Buckwheat Gingerbread Pancakes {gluten-free & dairy-free}

Okay, so I know most of you are all full from Thanksgiving but I’ve got the perfect recipe for you to kick off the Christmas season with.

The best part is you don’t even have to get out of your reindeer pajamas. You can just stumble your way into the kitchen, grab a pan and twenty minutes later you’ll have yourself a warm stack of fluffy gingerbread pancakes.

Buckwheat Gingerbread Pancakes {gluten-free and dairy-free}

I’m a huge fan of gingerbread and the first time I had it in the form of pancakes was at a popular spot in Austin called Kerbey Lane Café. They are famous for their pancakes, rightfully so, as they are downright amazing. If you’re ever in Austin, be sure to swing by there for breakfast one morning, you won’t be disappointed. So this recipe is my attempt to recreate those delicious pancakes using a much healthier flour than all-purpose.

If you’ve never cooked with buckwheat before, please don’t be afraid to try it. The name is a bit deceiving; there actually isn’t any wheat in it at all. It’s naturally gluten-free, full of fiber, vitamins and minerals, and it makes for a perfect stack of soft and fluffy pancakes.

Buckwheat Gingerbread Pancakes {gluten-free and dairy-free}

The color of buckwheat flour is a little darker than white or whole wheat but I think it’s suiting for gingerbread which usually has a darker appearance from the spices and the molasses. You could always use regular flour in place of the buckwheat, but why not give your ticker a little love with some buckwheat? Your taste buds will never know the difference.

Plus I can’t think of a better way to get into the Christmas spirit than with healthy gingerbread pancakes, can you?

Buckwheat Gingerbread Pancakes {gluten-free and dairy-free}

Okay then, put on some Christmas music and get to flippin’!

Buckwheat Gingerbread Pancakes {gluten-free & dairy-free}

Prep Time: 10 minutes

Cook Time: PT10*M

Total Time: 20 minutes

Yield: 7 medium-size pancakes

Buckwheat Gingerbread Pancakes {gluten-free & dairy-free}


1 cup buckwheat flour

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon brown sugar

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 whole egg

1 teaspoon vanilla extract

1 cup unsweetened vanilla almond milk

1 tablespoon molasses

3 tablespoons coconut oil, melted


  1. In a large bowl, sift together all of the dry ingredients (buckwheat flour, baking powder, brown sugar, cinnamon, nutmeg and cloves).
  2. In a separate large bowl, beat together the egg and the rest of the wet ingredients, adding the melted coconut oil last. Beat on high for thirty seconds.
  3. Add dry ingredients to wet and gently fold together until combined. Try not to over-mix. Allow the batter to sit for a few minutes while you heat a skillet over medium heat.
  4. Spray the skillet with cooking spray and then scoop 1/4 cup of the batter on to the pan. Allow to cook for 3-5 minutes, until you start to see bubbles around the edges and then flip with a spatula. Cook for another minute or two and then flip again to make sure they are light golden brown.
  5. Continue to spray the pan between each pancake you make. Serve warm with syrup and enjoy!


*cook time will take longer if cooking one pancake at a time.


Buckwheat Gingerbread Pancakes {gluten-free and dairy-free}

I may not have done the best job preparing Thanksgiving recipes or creative ways to use leftovers, but I’m coming out full force with the Christmas recipes!

Okay, not really, this is the only one I’ve made so far. I’m working on it.


What are your plans for the long weekend? Shopping? I’ll be on call for 24 hours straight and then likely trying to recuperate while {hopefully} watching the Aggies whoop Mizzou.

I hope you had a nice holiday!