These vegan gingerbread pancakes are like eating soft, pillowy gingerbread cookies for breakfast. They’re a must-make for Christmas morning!
Everyone is familiar with gingerbread cookies and gingerbread men , but have you ever had actual gingerbread? It’s thick and the perfect combination of chewy and cake-y, almost like a brownie. This gingerbread pancakes recipe is a little bit like that old-fashioned gingerbread, made in the form of vegan pancakes . They’re soft, pillowy, and fluffy; ginger-scented, with the rich, deep flavor of molasses.
Why I Know You’ll Love These Gingerbread Pancakes
- Fluffy and flavorful. Filled with molasses, cinnamon, ginger, cloves, and nutmeg, these homemade pancakes taste JUST like a slice of gingerbread.
- Vegan-friendly. Easy swaps like using vegan butter and non-dairy milk make this recipe 100% vegan, and these pancakes are just as soft and pillowy as ever.
- Perfect for holiday breakfasts. There’s something magical about making these gingerbread pancakes on Christmas morning. The whole house fills with holiday cheer (or that might just be the smell of ginger and spices!).
- Easy to make. The ingredients are simple, and the batter comes together in minutes, just like classic pancake batter.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions. The full recipe, including amounts and details, can be found below (scroll to the recipe card) for your reference.
- Soy milk – Or use your favorite vegan or non-dairy milk.
- Apple cider vinegar (or lemon juice) – To combine with the milk to create your plant-based buttermilk .
- Dry ingredients – All-purpose flour, baking powder, and sea salt. Make sure that your baking powder is as fresh as possible, and not past its expiration date.
- Granulated sugar – Or use maple syrup or agave if you prefer.
- Vegan butter or oil – Here’s how to make your own vegan butter . Otherwise, use your favorite store-bought brand of plant-based butter.
- Spices – To achieve those classic gingerbread flavors, I include ground ginger, cinnamon, cloves (or allspice), and nutmeg. Use freshly grated nutmeg if you can—it’s so good! You could also substitute these individual spices with pumpkin pie spice .
- Sugar cane molasses – I recommend dark molasses for these gingerbread pancakes. Light molasses will also work, though the gingerbread flavor won’t be as robust. I don’t recommend blackstrap molasses, however, as it can taste a bit bitter.
How to Make Gingerbread Pancakes
These pancakes are easy enough that you can whip them up for Christmas morning and still have time to wrap a few last-minute gifts! But why limit yourself to gingerbread pancakes on Christmas? There’s no reason not to make them all year long. They come together just like traditional pancakes:
Prepare the buttermilk.
- Make the buttermilk. Whisk the nut milk and lemon juice or vinegar in a small bowl or measuring cup. Let the mixture sit for 5 minutes, or until it thickens.
- Sift the dry ingredients . Place the flour, baking powder, and salt in a sifter and sift it into a large mixing bowl.
Add the wet ingredients to the dry mixture.
- Finish the pancake batter. Add the sugar, melted butter or oil, spices, molasses, and buttermilk to the bowl with the dry ingredients. Use a spatula to gently stir the batter until it’s just combined.
- Prepare. Heat a griddle pan or large cast-iron skillet over medium heat. Brush it with coconut oil or vegan butter.
- Cook the pancakes. Pour about ¼ cup of batter onto the griddle for each pancake; make as many pancakes at a time as you have room for. Once bubbles start to form on top, allow the pancakes to cook for about 2-3 more minutes, then flip them over once the bubbles begin to pop. Cook for about 2-3 more minutes on the other side, or until the batter is cooked through. Transfer the finished pancakes to a plate and repeat until all the batter is used.
- Serve. Enjoy the pancakes hot, sprinkled with powdered sugar or drizzled with maple syrup on top.
Tips for Perfect Gingerbread Pancakes
- Mixing the batter. It’s okay to have some lumps in the batter, but this can be minimized by sifting the dry ingredients first. If you over-mix once you add the liquid ingredients, you’ll end up with tough pancakes!
- Cooking tips. Pancake making takes a bit of practice. Make sure your griddle is hot, and wait until the pancakes have formed a lot of bubbles before flipping them. The first few pancakes may not be perfect, but by the third, you should get into a good groove and have a better idea of when to flip!
- Topping ideas. In addition to syrup or powdered sugar, you can top your pancakes with coconut whipped cream , candied pecans , chocolate chips, sautéed apples, or candied ginger.
How to Store and Freeze
- Refrigerate leftover pancakes. Store any leftover pancakes in an airtight container in the refrigerator for 2 to 3 days.
- Reheat. Reheat them in the microwave or pop them in a 350ºF oven for 5 to 10 minutes, or until they’re warmed through.
