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5 from 7 votes

Gingerbread Pancakes

Light, fluffy and delicious, these Gingerbread Pancakes will not only be a hit during the holiday season, but all throughout the year too!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, brunch, Main Course, main dish, meatless
Cuisine: American
Diet: Vegan
Servings: 12 pancakes
Calories: 110kcal
Author: Lauren Kelly

Ingredients

  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ cup ground flax seed
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • 2 tablespoons molasses
  • 2 tablespoons 100% maple syrup
  • ½ cup unsweetened applesauce
  • 2 cups plain seltzer

Instructions

  • Mix together flour, baking powder, baking soda, flax, cinnamon, cloves, ginger and salt in a medium bowl.
  • Mix together molasses, maple syrup, applesauce and seltzer in a separate bowl.
  • Pur milk mixture into flour mixture and stir until just combined being careful not to over mix. The batter will be thick.
  • Stir to combine.
  • Preheat a greased griddle on medium-low heat for 2-3 minutes to get it hot. Place about ⅓ cup of batter onto hot griddle and cook for 1-2 minutes on each side, until golden brown.
  • Top with extra maple syrup if desired.

Notes

To store in the refrigerator, place in an airtight container for up to 5 days.
To store in the freezer, place in an airtight container for up to 3 months.

Nutrition

Calories: 110kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 216mg | Potassium: 165mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 1mg