Eggless Gingerbread Pancakes

If you love warm morning breakfasts that fill your kitchen with cozy spices, these eggless gingerbread pancakes are for you.

They have a rich flavor from dark brown sugar, molasses, and warm spices like ginger and cinnamon.

A lot of people think you need eggs to make fluffy pancakes, but that is simply not true.

This egg free recipe is perfect if you have an egg allergy, choose to avoid eggs, or simply ran out of them this morning.

To top it all off, I like to serve them with a quick homemade maple whipped cream that melts right into every bite.

Why You’ll Love It

Incredible Fluffy Texture – The buttermilk and baking soda react to create tall, pillowy pancakes that stay super light without any eggs.

Authentic Gingerbread Taste – Rich molasses and dark brown sugar deliver that classic, nostalgic holiday flavor in every single bite.

Warm Aromatic Spices – A cozy blend of ginger, cinnamon, cloves, and nutmeg makes your entire kitchen smell absolutely wonderful.

Decadent Homemade Topping – Real maple syrup and cinnamon whipped cream melt into the warm stack for the ultimate breakfast treat.

Ingredient List

For the Maple Whipped Cream

• 1 cup Heavy Whipping Cream, Cold
• 2 tbsp Pure Maple Syrup
• 1/2 tsp Pure Vanilla Extract
• 1/4 tsp Ground Cinnamon

For the Pancakes

• 1 1/2 cups All Purpose Flour
• 2 tbsp Dark Brown Sugar
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 1/2 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Nutmeg
• 1/2 tsp Salt
• 1 1/2 cups Buttermilk
• 3 tbsp Unsulphured Molasses
• 3 tbsp Unsalted Butter, Melted
• 1 tsp Pure Vanilla Extract
• 1 tbsp Butter, For Greasing

Directions

Step 1

Beat the cold heavy cream, maple syrup, vanilla and cinnamon with an electric mixer for 2-3 minutes, until soft peaks form. Refrigerate until serving.

Step 2

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt.

Step 3

In a separate bowl, whisk the buttermilk, molasses, melted butter and vanilla until the molasses is fully dissolved and the mixture is smooth.

Step 4

Pour the wet ingredients into the dry ingredients and fold until just combined. Let the batter rest for 10 minutes to thicken.

Step 5

Heat a nonstick skillet or griddle over medium-low heat and grease it lightly with butter. Pour 1/4 cup of batter per pancake, keeping the heat moderate because the molasses browns quickly.

Step 6

Cook for 2-3 minutes, until bubbles form and the edges look set, then flip and cook for 1-2 minutes more, until cooked through.

Step 7

Stack the warm pancakes and top with a big dollop of maple whipped cream. Serve right away while the spices are warm and fragrant.

Tips

Bring the Buttermilk to Room Temperature

From my experience, pouring melted butter straight into cold buttermilk causes the butter to harden into tiny solid bits.

Take your buttermilk out of the fridge about twenty minutes before you start. This allows the melted butter to blend smoothly with the buttermilk and molasses instead of separating.

Keep Your Skillet on Lower Heat

Molasses and dark brown sugar caramelize and brown much faster than regular white sugar. If your pan is even a little too hot, the outside of the pancake will darken too fast before the center is done.

I recommend keeping your burner set strictly to medium-low the entire time. It takes a little extra patience, but it ensures your pancakes cook through without getting scorched.

Do Not Skip the Resting Time

Since this is an eggless recipe, letting the mixed batter rest on the counter for ten minutes is essential for a soft texture.

This resting period gives the baking powder and baking soda time to react with the acidic buttermilk. You will notice the batter puffing up with small bubbles, which is what gives you a light, fluffy pancake without any eggs.

Try These Next

• Eggless Biscoff Cookie Butter Pancakes
• Eggless Churro Pancakes
• Eggless Cinnamon Roll Pancakes
• Eggless Creamy Eggnog
• Eggless Fluffy Buttermilk Pancakes

Questions You Might Have

Can I substitute blackstrap molasses for unsulphured molasses?

It is best not to use blackstrap molasses because it has a very intense, bitter taste that can overwhelm the spices.

Stick to regular dark or light unsulphured molasses for the sweet, warm flavor people expect in gingerbread.