you can preheat the oven to 100 degrees and place them right in the oven to stay warm.
How to properly measure gluten free flour
Did you know the most accurate way to measure flour is with a scale? Believe it or not, 1 cup of flour does not always equal 1 cup of flour.
Measuring flour properly is important in all types of cooking and baking, but it’s especially important with gluten free baking.
Gluten free baked goods (pancakes included) can be pretty finicky but the scoop and level method is almost foolproof. To use this method, all you need to do is scoop the flour into your dry measuring cup and level off the excess with a knife.
Do not scoop the flour right out of the bag or you’ll end up with too much and recipes will be dry. Also, do not tap the bottom of the of the measuring cup because we want the flour to naturally fall in the cup, no packing needed!!
Recipe tips & tricks!
- Once prepared, these gingerbread pancakes will store in the fridge for 5 days. Let them cool completely on a drying rack before transferring to an air tight container. I like to heat up pancakes in the toaster, but the microwave or stovetop also works!
- These pancakes are freezer friendly! Again, allow them to cool completely and then transfer to an air tight container. After getting frozen, they heat up best in the toaster so they don’t get soggy. They will keep in the freezer for about 1 month.
- The allspice can be subbed for cloves, but I think the allspices adds a deeper and stronger flavor, but both are delicious!
- If you don’t have oat flour, you can grind up whole oats (quick or rolled) in a food processor or high speed blender until a fine flour forms. It’s much cheaper than buying GF flour and works in so many recipes!
- Be sure to use the all purpose GF flour in the BLUE bag, not RED. I have only tried Bob’s Red Mill for this recipe so I cannot guarantee how other GF all purpose flours will turn out.
- The dark brown sugar can be subbed for coconut sugar.
- Blackstrap molasses is going to have a stronger flavor than regular molasses, but both will work. If using regular molasses, you may want to add 1-2 tbsp more to get the same rich flavor. My favorite is organic blackstrap molasses.
- To make these pancakes vegan, you can sub the egg for 1 flax egg or another egg replacer. They won’t be quite as fluffy but they will still be delicious.
Try these next!
The Fluffiest Gingerbread Pancakes (Gluten Free)
- Whisk together all wet ingredients in a large mixing bowl.
- Whisk in all dry ingredients until a batter forms.
- Let sit for 5-10 minutes to thicken slightly as the pan warms up.
- Pour about 1/3 cup of batter on a greased (if necessary) pan over medium/low heat.
- Cook on one side until the top of the pancake begins to look matte (see photo for reference).
- Flip and cook an additional 2 or so minutes.
- Serve with maple syrup and enjoy!