If you're looking for a special breakfast to make for Christmas morning or a cozy weekend in the winter months, you have to try these fluffy Gingerbread Pancakes! They have all the cozy flavors of gingerbread cookies but are actually healthy using oats as the base of the recipe. The perfect way to start a cold day this time of year!
As a dietitian and long-time pancake lover, one of my favorite ways to spend a weekend morning is with a hot cup of coffee, a good playlist, and some fluffy pancakes. These Gingerbread Pancakes are full of warm spices for a festive breakfast to serve at a Christmas brunch. They're easy to make, the batter comes together in a blender, and they will totally get you in the holiday mood!
If you're looking for another healthy pancake recipe and want some different flavors, try my Banana Oatmeal Pancakes, Protein Pancakes without Protein Powder, Blueberry Lemon Juice Poppy Seed Pancakes, or Pumpkin Oatmeal Pancakes. For more protein, pair these Gingerbread Pancakes with an Egg Bake with Veggies or some 5-minute Feta Eggs!
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Key Ingredient Notes and Substitutions
These healthy Gingerbread Pancakes are made with simple ingredients. Below are some ingredient notes. Check the printable recipe card at the bottom for ingredient measurements.
Dry Ingredients
- Oatmeal - you can use either rolled oats or quick oats. I'm a big fan of Bob's Red Mill brand. If you want, you can substitute with all-purpose flour, whole wheat flour, oat flour, or almond flour. You will likely need to add more milk if using flour in place of oatmeal.
- Baking Powder - baking powder is a leavening agent to help the pancakes rise and get nice and fluffy.
- Gingerbread Spice Blend - I like to use cozy spices like cinnamon, ground cloves, ground ginger, and a pinch of kosher salt for the pancake mix. You can add in some nutmeg or all spice too. If using nutmeg, I suggest a very small amount because a little goes a long way!
Wet Ingredients
- Cottage Cheese - I use cottage cheese to add some protein and make the pancakes fluffy. Greek yogurt will work too! You don't taste the cottage cheese at all
- Eggs - eggs help to bind the pancakes together and add more protein and fat-soluble vitamins A, D, E, and K. For best results, use room temperature eggs.
- Milk - I use unsweetened vanilla almond milk for this recipe, but you can substitute it with another dairy-free milk like oat milk, soy milk, or cashew milk. Or use dairy milk!
- Pure Maple Syrup - all you need is a small amount of real maple syrup to sweeten these gingerbread pancakes. If you have it, add in a Tablespoon of molasses for even more gingerbread flavor.
- Vanilla Extract - just a teaspoon of vanilla extract brings all the flavors together.
How to Make Gingerbread Pancakes
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Add the oatmeal to a high-speed blender. Blend until it forms a flour, about 30-60 seconds.
- Step 2: add the rest of the ingredients and blend until smooth, pushing down the sides as needed. Before you pour batter, let it rest for at least 5-10 minutes. This will allow the batter to thicken for fluffier pancakes
- Step 3: Heat a non-stick pan, nonstick skillet or griddle on medium heat. Add a drop of cold water to the hot griddle or pan and once it sizzles, lower the heat to medium-low and let it cool 1-2 minutes. Spray the hot skillet with cooking spray, olive oil, coconut oil, or butter and add about a quarter cup of batter at a time to the skillet. If you want, smooth out the batter a bit with the bottom of your measuring cup for the perfect pancake form.
- Step 4: For the first side, let the pancakes heat until bubble begin to appear on the top and the edges start to look dry. Flip the pancakes and let them cook on the second side for another 1-2 minutes until golden brown. Repeat with the remaining batter. The mix will make about 10 pancakes total
Hint: the pancake batter will thicken as you make the pancakes. Add a splash of milk or water to thin the batter back out.
Dietitian Tip
Did you know that oatmeal contains a dietary fiber called beta-glucan? Beta-glucan may help lower cholesterol levels, can help support your digestive system and gut health, and stabilize blood sugar levels. Just a half cup of oats contains around 15% of your daily fiber intake for the day and 5 grams of protein. If you want to get more oats in your diet but a bowl of oatmeal doesn't sound very enticing, try these Gingerbread Pancakes that the whole family will enjoy!
Variations
One of the great things about Gingerbread Pancakes is you can customize them! Below are some suggestions, but feel free to get creative and put your spin on it.
