Pumpkin Gingerbread Pancakes
Gingerbread pancakes made with pumpkin puree, whole grain oats, and molasses. Gluten-free, dairy-free and refined sugar-free!
Well, hello there! Long time, no talk. I hope you all had a nice holiday weekend.
Mine turned out better than I could’ve hoped for. We took a couple of days to go sightseeing with our family that was in town for the week. First went to Santa Cruz to stroll along the boardwalk and then the next day we drove to Point Reyes. We had so much fun together. Both places were beautiful and I’m going to try to put together a post of our time there soon!
But first, I wanted to share these Pumpkin Gingerbread Pancakes in hopes that they’ll get you in the holiday spirit. :)
Some of you might remember these Buckwheat Gingerbread Pancakes that I shared a few years ago. I love that recipe but I know buckwheat flour might be hard for some people to come by and I’m also kind of obsessed with blender pancakes right now so I thought I would convert my Gluten-free Pumpkin Pie Pancakes into a gingerbread version.
The ingredient list is almost identical to those but with the addition of molasses and a few spices like nutmeg and cloves. And again, all you have to do to make them is combine everything in a blender, blend until smooth and then the batter is ready to pour in the pan.
The texture of these is slightly lighter than the pumpkin pancakes, which I personally prefer. And they have a rich gingerbread flavor that will instantly put you in the mood for the holidays.
All you need is a little Mariah Carey, some soft and fuzzy pajamas, and a stack of these babies, and you’re ready to go!
Pumpkin Gingerbread Pancakes
Yield: 4 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1/2 cup pumpkin puree*
- 2 tablespoons molasses
- 2 tablespoons unsweetened vanilla almond milk
- 1 tablespoon vanilla extract
- 1 tablespoon pure maple syrup
- 2 pasture-raised eggs
- 1 and 1/4 cup rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons melted coconut oil
Starting with wet ingredients first, place everything in a blender and blend until smooth, for about 15 seconds.
Allow the batter to sit for about 5 minutes while you warm a greased skillet over low heat. This allows the batter to thicken some for fluffier pancakes.
Pour a small amount of the batter into the skillet and cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Flip it on the opposite side and continue to cook for another 2 minutes. Repeat this step until all of the batter is gone.
Serve warm with pure maple syrup and enjoy!
*I recommend using BPA-free canned pumpkin puree, if possible. I like Farmers Market brand. If you use Libby’s then you may need to add more liquid (about 1/4 cup almond milk total) as it tends to be drier than the Farmers Market brand.
**Be sure to use certified gluten-free oats if cooking for those with allergies
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
ALSO! If you’re interested in this recipe in muffin form, be sure to check out these Pumpkin Gingerbread Blender Muffins that I created for Oh My Veggies!
So gorgeous & thick! My Mom just sent me her famous gingerbread pancakes. I don’t think they have pumpkin in them though. Now I need to try hers and yours!
I bet your mom’s are amazing! :)
Sarah, these pictures are gorgeous!! I wish I could make canvas prints and hang them in my kitchen!! :) We went and cut down and decorated our tree yesterday, so I am ready for all things Christmas and gingerbread. The hubby loves gingerbread, so I will definitely have to surprise him with these. I just won’t tell him how easy they were to make…. ;-)
Aw, thanks Melissa! Your comments always make my day. :)
These look amazing, I think I have to try your buckwheat recipe though since I’m trying to limit grains instead of just being GF for Celiacs complications. Thinking that’s doable with all this deliciousness though :)
Thanks Alyssa! I hope you get a chance to try the buckwheat version!
Gingerbread and pumpkin? Um…yes!
These look beautiful! We got the house decorated yesterday, so I’m totally in the Christmas mood now. Can’t wait to hear more about your mini vacay!
I’m glad you had a nice Thanksgiving :) I have yet to make blender pancakes and I have no idea what I’m waiting for. So simple!!
DO IT. :)
I’m busting out the Mariah Carey right now! haha Really, these pancakes would be all I need to get into the Christmas spirit — gingerbread is one of my favorite holiday flavors. I’m so glad you had a great Thanksgiving, and I haven’t been to Santa Cruz in AGES. Sounds like fun! :)
Yes! Mariah Carey FTW! :)
These pancakes combine basically my favorite fall and winter flavors :)
I have gotten soooo into gingerbread these last few years! It’s weird because I never really liked it growing up!
These pancakes look wonderful! We decorated for Christmas over the weekend so I am in full on holiday mode!
That sounds like such a perfect weekend! These pancakes so need to happen on a snowy morning when I’m still in my fuzzy slippers and flannel PJ’s!
Well, I know what I will be making on Sunday morning. These look so delicious and I’m a sucker for anything gingerbread.
I couldn’t wait until Sunday. I made them last night and just ate them for breakfast. They are so good! Great recipe!
Woo hoo! Thanks for trying them, Kelli! :)
These are 100% making an appearance at my breakfast table this holiday season! Love love love!
These look so good! My boyfriend is typically the pancake-maker in our home, so maybe I can talk him into trying this recipe soon. Thanks for sharing!
Oh, I love that! Make him do all the work, hehe. ;)
Gah, these are so dark and dense!!!!! They look like my kind of pancake!
I’m thinking that these would be the perfect way to get myself into the holiday spirit! And I love how thick and fluffy they look <3 The only substitution I would make would be to replace Mariah Carey with Michael Buble… not because I have anything against Ms. Carey, but because… Mr. Buble *melts*
YUM! These are so festive. I’ve been obsessed with blender pancakes for so long now. I love just throwing my ingredients in the blender, and it makes for such a nice batter!
Made these and they are amazing! Regret only not making a double batch! Batter was thick but then I used butter instead of coconut oil because I’m poor :) will make again! Thanks :)
I’m so happy to hear you liked them, Rachel! Thanks for the feedback! :)
These sound amazing!!!
Would it be possible to substitute with flax egg? (Hoping you say yes >.< )
Hi Kiti! I haven’t tested them that way so I’m not sure. If you give it a try please let me know how it turns out!
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I used brown sugar instead of molasses and ground up the oats in my small smoothie maker before mixing everything in a bowl by hand, because I don’t have a large blender. Still turned out beautifully! Served these as a surprise breakfast-in-bed treat for my hubby, and he was just as obsessed as I was! You nailed the fluffy-but-thick pancake golden ratio.
I’m so happy to hear they turned out well for you! Thank you for the review!