Gingerbread Pancakes Recipe

Gingerbread for breakfast is delicious!  Dust these gingerbread pancakes with powdered sugar and take a taste and you might just forgo the syrup.  I use unsweetened vanilla almond milk, but you could use regular almond milk or soy milk as well.

Gingerbread Pancakes

Prep Time15 minutes
Active Time15 minutes
Total Time30 minutes
Course: Breads
Cuisine: Vegetarian
Yield: 4 people


  • 1 1/2 cup white whole wheat flour
  • 3 tablespoons yellow cornmeal
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons unsweetened cocoa powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 1/2 cup unsweetened vanilla almond milk
  • 3 egg whites (or 1/2 cup liquid egg whites)
  • 3 tablespoons molasses
  • 3 tablespoons canola oil
  • powdered sugar for dusting


  • In a large bowl combine the flour, cornmeal. baking powder, cocoa, ginger, cinnamon and cloves.
  • In a separate bowl whisk together almond milk, egg whites, molasses and oil.
  • Make a well in the dry ingredients and add the wet ingredients. Stir just enough to moisten; batter will be lumpy.
  • Spray a griddle or large skillet with cooking spray (or use a non-stick pan). Pour 1/3 batter onto pan for each pancake.
  • Cook until top is bubbled and edges are dry; turn pancakes over.
  • Dust with powdered sugar and serve.
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