If you’re looking for a sweet vegan Christmas breakfast, these Gingerbread Pancakes are PERFECT.

They’re fluffy, tender, ginger infused, easy to make, and insanely tasty.

In one bowl simply whisk the dry ingredients. In a separate bowl combine sugar, soy milk and apple cider vinegar mixture, oil, freshly grated ginger and orange zest. Bring both mixtures together, heat a skillet, form a pancake, watch it cook, then flip it when golden brown.

Serve with fresh fruit and/or maple syrup!


Yield: 4 servings

Time: 30 minutes


2 cups all-purpose flour

2 tbsp organic brown sugar

2 tsp baking powder

1 tsp baking soda

¼ sea salt

2 tsp ground ginger 

2 tsp cinnamon

½ tsp allspice 

2 cups soy milk 

2 tsp apple cider vinegar 

1 tsp grated fresh ginger 

3 tbsp vegan butter, vegetable or melted coconut oil 

½ tsp grated orange zest, optional 


  1. Start by combining soy milk and apple cider vinegar in a small bowl. Let sit to curdle. In a large bowl, whisk together flour, baking powder, baking soda, sea salt, ground ginger, cinnamon, allspice. 

  2. In a separate bowl, whisk soy milk and apple cider vinegar mixture, molasses, oil, fresh ginger, orange zest, and brown sugar. 

  3. Add the wet ingredients to the dry ingredients and stir until combined. 

  4. Lightly grease and heat a skillet over low-medium heat. Form a pancake and leave room for the batter to expand. Cook until bubbles are created, and the bottom appears brown. Then flip the pancake. Cook again until both sides are brown. Repeat to make uniform pancakes until all the batter is used. 

  5. Serve with your favorite toppings!