- Freeze. Pancakes are fabulous for freezing! Store them in a freezer bag for up to 2 months. You can warm them up in the microwave or in the oven at 350ºF—they should take about 15 minutes to warm through.
More Vegan Breakfast Recipes
- Apple Pie Pancakes
- Pumpkin Waffles
- Overnight Baked French Toast Casserole (Vegan)
- Buckwheat Pancakes
- Vegan French Toast
Ingredients
- 1 cup soy milk , or any vegan milk
- 2 teaspoons apple cider vinegar , or lemon juice
- 1 cup all-purpose flour , 120g
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 tablespoon granulated sugar , (any kind) or maple syrup or agave
- 1 tablespoon vegan butter , or oil + extra for the griddle/pan
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves/allspice
- ¼ teaspoon ground nutmeg
- 2 tablespoons sugar cane molasses , or any molasses
Instructions
- Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
- In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.
- Add the sugar, melted butter/oil, ground ginger,cinnamon, ground cloves/allspice, nutmeg, molasses and the buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
- Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with powdered sugar and maple syrup on top and your favorite toppings.
- Enjoy!
Notes
- Mixing the batter. It’s okay to have some lumps in the batter, but this can be minimized by sifting the dry ingredients first. If you over-mix once you add the liquid ingredients, you’ll end up with tough pancakes!
- Cooking tips. Pancake making takes a bit of practice. Make sure your griddle is hot, and wait until the pancakes have formed a lot of bubbles before flipping them. The first few pancakes may not be perfect, but by the third, you should get into a good groove and have a better idea of when to flip!
- Topping ideas. In addition to syrup or powdered sugar, you can top your pancakes with coconut whipped cream , candied pecans , chocolate chips, sautéed apples, or candied ginger.
Vegan Gingerbread Pancakes
Ingredients
- 1 cup soy milk or any vegan milk
- 2 teaspoons apple cider vinegar or lemon juice
- 1 cup all-purpose flour 120g
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 tablespoon granulated sugar (any kind) or maple syrup or agave
- 1 tablespoon vegan butter or oil + extra for the griddle/pan
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves/allspice
- ¼ teaspoon ground nutmeg
- 2 tablespoons sugar cane molasses or any molasses
Instructions
- Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
- In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.
- Add the sugar, melted butter/oil, ground ginger,cinnamon, ground cloves/allspice, nutmeg, molasses and the buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
- Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with powdered sugar and maple syrup on top and your favorite toppings.
- Enjoy!
Video
Notes
- Mixing the batter. It’s okay to have some lumps in the batter, but this can be minimized by sifting the dry ingredients first. If you over-mix once you add the liquid ingredients, you’ll end up with tough pancakes!
- Cooking tips. Pancake making takes a bit of practice. Make sure your griddle is hot, and wait until the pancakes have formed a lot of bubbles before flipping them. The first few pancakes may not be perfect, but by the third, you should get into a good groove and have a better idea of when to flip!
- Topping ideas. In addition to syrup or powdered sugar, you can top your pancakes with coconut whipped cream , candied pecans , chocolate chips, sautéed apples, or candied ginger.
Nutrition
Vegan Gingerbread Pancakes https://jessicainthekitchen.com/gingerbread-pancakes-vegan-gluten-free/ December 3, 2021
Spaghetti Squash Lasagna Boats are an easy, vegan main dish. They’re loaded with protein thanks to creamy plant-based ricotta and crumbled meatloaf, and meal prep friendly too!
Once you’ve mastered how to cook spaghetti squash , you’re going to want to make ALL THE THINGS with it. Although it’s always delicious tossed in your fave sauce, I think these lasagna boats are the best way to use spaghetti squash. You just can’t beat this meaty, cheesy dinner. (Don’t worry, the meat and cheese are both vegan!)
While spaghetti squash doesn’t actually taste like pasta, it adds a nice texture to this dish and i t’s the perfect delivery system for creamy vegan ricotta, tomato sauce, and meatloaf crumbles.
If you’re looking for a recipe that serves up all that comfort food goodness you crave around this time of year, spaghetti squash lasagna boats definitely fit the bill!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- S paghetti squash – Spaghetti squash come in all different sizes! You’ll want a large squash for this recipe, but you can use two smaller squashes if that’s all you can find.
- Olive oil
- V egan meatloaf or veggie burgers – Make the meatloaf or veggie burgers the night before, then use the leftovers in this recipe. Meal planning win!
- Vegan ricotta or tofu ricotta
- Vegan mozzarella shreds
- T omato sauce – Sometimes I use my homemade marinara in this recipe.
- Salt & pepper
- Fresh parsley – If you happen to have basil on hand instead, that will work too!
