Name: Whole Wheat Gingerbread Pancakes with Greek Yogurt
Prep time: 5 min
Cook time: 24 min
Total time: 29 min
Cuisine: Holiday
Ingredients: 2 eggs; ¼ cup molasses; 1 1/4 cups buttermilk; 1 cup plain Greek yogurt; 2 cups white whole-wheat flour; ½ tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground ginger; 1 teaspoon cinnamon; ½ teaspoon nutmeg; 1/4 teaspoon allspice; 4 tablespoons butter; Maple syrup, for serving

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My favorite healthy holiday breakfast! These gingerbread pancakes are made with whole wheat flour and Greek yogurt, packing in extra fiber and protein to keep you satiated. These pancakes contain warm and cozy flavors in every bite thanks to the ginger, cinnamon, nutmeg, allspice and molasses!

One plate with a stack of five gingerbread pancakes topped with a cube of butter and syrup.

Why I fa-la-la-LOVE this recipe!

And when I think of the holidays, all I can think about is GINGERBREAD. These gingerbread pancakes capture the magic of the holidays in each bite! Need I say more?!

I’m also a big fan of easy breakfast recipes. This nourishing holiday breakfast can be prepped in just 5 minutes and is ready to serve in just 30! Whip ’em up on a cold Sunday morning after a fresh snow, or the day after a holiday to impress your guests. I plan to make these on Christmas morning!

As a registered dietitian, I also like to choose breakfast options that are going to leave me feeling full and satisfied. The whole-wheat flour is going to add extra fiber to these pancakes and the Greek yogurt will add extra protein and fat, all of which help with satiety!

With warm cozy flavors like nutmeg, cinnamon, allspice, ginger and molasses, these pancakes are perfect when you’re craving that holiday gingerbread taste!

Ingredients You’ll Need

ingredients for gingerbread pancakes with Greek yogurt laid on marble surface with black text overlay for each

Notes on ingredients:

greek yogurt: adds a protein punch and moisture and a tangy flavor that can balance out the sweetness of baked goods.

whole wheat flour: a good source of fiber, protein, vitamins, and minerals.

eggs: helps to bind the ingredients and serves as a great source of protein.

buttermilk: acts as a leavening agent producing tender and fluffier baked goods.

molasses: adds moisture, color, and a caramel flavor.

allspice: adds a earthy, fruity, multidimensional taste.

cinnamon: adds warmth and depth to flavors.

ginger: adds a warming, spicy flavor to baked goods.

nutmeg: one of my favorite spices and adds a yummy nuttiness to the dessert.

salt: enhances the flavors.

baking powder: helps the pancakes rise and contributes to the light texture.

baking soda: helps the pancakes rise and contributes to the light texture.

Fiber, anyone?!

As a dietitian, I love that these pancakes are high in fiber! Whole wheat flour is rich in many vitamins and minerals including manganese, phosphorous, copper, B vitamins, iron, selenium, magnesium, and zinc.

As a whole grain, whole wheat flour is also high in soluble fiber which has been linked to many health benefits like lowering reducing one’s risk for cardiovascular diseases, type 2 diabetes and cancer.

How To Make Gingerbread Pancakes

Eggs, molasses, buttermilk, and Greek yogurt in small glass bowl with whisk on marble surface.

Dry ingredients for pancakes in small glass bowl with whisk on marble surface next to holly and red bow.

Combine wet ingredients: In a large mixing bowl whisk together eggs, molasses, buttermilk, and Greek yogurt until combined.
Combine dry ingredients: In a medium mixing bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and allspice until combined.
Combine wet and dry ingredients: Slowly add dry ingredients to wet and mix just until combined.
Heat skillet: Heat 1 tablespoon butter in a skillet or nonstick pan over medium-low heat.
Cook pancakes: Add 1/3 cup of pancake mixture to the skillet, and cook until edges appear cooked and air bubbles begin to form and pop on the surface, about 3-5 minutes. Flip over and cook until browned, another 3-5 minutes. Repeat (adding more butter in between batches) until all the batter is used.
Did someone say syrup? Serve with maple syrup or other desired toppings.

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

Whisk

Mixing bowl

Skillet

Expert Tips!

If you can’t find white whole wheat flour, use 1 cup all-purpose flour and 1 cup whole-wheat flour.
This makes a pretty thick batter but the pancakes come out light and fluffy. If you want to thin out the batter, add a little more buttermilk (but keep in mind this will dull down the flavors a bit).

Gingerbread pancakes on plate topped with butter and syrup. One bite cut out and laying next to fork on the plate.

Storage and Preparation

Have leftovers? Store pancakes in an airtight container or bag in the refrigerator for up to 4 days.

Alternatively, you can freeze them! Just wrap them tightly in plastic wrap and then store them in a freezer-safe bag. We love freezing pancakes in our house! To reheat, place frozen pancakes in the microwave and heat for 30-60 seconds.

Recipes that Pair Well

Asparagus Leek Quiche

Butternut Squash Hash with Eggs

Pomegranate Ginger Smoothie

One plate with a stack of five gingerbread pancakes topped with a cube of butter and syrup. One bite size cut out and on fork.

For more holiday breakfast inspiration, check out my recipes below!

Gingerbread Oatmeal

Eggnog French Toast Casserole

Gingerbread Baked Oatmeal

Eggnog Pull Apart Bread