- Banana - add an overripe banana for more sweetness!
- Chocolate Gingerbread - add chocolate chips to satisfy your sweet tooth during the holiday season.
- Protein Pancakes - add a scoop of your favorite protein powder to amp up the protein in these gingerbread pancakes.
- Peanut Butter Pancakes - add a tablespoon or two of peanut butter or your favorite nut butter to the pancake batter for a nutty variety.
- Gluten-free - these are gluten-free pancakes as written. Just be sure to use certified gluten-free oats! I use Bob's Red Mill brand.
Equipment
A high-speed blender works best for this Gingerbread Oatmeal pancake recipe, but you can use a regular blender or food processor. I have a Ninja Blender and love it.
Storage for Gingerbread Pancakes
- Refrigerator - store pancakes in an airtight container in the refrigerator for up to 5 days.
- Freezer - store in a single layer in a freezer-safe bag or container for up to 3 months.
- Reheat in the microwave, air fryer, toaster oven, or on a griddle on the stovetop.
Expert Tips
- Use a nonstick griddle or skillet and add butter or a little cooking spray.
- Let the batter rest a few minutes if it seems too thin at first. As the baking powder activates and does its magic, the batter will thicken.
- If the batter gets too thick while you're making the pancakes, add a bit of extra milk to thin it out.
- Don't go above medium heat because the pancakes will burn. Slow and steady is the best way to make fluffier pancakes!
- When bubbles start to form on the surface, that's when it's time to flip the pancakes!
FAQ
While healthy means something different to everyone, these are a nutrient-rich option! Oatmeal provides dietary fiber for a healthy gut and to keep you full longer. Cottage cheese and eggs add some protein and important nutrients like vitamin D and calcium.
As long as you use gluten-free oats, these are gluten-free! 🙂 Oats are naturally gluten-free, but can be made in facilities that produce gluten-containing products which means there is a risk of cross contamination. Check the "may contain" statement under the ingredient list to make sure "gluten" is not on the list.
I think that would work! I suggest blending the oats or using a food processor to make the flour first and then you can add them along with the other ingredients to a bowl and mix it that way.
Related
Looking for other dietitian recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Gingerbread Pancakes:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Healthy Gingerbread Pancakes with Oatmeal, Fluffy
Equipment
- 1 blender
- 1 nonstick skillet
Ingredients
Dry Ingredients
- 1.5 cups oatmeal
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon kosher salt
Wet Ingredients
- 2 eggs
- ½ cup cottage cheese (or Greek yogurt)
- ¾ cup milk (I use unsweetened almond milk)
- 2 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Add the oatmeal to a high-speed blender. Blend until it forms a flour, about 30-60 seconds.
- Add the rest of the ingredients and blend until smooth, pushing down the sides as needed. Before you pour batter, let it rest for at least 5-10 minutes. This will allow the batter to thicken for fluffier pancakes.
- Heat a non-stick pan, nonstick skillet or griddle on medium heat. Add a drop of cold water to the hot griddle or pan and once it sizzles, lower the heat to medium-low and let it cool 1-2 minutes. Spray the hot skillet with cooking spray, olive oil, coconut oil, or butter and add about a quarter cup of batter at a time to the skillet. If you want, smooth out the batter a bit with the bottom of your measuring cup for the perfect pancake form.
- For the first side, let the pancakes heat until bubble begin to appear on the top and the edges start to look dry. Flip the pancakes and let them cook on the second side for another 1-2 minutes until golden brown. Repeat with the remaining batter. The mix will make about 10 pancakes total.
- Hint: the pancake batter will thicken as you make the pancakes. Add a splash of milk or water to thin the batter back out.
Notes
- Let the batter rest a few minutes if it seems too thin at first. As the baking powder activates and does its magic, the batter will thicken.
- If the batter gets too thick while you're making the pancakes, add a bit of extra milk to thin it out.
- Don't go above medium heat because the pancakes will burn. Slow and steady is the best way to make fluffier pancakes!
- When bubbles start to form on the surface, that's when it's time to flip the pancakes!
- Use a nonstick griddle or skillet and add butter or a little cooking spray.
- Refrigerator - store pancakes in an airtight container in the refrigerator for up to 5 days.
- Freezer - store in a single layer in a freezer-safe bag or container for up to 3 months.
- Reheat in the microwave, air fryer, toaster oven, or on a griddle on the stovetop.
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