Vegan White Chocolate Gingersnap Pancakes: A Cozy, Indulgent Breakfast
This recipe was created by maggiebakesgrace as part of Pascha's Bake Off Competition.
Scroll to the bottom to get the full recipe ingredients and instructions!
If you're looking for the perfect holiday-inspired breakfast, these Vegan White Chocolate Gingersnap Pancakes are a dream come true! Fluffy, warmly spiced, and packed with rich white chocolate flavor, they’re an irresistible treat for cozy mornings. Plus, they’re completely dairy-free and egg-free, making them ideal for a vegan-friendly brunch.
Why You’ll Love This Recipe
Festive & Flavorful – Infused with ginger, cinnamon, and nutmeg, these pancakes taste like your favorite holiday cookies.
Dairy-Free & Vegan – Made with plant-based ingredients, yet just as rich and satisfying as traditional pancakes.
Easy to Make – Simple ingredients and one bowl—perfect for a hassle-free morning!
Steps in the Recipe
- Prepare the Batter – In a large mixing bowl, whisk together the flour, baking powder, salt, and spices.
- Add Wet Ingredients – Pour in the almond milk, maple syrup, vanilla extract, and apple cider vinegar. Stir until just combined.
- Fold in the Goodies – Gently fold in the Pascha Vegan White Chocolate Chips and crushed gingersnap cookies.
- Cook the Pancakes – Heat a lightly greased skillet over medium heat. Pour about 1/4 cup of batter per pancake and cook for 2-3 minutes until bubbles form. Flip and cook for another 1-2 minutes.
- Serve & Enjoy – Stack your pancakes high and top them with extra white chocolate chips, crushed cookies, and a drizzle of maple syrup.
Tips for the Best Pancakes
- Don’t overmix the batter—lumps are okay! Overmixing can make pancakes dense.
- Use a hot but not too hot skillet. Medium heat ensures even cooking.
- Keep pancakes warm in a low oven (200°F) while you finish the batch.
Perfect Pairings
These pancakes pair beautifully with a warm mug of spiced hot chocolate or a frothy oat milk latte. Add a side of fresh fruit for a balanced breakfast!
Ingredients You'll Need
Wet Ingredients
- 2 tbsp Kite Hill Greek Style Yogurt (Plain, Unsweetened)
- 2 tbs Vegetable Oil
- 3 tbsp Brown Sugar
- 1 tbsp Medjool Date Syrup
- 3/4 cup Almond Milk
Dry Ingredients
- 1 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Gingersnap Spice (Primal Palate)
- 1/4 cup Pascha Organic Vegan White Baking Chips
Toppings
- 1 tbsp Gingersnap Spice (Primal Palate)
- 1 tbsp Medjool Date Syrup
- 1 tbsp Pascha Organic Vegan White Baking Chips (melted)
Directions
- Heat a pan up to medium heat and grease with oil or vegan butter
- While pan heats, make your pancake batter
- To make your batter, in a bowl, combine all wet ingredients except almond milk and stir until smoothly combined
- Next stir in the almond milk until wet ingredients are all smoothly combined
- Let liquid mixture rest for 2-3 minutes
- Lightly toss in all the dry ingredients except for white baking chips and stir just until batter comes together.
- Stir in white baking chips until evenly distributed. Your batter is now done.
- In order to cook the pancakes, pour 1/4 cup of batter onto heated pan and cook first side until bubbles form and don't fill in when popped (about 3 minutes).
- Flip and cook other side for 2-3 minutes. Place on plate and top with 1/2 tsp Primal Palate Gingersnap Spice.
- Repeat until all batter is used.
- Stack pancakes high and top with date syrup and melted Pascha White Baking Chips.
Final Thoughts
Whether it’s a holiday morning or you’re simply craving something special, these Vegan White Chocolate Gingersnap Pancakes will hit the spot. Try them today and bring some extra sweetness to your morning routine!
Love this recipe? Share your pancake creations on Instagram and tag @pascha.chocolate for a chance to be featured!
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