Why You’ll Love This Recipe

I love this recipe because it’s festive, wholesome, and incredibly easy to make. The blend of cinnamon, ginger, and vanilla fills my kitchen with the smell of holiday baking. The addition of chocolate chips and nutty gingerbread pecan butter gives every bite a comforting richness that makes this pancake irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Base
1/2 cup of oat flour
1 pinch of sea salt
1 tsp of cinnamon powder
1/2 tsp of ginger powder
1/3 cup of brown granulated monk fruit
1 tsp of baking powder
2 tsp of Mexican vanilla extract
2 whole eggs
2 tbsp of Artisana Market Gingerbread Pecan Butter
1/2 cup of vegan half & half
3 tbsp of sugar-free chocolate chips

Topping
4 tbsp of maple drizzle (powdered monk fruit + maple syrup)
2 tbsp of Artisana Market Gingerbread Pecan Butter
2 tbsp of sugar-free chocolate chips

Directions

I start by preheating my oven to 350°F. In a bowl, I mix the dry ingredients—oat flour, sea salt, cinnamon, ginger, brown granulated monk fruit, and baking powder. Once those are combined, I stir in the vanilla extract, eggs, gingerbread pecan butter, and vegan half & half until I get a smooth batter. Then I gently fold in the chocolate chips.

I pour the batter into a greased baking dish and bake it for about 22–25 minutes, until it’s puffed and golden. After removing it from the oven, I let it cool completely before adding the toppings. I drizzle the maple monk fruit syrup, add dollops of gingerbread pecan butter, and sprinkle more chocolate chips on top. It’s an easy yet indulgent dish that always feels special.

Servings and Timing

This recipe serves 2–3 people. It takes about 10 minutes to prepare and 25 minutes to bake, making the total time roughly 35 minutes.

Variations

Sometimes I like to add a handful of chopped pecans or walnuts to the batter for extra crunch. When I want a more indulgent version, I use dark chocolate chunks instead of sugar-free chips. For a dairy-free twist, I substitute coconut cream for the vegan half & half. During the holidays, I also sprinkle a bit of nutmeg for even more warmth.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm slices in the oven at 300°F for about 5–7 minutes or microwave them for 20–30 seconds until just heated through. I like adding a little extra drizzle on top before serving to bring back that fresh-baked flavor.

FAQs

Can I use regular milk instead of vegan half & half?

Yes, regular milk or any plant-based milk works perfectly in this recipe.

Can I make this recipe gluten-free?

It already is, as oat flour is naturally gluten-free. I just make sure to use certified gluten-free oats if needed.

What can I use instead of monk fruit sweetener?

I sometimes use coconut sugar or maple sugar as a natural substitute.

How do I know when it’s done baking?

It’s ready when the top looks golden and slightly firm to the touch. It will deflate a bit as it cools, which is normal.

Can I make this ahead of time?

Yes, I bake it the night before, then reheat slices in the morning for a quick breakfast.

What can I use instead of gingerbread pecan butter?

Almond butter or cashew butter with a touch of ginger and cinnamon makes a great alternative.

Can I skip the chocolate chips?

Of course. It’s still delicious with just the spiced batter and maple drizzle.

How do I make it fluffier?

Be careful not to overmix the batter, and make sure your baking powder is fresh. That helps it puff nicely.

Can I make this in a muffin tin?

Yes, I divide the batter into muffin cups and bake for about 15–18 minutes for individual portions.

Can I freeze the leftovers?

Absolutely. I wrap individual slices tightly and freeze them for up to a month. I reheat them in the oven or toaster oven when ready to enjoy.

Conclusion

This Gingerbread Chocolate Chip Puff Pancake is everything I love about cozy baking—warm spices, soft texture, and just the right amount of sweetness. It’s simple enough for a weekday breakfast yet special enough for a holiday brunch. Every bite feels like a comforting hug, and I always find myself coming back for seconds.