Gluten Free Gingerbread Pancakes

These Gluten Free Gingerbread Pancakes are so festive around the holidays but also delicious anytime.  They have a light gingerbread taste that my kiddos really love, if you want a stronger gingerbread taste just double the seasonings. The molasses is really a key ingredient here so don’t skip it!

You will use a one cup batch of our pancake mix for this recipe, you can use our 18oz pouch, 5lb bulk bag or single use packet.  The directions are on every bag and also below for convince:

Mix wet ingredients well and then gently add pancake mix in. Allow the batter to rest for 2-5 minutes before cooking. 

Per 1 cup of dry mix or 1 single-use packet, add:
2 large eggs (or proportionate egg alternative)
2 TBS oil
1/2 cup of milk of choice
1/2 tsp vanilla (optional)

TIP: Try using coconut oil, it’s delicious!

Shelf Life:18 months from manufacture date

Servings 4-6 pancakes
Prep Time 10 minutes
Cook Time 3-5 minutes
Passive Time N/A


1 cup batch of Josie’s Best GF Pancake Mix
2 TBS more Josie’s Best GF Pancake Mix
2TBS molasses
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground  nutmeg
These are delicious using a flax egg as an egg replacement for a vegan or egg free option.


Make/Mix a 1 cup batch of Josie’s Best GF Pancake Mix by following the back of the mix instructions.

Add 2 more TBS of Josie’s Best GF Pancake Mix, Molasses, vanilla, cinnamon, cloves, ginger and nutmeg.

Let the batter be slightly lumpy and rest while you heat the pancake pan.

Cook like normal pancakes and enjoy!

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