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several dairy free gingerbread pancakes on a white plate with syrup being drizzled on top

Dairy Free Gingerbread Pancakes

These dairy free gingerbread pancakes are perfect for a festive holiday breakfast!

Course Breakfast
Cuisine American
Keyword dairy free gingerbread pancakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 pancakes
Calories 127 kcal
Author Dairy Free for Baby


  • 1 cup oat milk
  • 1 tbsp vinegar
  • 1 egg
  • 1/4 cup molasses
  • 3 tbsp brown sugar
  • 2 tbsp avocado oil (or canola oil)
  • 2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda


  1. Combine the oat milk and vinegar in a measuring cup. Set aside for now.
  2. In a large mixing bowl, whisk the egg. Then stir in the molasses, brown sugar, oil, cinnamon, ginger, allspice, and salt.
  3. In a separate bowl, stir together the flour, baking powder, and baking soda.
  4. Add the dry ingredients to the wet ingredients. Pour in the oat milk and vinegar combination that was set aside. Stir the ingredients together until combined.
  5. Let the batter sit for a few minutes while you preheat a griddle. When hot, pour the batter onto the griddle to your preferred pancake size (or use a 1/4 cup measure if you want uniform size).
  6. Cook for around 2-3 minutes, or until bubble start forming and the edges are browning. Flip and cook another 2-3 minutes, until pancakes are cooked through. Repeat with remaining batter.

  7. Serve warm with maple syrup, or top with coco whip and fresh berries. Enjoy!

Recipe Notes

This recipe makes about 10 to 12 small-medium pancakes. For the purpose of the nutrition analysis, assume a yield of 12 pancakes.

Nutrition analysis (approximate per pancake): 127 calories, 3 g fat, 0.5 g saturated fat, 180 mg sodium, 23 g carbohydrate, 1 g fiber, 7.5 g sugar, 2.5 g protein, Vitamin D: 2%, Calcium: 7%, Iron: 7%, Potassium: 4%