It's the most wonderful time of the year! And what better way to spread holiday cheer than with gingerbread for breakfast? I'm talking fluffy, yet hearty and nutritious... gingerbread pancakes.
You'll be feeling merry, bright, and satisfied with 100% whole grains and 15 grams of protein per serving. Serve them up, along with a piping hot mug of coffee, Christmas morning or any morning for the most perfect seasonal treat!
Just like my Peanut Butter and Jelly Pancakes, these are an effortless way to make pancake mix taste homemade. All you need is a box of pancake mix (obviously), molasses, and a cozy blend of ginger, cinnamon and allspice.
Oh so fluffy, satiating pancakes using just 5 ingredients! Here's everything you need to make these quick and easy gingerbread pancakes.
- Pancake Mix: I like using Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix because they're made with whole grains and packed with protein, but any pancake mix, or homemade batter, will do.
- Cozy spices: mix in 1 tablespoon of my homemade Gingerbread Spice Mix or use a store-bought blend.
- Eggs: for extra fluffy pancakes.
- Milk: adds richness and moisture. Feel free to use any milk (regular or almond/oat for a dairy free version). Depending on the pancake mix, you may need a few extra tablespoons of milk. We want the batter to be thin and slightly lumpy. Batter that's to thick results in dry, rubbery pancakes.
- Molasses: gingerbread isn't gingerbread without molasses. The strength of your molasses will determine the intensity of the gingerbread flavor. Light molasses imparts less flavor, while blackstrap molasses can be overwhelming.
- Toppings: add a dollop of Greek yogurt, candied nuts, dried fruit, maple syrup or stir in some chocolate chips!
How To Make Gingerbread Pancakes
These easy gingerbread pancakes use your favorite pancake mix, like Kodiak Cakes Flapjack Mix, and a few pantry staples. Add liquid, a sprinkle of gingerbread spice, and you're ready to go! Prep the batter the night before or make the morning of so you can get back to what really matters... opening presents, of course.
Combine pancake mix and Gingerbread Spice.
In a separate bowl, beat eggs, milk, and molasses.
Combine wet and dry ingredients. Mix until JUST combined but still lumpy.
Pour batter onto a medium-high griddle or pan. Flip once pancakes begin to bubble. Add your favorite toppings and enjoy!
Pro-Tips: Don't over-mix!! You want a few lumps in the batter. If you over-mix, it develops gluten, making your pancakes chewy instead of fluffy.
Use any leftover Gingerbread Spice Mix for this Quick Pear Crisp!
Toppings For Gingerbread Pancakes
One of my family's favorite Christmas morning traditions is our Gingerbread Pancake Board. We fill the board with ALL the classic toppings like maple syrup, whipped cream, chocolate chips, and candied nuts along with fresh or dried fruit, nut butters and Greek yogurt. There possibilities are endless!
Refrigerate any leftover pancakes in an air-tight container up to 2 days. After that, they can be frozen in a freezer-safe storage container for up to 3 months. Reheat frozen pancakes in the toaster, or thaw overnight in the refrigerator before microwaving.
Gingerbread Protein Pancakes
- 2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle mix
- 1 ½ tablespoon Gingerbread Spice Mix
- 2 eggs
- 2 cups milk
- 2 tablespoon molasses
- Maple syrup
- Almond butter
- Vanilla Greek yogurt
- Toasted or candied nuts (pecans, almonds, walnuts)
- Pomegranate seeds
- In a small bowl, combine pancake mix and gingerbread spice.
- In a separate bowl, beat the eggs, milk, and molasses. Add wet ingredients to the dry and mix until batter is just combined but a little lumpy.
- Pour batter onto a heated griddle or pan greased with butter. Cook on medium-high heat until bubbles form (about 1-2 min). Flip and cook until golden brown.
- Add your choice of toppings and enjoy!