How to Make Spaghetti Squash Lasagna Boats
If you want to get a head start on this recipe, you can cook the spaghetti squash the day before. Even if you don’t do this, the whole recipe takes about an hour in the oven, so it’s doable for a weeknight!
Prepare. Preheat your oven to 400ºF and cut the spaghetti squash in half lengthwise, scooping out the seeds and stringy bits.
Cook the squash. Drizzle the squash halves with olive oil and place them cut-side-up on a parchment-lined baking sheet. Bake for 30 to 45 minutes, or until the sides are lightly browned and the squash is fork tender.
Make spaghetti squash “noodles.” Remove the squash from the oven and allow it to cool until it can be comfortably handled. Use a paper towel to absorb any excess moisture, then scrap the squash from side to side with a fork to form the “noodles.”
Make the filling. M ix the meatloaf, ricotta, and tomato sauce together in a large bowl, then season to taste with salt and pepper.
Assemble. Spoon some of the filling into the winter squash and stir to coat. Spoon the rest of the filling into each half of the squash, then top each with two tablespoons of mozzarella.
Bake. Bake the filled squash boats for 15 more minutes, or until the filling is heated through and the top is just beginning to brown. If you like, you can broil on low to make the cheese crispy.
Serve. Scatter the parsley leaves onto the lasagna boats, then serve.
Tips for Success
Here are some tips for making the best spaghetti squash boats!
- Meatloaf swaps . If you don’t have leftover homemade meatloaf or veggie burgers, you can crumble store-bought veggie burgers or meatballs instead. Not into meat replacements? Try using cooked lentils !
- Cooking for a crowd. Spaghetti squash boats are an excellent vegan main dish for Thanksgiving or Christmas, but the “boats” are a little unwieldy for a holiday dinner plate. Instead of using the squash shells, you can simply bake everything in a baking dish coated with cooking spray.
- Using the spaghetti squash shells. If you are using making spaghetti squash boats, be careful not to tear or pierce the skin with the fork when you’re shredding the insides. You don’t want the filling to leak out!
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you don’t have a container big enough for the spaghetti squash boats, you can transfer the insides to a storage container. Reheat in the microwave or transfer to an oven-safe container and reheat at 350ºF until warmed through.
Can I Freeze This?
You can freeze any leftovers you have for up to 2 months, but I recommend scooping them out of the spaghetti squash shells and freezing them in an airtight container for easier storage. Heat frozen leftovers in the oven or microwave, or let them thaw in the refrigerator first for a shorter cooking time.
Ingredients
Spaghetti Squash Lasagna Boats
- 1 spaghetti squash
- Olive oil , to drizzle
- 1 cup vegan meatloaf , or cooked down veggie burgers, crumbled
- 1/3 to 1/2 cup vegan ricotta cheese , or tofu ricotta
- 1/4 cup vegan mozzarella shreds
- 2 cups tomato sauce
- salt & pepper to taste
- fresh chopped parsley , to garnish
Instructions
Spaghetti Squash Lasagna Boats
- Preheat oven to 400°F/200°C.
- Cut the spaghetti squash in half lengthwise and spoon out all the insides. All the stringy bits and the seeds.
- Drizzle with some olive oil and place cut side up on a lined baking sheet.
- Bake for 30 to 45 minutes until sides are slightly brown and squash is fork tender but still slightly firm. You’ll want to bake it for 30 minutes for a small spaghetti squash, and 45 for a larger one.
- Remove from oven and allow to cool slightly. Pat with a paper towel to remove any water that has formed. Don’t turn your oven off.
- Using a fork, scrape the squash from side to side until it resembles spaghetti. Don’t pierce through the squash at the bottom or sides.
- In a bowl, mix the meatloaf, ricotta, and tomato sauce together. Add salt and pepper to taste if necessary. Spoon a bit into the strands and mix until coated. Then spoon the rest equally into each half of the squash, covering everything.
- Top with two tablespoons of mozzarella on each.
- Bake for 15 more minutes in the oven until everything is heated through and cheese begins to brown slightly.
- You can broil for a few minutes on low if also desired.
- Top with parsley to garnish. Enjoy!
Notes
- Meatloaf swaps . If you don’t have leftover homemade meatloaf or veggie burgers, you can crumble store-bought veggie burgers or meatballs instead. Not into meat replacements? Try using cooked lentils !
- Cooking for a crowd. Spaghetti squash boats are an excellent vegan main dish for Thanksgiving or Christmas, but the “boats” are a little unwieldy for a holiday dinner plate. Instead of using the squash shells, you can simply bake everything in a baking dish coated with cooking spray.
- Using the spaghetti squash shells. If you are using making spaghetti squash boats, be careful not to tear or pierce the skin with the fork when you’re shredding the insides. You don’t want the filling to leak out!
