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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!
Ingredients
Scale
- 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
Instructions
- In a large mixing bowl, add eggs, molasses, buttermilk, and Greek yogurt, and whisk to combine.
- In a medium mixing bowl, mix together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and allspice until combined.
- Slowly add dry mixture to the wet, whisking just until mixtures are combined.
- Heat 1 tablespoon butter on a large skillet over medium-low heat.
- Add 1/3 cup of pancake mixture to the skillet, leaving space in between pancakes. 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.
- Add another tablespoon of butter in-between batches and repeat until all the batter is used.
- Serve with maple syrup or other desired toppings.
Notes
- If you can’t find white whole wheat flour, use 1 cup all-purpose flour and 1 cup whole-wheat flour.
- Prep Time: 5 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Holiday
