Fabulously Fluffy & Spicy Festive Gingerbread Pancakes

These gingerbread pancakes make a very special festive breakfast or brunch treat. Beautifully fluffy and spiced with ginger, cinnamon and nutmeg.

Fabulously fluffy & spicy festive gingerbread pancakes

These dreamy spiced gingerbread pancakes are fluffy, lightly spiced and like mouthfuls of happiness.

The sweet yet tangy marmalade sauce adds sticky indulgence, and I couldn’t resist adding some crushed up ginger nuts for sweetness and crunch.

They really are something a little special and fun to make over the festive period.

Enjoy, much love, Niki xxx

Fabulously fluffy & spicy festive gingerbread pancakes
Fabulously fluffy & spicy festive gingerbread pancakes
Fabulously fluffy & spicy festive gingerbread pancakes
Fabulously fluffy & spicy festive gingerbread pancakes
Fabulously fluffy & spicy festive gingerbread pancakes
Fabulously fluffy & spicy festive gingerbread pancakes
Fabulously fluffy & spicy festive gingerbread pancakes

Fluffy & Spicy Festive Gingerbread Pancakes

These gingerbread pancakes make a very special festive breakfast or brunch treat. Beautifully fluffy and spiced with ginger, cinnamon, and nutmeg.
Prep time: 15 minutes
Cook time: 15 minutes
8-10 servings
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Ingredients

For the pancakes

  • 150 g self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1/2 tsp mixed spice
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 4 tbsp soft brown sugar
  • 150 ml plant-based milk
  • 2 tbsp vegan natural yogurt
  • 1 tsp vanilla extract

For the orange marmalade sauce

  • 2 tbsp marmalade
  • 1 tbsp butter
  • 2 tbsp maple syrup

For the toppings

  • Orange segments
  • Vegan natural yogurt
  • Crushed ginger nuts

Instructions

To make the pancakes

  • Add the flour, spices, milk, yogurt, sugar, vanilla, and baking powder to a bowl and mix thoroughly to combine and form a thick batter.
  • Now add 2 tbsp of the batter to a non-stick pan and fry for 1-2 minutes until the underside is firm. You should see little bubbles forming on top.
  • Carefully flip the pancake and then cook for another minute until the pancake is cooked through and slightly golden.
  • Repeat with all the batter

To make the sauce

  • Gently heat the butter, marmalade and maple syrup, stirring until the butter has melted. Simmer for 2 mins until thickened.

To serve

  • Stack the pancakes, topped with the sauce, yoghurt, orange segments and crushed ginger nuts.

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