Overhead shot of 5 pancakes with maple syrup

Gingerbread Pancakes with Pear Raisin Compote

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Makes 4 servings

The holidays are in full swing and since no holiday feast is complete without a gingerbread treat, we are whipping up Gingerbread Pancakes With Pear Raisin Compote! Tis’ true that traditionally gingerbread is consumed in the form of a house or a man. However, as vegans, eating a man seems off-brand, and building a gingerbread house is soy forking difficult. So we are ignoring tradition and whipping up gingerbread our own way, via pancake!
Pancakes are one of those stealthy breakfast items that could easily be filed under the dessert category but somehow managed slide in breakfast slot undetected. However, after all breakfast is the most important meal of the day, ergo, it should be the most delicious too!


20 oz Oat Milk

1 Tbsp apple cider vinegar

1 Tbsp ground flax seed (mixed in (90g) ½ cup water)

2 cups AP flour

1/4 cup brown sugar

1 Tbsp baking powder

1/2 tsp baking soda

1 tsp ginger, ground

1/2 tsp cinnamon

1 pinch gloves, ground (1/4 tsp)

2 Tbps safflower oil

1 pinch sea salt

Pear Raisin Compote

4 pears, peeled, seeded and diced into 1/2 inch cube

1/4 cup raisins

1/2 tsp cinnamon, ground

1 pinch cloves, ground


1/2 cup Pear Raisin Compote

1 drizzle pure maple syrup

1 dust powdered sugar

maple butter served on the side


Peel, seed, and dice pears into 1/2 inch cube.

In a container, combine Oat Milk and apple cider vinegar. Vegan “buttermilk.” Allow to curdle and thicken for 3-5 minutes.

Mix ground flax seed with water. Allow to soak as you gather the remainder of the recipe.

Pear Raisin Compote

Place all pears, raisins, cinnamon, and cloves in a pot on the stove.

Cook over medium-high heat for 10-12 min, stirring frequently with a kitchen spoon, to allow for the liquid to reduce a bit and thicken slightly. DO NOT let the pears over cook and break down to mush.

Remove from heat and let cool to room temp.


In a large bowl combine the dry ingredients: AP flour, brown sugar, baking soda, sea salt, cinnamon, and cloves.

Add the hydrated flax seed and oil to the oat milk.

Combine the wet into the dry and whisk gently until just combined.


Put a hot griddle over the stove and turn temperature to medium.

Grease your pan with coconut butter or a non-stick spray.

Pour 1 ladle full of batter onto medium hot griddle.

When pancake begins to bubble, flip it over.

Cook one to two more minutes on the other side.


Place two pancakes on a plate.

Garnish with 1/2 cup of Pear Raisin Compote.

Finish with a dash of powdered sugar and drizzle of pure maple syrup.

Serve with maple butter on the side.


Serve immediately.