These gingerbread pancakes are everything I want on a chilly morning — cozy, warm spices, and just the right amount of sweetness.
They’re made with whole wheat flour, so they feel a little more hearty and satisfying, and they come together super fast.
I’ve made these during the holidays with friends over, but I’ve also whipped them up on a regular weekend when I just wanted something a little extra special.
What You’ll Need
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 tablespoons brown sugar
- 1 large egg
- ¾ cup milk (any kind)
- ¼ cup plain Greek yogurt (or sour cream)
- 2 tablespoons molasses
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Cooking spray or a little extra butter for the pan
Why I Love This Recipe
This recipe came from a snowy morning when I wanted pancakes, but with that deep holiday flavor. I mixed in the gingerbread spices and the molasses, and boom — it was love.
- They’re warm, cozy, and taste like the holidays
- Made with whole wheat flour so they’re more filling
- Easy enough for a weekday, special enough for guests
- You don’t need a mixer, just two bowls and a whisk
Servings: Makes about 8 pancakes (serves 3–4)
Cook Time: About 20 minutes
Macros (Per Pancake — Approximate)
- Calories: 130
- Protein: 4g
- Carbs: 18g
- Fat: 5g
- Fiber: 2g
- Sugar: 6g
Why This Recipe Works (Quick Science)
Whole wheat flour adds fiber and a nutty flavor that pairs well with spices. The baking soda and baking powder work together to make these fluffy. Greek yogurt adds a little tang and protein while keeping them moist. Molasses is key—it gives that deep gingerbread flavor and helps the pancakes brown beautifully.
Common Mistakes
- Overmixing the batter: Leads to dense pancakes. Stir until just combined.
- Pan too hot: Causes pancakes to burn outside and stay raw inside. Medium heat is best.
- Skipping molasses: Don’t skip it—it’s the heart of the gingerbread flavor.
- Not letting the batter rest: Give it 5 minutes so the flour can absorb the liquid and the baking powder can start doing its thing.
What to Serve With
- Real maple syrup or a drizzle of warm honey
- Sliced bananas or fresh berries
- A dollop of Greek yogurt or whipped cream
- Hot coffee or chai tea
FAQ
Can I use all-purpose flour instead?
Yes! Use the same amount—just know the texture will be lighter.
Can I make it dairy-free?
Yep. Use non-dairy milk and coconut yogurt or plant-based sour cream.
Can I freeze them?
Totally. Let them cool, then freeze in a single layer. Reheat in a toaster or microwave.
Do I need molasses?
Yes. It’s what gives the pancakes that true gingerbread flavor. But if you’re stuck, use maple syrup or dark brown sugar as a sub (just know it won’t be quite the same).
Pro Tips
- Let the batter sit for 5–10 minutes before cooking. It makes fluffier pancakes.
- Use a cookie scoop for even pancakes every time.
- Lightly grease the pan before each batch to prevent sticking.
- Use a non-stick skillet or well-seasoned cast iron for best results.
- Test the heat of the pan with a few drops of water — they should dance, not sizzle aggressively.
Tools Needed
- 2 mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick or cast-iron skillet
- Spatula
- Ladle or cookie scoop
- Small bowl (for melting butter)
Substitutions and Variations
- Use all-purpose flour instead of whole wheat
- Add mini chocolate chips for a treat
- Swap Greek yogurt for mashed banana for a sweeter twist
- Use oat milk or almond milk for dairy-free version
- Add chopped pecans or walnuts for crunch
Make Ahead Tips
You can mix the dry ingredients the night before and keep them in a sealed container. In the morning, just mix the wet ingredients and combine. You can also cook the pancakes ahead and reheat in the toaster.
How to Make Whole Wheat Gingerbread Pancakes
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together:
1 cup whole wheat flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.
Step 2: Mix the Wet Ingredients
In a separate large bowl, whisk together:
1 large egg, ¾ cup milk, ¼ cup plain Greek yogurt, 2 tablespoons molasses, 2 tablespoons melted butter, and 1 teaspoon vanilla extract.
Step 3: Combine Wet and Dry
Pour the dry ingredients into the wet and gently stir until just combined. Don’t overmix—lumps are fine!
Step 4: Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or butter.
Step 5: Cook the Pancakes
Scoop about ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook another 2 minutes.
Step 6: Serve and Enjoy
Stack the pancakes on a plate. Top with butter, maple syrup, and a dusting of powdered sugar if you want. Serve warm.
Leftovers and Storage
Let leftovers cool, then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster or warm skillet. For longer storage, freeze between parchment paper and reheat straight from frozen.
Wrap-Up
I hope these pancakes bring you the same warm, cozy vibes they bring me. They’re easy, flavorful, and just a little different than your usual stack. Try them this weekend and let me know what you think — I’d love to hear how they turned out or answer any questions you have.
