Gingerbread buckwheat pancakes recipe - so yum! Warming and spicy - just perfect for winter weekend breakfasts.

Gingerbread Buckwheat Pancakes

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 12 - 16 small pancakes 1x
  • Category: Breakfast
  • Method: Frying
  • Cuisine: English


Warming and spicy – just perfect for winter weekend breakfasts.



  • 1 cup buckwheat flour
  • 1 cup white flour
  • 1/2 cup coconut or brown sugar
  • 1.5 teaspoons ground ginger
  • 1 teaspoon mixed spice
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1/4 cup molasses
  • 1 Large egg
  • 2 cups milk (just under if you like them thick)


  1. In a large bowl, mix together the buckwheat flour, regular plain flour, the spices, the sugar, baking powder, and salt.
  2. Add in the egg, milk, and molasses.
  3. Stir with a whisk until all ingredients are incorporated, and then stir a little bit harder a little bit longer to activate the baking powder and ensure the bubbles start to form so you get lovely, light little pancakes.
  4. In a large, heavy-bottom frying pan, melt some butter or coconut oil to medium heat.
  5. Spoon in the required amount of batter – I keep it fairly thick and only have little pikelet or silver-dollar-sized pancakes, but you can ladle out a larger pancake too.
  6. When the bottom is golden brown and the edges look almost set, you can flip them. I often keep an eye on the heat as some will cook faster than others as the pan heats up. I adjust it as necessary. But when the other side is browned, they’re ready to go!
  7. Serve as-is in lunchboxes, or with syrup for breakfast. Also really good with raspberry chia jam!

Keywords: gingerbread pancakes, buckwheat pancakes,