How To Make Easy Gluten Free Vegan Gingerbread Pancakes with Any Gluten Free Pancake Mix - Served with Fresh Raspberries - by Veggie Lexi

Gingerbread Pancakes (Vegan, Gluten Free):

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 5" pancakes


  • 1 cup gluten free unsweetened soy milk*
  • 1/2 Tablespoon apple cider vinegar
  • 2 flax eggs
  • 1.5 cups gluten free pancake mix**
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 cup gluten free dark brown sugar packed
  • 2 Tablespoons gluten free molasses
  • 2 Tablespoons vegan butter*** melted


  1. Combine the soy milk and apple cider vinegar and stir. Set aside and allow to rest for 5 minutes to curdle and create vegan buttermilk.
  2. Combine 2 Tablespoons ground flaxseed with 5 Tablespoons water and stir. Set aside and allow to rest for 5 minutes to create flax eggs. It will be a gel-like consistency when it’s ready.
  3. In a large bowl, whisk together pancake mix, ground cloves, ground cinnamon, ground ginger, ground nutmeg, and dark brown sugar.
  4. Add in the curdled soy milk, flax eggs, melted vegan butter, and molasses. Stir to combine.
  5. Grease and heat a large skillet over medium-high heat.
  6. Add the batter to the hot greased skillet 1/4 cup at a time.
  7. Cook until little bubbles appear around the edge of the pancake and one or two bubbles appear in the middle of the pancake.
  8. Flip and cook for roughly two more minutes, or until cooked all the way through.
  9. Serve immediately with your favorite toppings.

Recipe Notes

*It’s best to use soy milk instead of another plant milk in this recipe. It has a higher protein content and that’s what reacts with the apple cider vinegar to curdle and create the vegan buttermilk.

**I used Bob’s Red Mill Gluten Free Pancake Mix.

***I used Earth Balance Vegan Butter Sticks.