Vegan Gingerbread Pancakes with Toasted Buckwheat & Orange Zest

Vegan Gingerbread Pancakes, choc-full of classic gingerbread spices, crunchy toasted buckwheat and tangy orange zest create one of the most unique, gingerbread pancakes recipe ever. With only 10 ingredients, these fluffy vegan pancakes are ready in less than 30 minutes and are a great way to celebrate the Christmas spirit or any special occasion.

I love making all things gingerbread for Christmas. From vegan gingerbread cookies, gingerbread waffles to vegan gingerbread cake, there’s nothing like their soft, pillowy texture and the rich, aromatic scent that floats through your entire house while you’re making them.

My version of fluffy vegan gingerbread pancakes is healthier than most, made with whole wheat flour, plant milk, crunchy buckwheat, flax egg, rich maple syrup and molasses. Vegan pancakes make the perfect holiday breakfast, and I promise, your whole family will beg you to make more, not just at Christmas, but any time of year. 

Gingerbread Pancakes Ingredients (with Substitutions)

• Oat Milk – or any non-dairy milk like almond milk, soy milk or coconut milk. 
• Flax Egg – add two tablespoons of ground flax seed with 3-4 tablespoons of filtered water (I like my flax eggs thick) to a small bowl. Stir, then place in the refrigerator to chill for 10-15 minutes while you prepare the other ingredients.
• Whole Wheat Flour – healthier than all-purpose flour, although you can substitute an equal amount. For other healthy options choose oat flour (1.5 cups flour for every cup of whole wheat), almond flour (use a 1:1 ratio but expect a denser pancake). You can also choose to combine whole wheat flour with a small amount of buckwheat flour (use 25% buckwheat to 75% whole wheat) for extra nutrition and protein. Try my Vegan Pumpkin Pancakes if you love adding whole wheat flour to your pancakes.
• Toasted Buckwheat Grouts – these are toasted in a dry, hot skillet for 3-4 minutes (watch carefully so they don’t burn). Cool for 4-5 minutes, then place in a spice grinder or coffee grinder and pulse 2 times to grind it down (but leave some texture for crunch). 
• Unsulfured Molasses – you can also use Blackstrap Molasses. 
• Maple Syrup – I use organic pure maple syrup in the recipe, but any brand will work. 
• Ground Ginger – for that ultimate gingerbread flavor, don’t skimp on the ginger. I use 3 teaspoons per 12 pancakes. 
• Ground Cinnamon – adds a warm and comforting flavor to your pancake batter. It also incorporates a subtle spicy flavoring. 
• Baking Powder – for the best fluffy pancakes, this shouldn’t be omitted.
• Orange Zest – I use the zest of a whole orange when I make a batch of my fluffy gingerbread pancakes. Use less if you’re making a half batch. 
• Pinch of Sea Salt – just a pinch will do, or you may omit. 

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Step-by-Step Instructions with Photos

Before you begin, prepare the flax egg by mixing 1 tbsp of ground flax seed with 3 tbsp of filtered water in a small bowl. Place in the refrigerator to thicken for 10-15 minutes while you prepare the remaining ingredients.

1. Toast and Grind Buckwheat:
In a dry skillet, lightly toast buckwheat groats over medium heat for 3–4 minutes until fragrant. Cool slightly, then pulse in a blender or coffee grinder 2–3 times until coarsely ground (not flour—leave some texture).

2. Whisk Dry Ingredients
In a large bowl, combine whole wheat flour, ground toasted buckwheat, ginger, cinnamon, baking powder and sea salt if using.

3. Add Wet Ingredients
To the same bowl, add flax eggs, oat milk, molasses, maple syrup and orange zest. Stir gently with a fork or spatula until just combined (don’t overmix).

4. Cook
Heat a nonstick skillet, cast iron skillet or griddle over medium heat. Add a little oil (vegetable oil or coconut oil) if you choose. Pour 1/3 cup batter per pancake. Cook 2–3 minutes on each side until golden brown and cooked through. Flip when you start to see small bubbles form in the batter.

Serve warm with a dollop of coconut yogurt or dairy-free whipped cream, a drizzle of maple syrup, and a sprinkle of extra orange zest and/or toasted buckwheat for crunch.

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Why This Recipe Is Unique

• Toasted buckwheat adds nutty crunch and earthiness rarely used in pancakes. Buckwheat is also a good source of protein and fiber.
• Molasses gives deep gingerbread flavor without an added sugar overload.
• Orange zest brightens and balances the spice without needing vanilla extract or cloves.
• No bananas or applesauce—common in vegan pancakes—keeps the flavor profile clean and festive.

Serving Suggestions

• Banana Peel Bacon
• Smoky Vegan Ham with Maple Mustard Glaze
• Sweet Potato Breakfast Hash
• Red Fruit Salad
• Vegan Pumpkin Spice Latte
• White Chocolate Latte

More Vegan Pancake Recipes

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