Healthy Gingerbread Pancakes came to fruition during a snowy morning that the kids enjoyed a snow day while I soaked up sleeping in. Searching for gingerbread cookies, the kids requested another batch of that classic cookie while I scrambled for a healthier alternative for breakfast. Pancakes seem to be our go-to for snow days and I thought, why not? Thus, healthy gingerbread pancakes were born. And have been enjoyed several times since!

The spices can easily be adjusted without impacting the texture of the pancakes. If you like your cookies a little on the spicier side, increase the ginger. Alternatively, if you enjoy a milder cookie, decrease the ginger. This is the recipe I used for the very first batch. If whole wheat isn’t your thing, check out the regular version of Gingerbread Pancakes, using only all-purpose flour. I recently made these using half whole wheat and half all-purpose, to accommodate The Hubby, who is not a fan of the texture of whole wheat. They still turned out tasty!

Give them a try and let me know what you think in the comments. Enjoy!

Healthy Gingerbread Pancakes

Tastes just like a Gingerbread Cookie, but with lots of healthy fiber to kickstart your morning!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 6 people

Ingredients

  

• 1 cup whole wheat flour
• 1 cup oat flour
• 1/4 cup wheat germ
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 tsp ground dried ginger
• 1/2 tsp nutmeg
• 1/4 tsp ground clove
• 2 cups buttermilk, warmed just above room temp or use whole milk
• 3 tbsp unsalted butter, melted
• 2 eggs
• 1 tbsp molasses I used backstrap molasses
• 1 tbsp vanilla

Instructions

 

• Whisk dry ingredients in a small bowl and set aside.
• Thoroughly combine the warmed milk, melted butter, eggs, molasses and vanilla.
• Heat a gridle at 350F, or if using a skillet, heat over medium-low heat. Spray with cooking oil.
• Gradually add the flour mixture into the milk mix, stirring slowly and gently. Overmixing will cause the pancakes to be flat and dense.
• Test the gridle/skillet by dripping a tiny dot of batter onto the surface. If it immediately bubbles, its ready. If not, wait a few more minutes.
• Pour/ladle the batter onto the gridle/skillet. Allow it to cook a few minutes, until the top is bubbly. Flip and cook another 2-3 minutes.
• Serve with whipped cream and/or syrup.
• Store any leftovers in the fridge or freezer. Microwave or use a toaster to reheat. If using a toaster, use the medium setting. Enjoy!

Keyword breakfast, christmas, gingerbread, healthy, pancakes