Gingerbread Pancakes


It’s coming up to Shrove Tuesday, and therefore time for the obligatory pancake recipe. I remember being so happy when I discovered dairy and egg-free pancakes for the first time when Big S was at nursery and I wanted her to be able to join in the pancake celebrations with everyone else. They’ve since gone on to become our weekend breakfast of choice.

Gingerbread pancakes are a little different, a bit warm and spicy for when you feel you want something different. This variation is perfect for winter, with the warmth of ginger and cinnamon adding a bit of heat to the day. Personally I think this version makes a better pudding than breakfast (there I go again making more puddings!!) and works beautifully with a drizzle of maple syrup.

Gingerbread Pancakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


Serves 2

  • 1/2 cup self-raising flour
  • 1 tbsp caster sugar
  • 1 tbsp soft brown sugar
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tbsp flavourless oil, I used sunflower
  • 1/2 cup dairy-free milk, I used oat milk.

– sift the flour, spices, salt and baking powder into a bowl.
– stir in the sugar
– whisk in the oil and milk to form a smooth, fairly thin batter. Set aside to start bubbling
– heat a frying pan and swipe with a little oil
– cook the pancakes on both sides until starting to colour
– keep warm until ready to serve
– serve with maple syrup


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

11 thoughts on “Gingerbread Pancakes

  1. Have just made these for my super allergic little one. I held off the ginger, added extra cinnamon and a very ripe mashed banana – they taste delicious!!

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