There truly is nothing better than Gingerbread Protein Pancakes on Christmas morning. These pancakes are fluffy and insanely delicious.
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Pancakes were a delicacy in my house growing up. Even though they were made from instant pancake mix, they were a delicacy nonetheless. My dad is famous for his shaped pancakes. To this day, my favorite shaped pancake he ever made me was a Mary Poppins pancake.
In this recipe, I use my salt-free, sugar-free Gingerbread spice blend from my spice company – The Spice Girl Kitchen. I’m biased because it is, after all, my spice recipe and the best salt-free, sugar-free Gingerbread seasoning on the market. But you can always swap this for plain cinnamon or come up with a Gingerbread spice blend at home!
This post is all about Gingerbread Pancakes!
The Sweet History of Gingerbread
Gingerbread has a rich history that dates back centuries, making it more than just a delicious treat—it’s a slice of history! The origins of gingerbread can be traced to ancient civilizations like the Egyptians and Greeks, where ginger and other spices were used in baked goods. Fast forward to medieval Europe, where gingerbread took on a more defined form as a spiced bread or cake.
By the 15th century, gingerbread had become a festive favorite, especially in Germany and England. It was often shaped into elaborate designs and decorated with royal icing—something that would become a hallmark of gingerbread houses and cookies. The tradition of baking gingerbread became a way to celebrate the holiday season, and it wasn’t long before this spiced delight made its way to the American colonies.
In the United States, gingerbread continued to evolve, finding its place in holiday festivities and family gatherings. The warm spices and comforting sweetness of gingerbread evoke a sense of nostalgia and joy, making it a cherished part of many holiday traditions. Whether it’s gingerbread cookies, houses, or pancakes, this beloved treat connects us to a long history of festive baking.
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Texture Tips: Achieving Pancake Perfection
Now that you’re ready to whip up a batch of these delightful gingerbread pancakes, let’s talk about achieving that perfect texture. Pancake perfection is all about getting that golden-brown exterior with a fluffy interior, and here are some tips to help you get it just right:
- Don’t Overmix: When you’re combining your ingredients, mix just until the flour is incorporated. Overmixing can lead to tough, dense pancakes because it develops the gluten in the flour. A few lumps in the batter are perfectly fine!
- Get the Griddle Temperature Right: Medium-low heat is your best friend when it comes to cooking pancakes. If your griddle or pan is too hot, you’ll end up with pancakes that are burned on the outside and raw on the inside. A medium-low setting ensures a golden crust while cooking the pancakes evenly through.
- Let the Batter Rest: Give your batter a chance to rest for about 5 minutes before cooking. This allows the flour to absorb the liquids and helps the gluten relax, resulting in fluffier pancakes.
- Use Fresh Leavening Agents: Ensure your baking powder and baking soda are fresh for the best rise. Old leavening agents might not work as well, leading to flatter pancakes.
- Flip with Care: Wait until you see bubbles forming on the surface of the pancake before flipping. This indicates that the pancake is ready to flip and helps prevent overcooking.
By following these simple tips, you’ll be able to enjoy gingerbread pancakes that are light, fluffy, and irresistibly delicious.
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What to Serve with Gingerbread Pancakes
If you are doing the full Christmas morning spread, there are a ton of options. I love mixing a little salty with my sweet, so some scrambled eggs with a pinch of salt would add more protein to this meal. We prefer to scramble in some finely chopped veggies for a bump of fiber, micronutrients, and added texture.
I also recommend serving them with some fresh fruit to bump up the nutritional content and add color to your spread. Most importantly, don’t forget the pancake toppings. You can dust them with a little powdered sugar for presentation, drizzle them with maple syrup, and my personal favorite – a light spread of almond butter.
Oh, and coffee! Coffee is a must.
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You Might Also Like
If you like this recipe, you will also like:
- Gingerbread Popcorn
- Gingerbread Smoothie
- Gingerbread Banana Bread
- Gingerbread Overnight Oats
- Gingerbread Monkey Bread
- Gingerbread Energy Bites
- Skinny Slow Cooker Apple Crisp
OR click here for the entire Gingerbread category!
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Store & Reheat
Most of the time, I recommend enjoying your pancakes right away for the best results. However, you can store both the batter and the pancakes. You can even meal prep these pancakes for the week by freezing them and then reheating them in the toaster!
Store
Fridge: Transfer the batter to a large glass storage container with an airtight lid. Store in the fridge for up to 4 days. You can also store pancakes in an airtight container for up to 3 days.
Freezer: You can freeze the pancakes for up to 2 months by placing them on a baking sheet and placing them in the freezer to freeze for 1 hour before transferring them to an airtight bag. This will ensure they won’t stick together when freezing.
Reheat
Stovetop: Reheat the thawed pancakes in a lightly greased pan on medium-high heat for 1-2 minutes per side.
Oven: Preheat the oven to 350 degrees F, place pancakes on a baking sheet lined with parchment paper, and bake for 3-4 minutes or until heated through.
Toaster: Place your frozen pancakes directly into the toaster and toast until thawed through the center and toasty on the outside.*
* Total time depends on your toaster and its settings.
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Gingerbread Pancakes
Ingredients
- 1 1/2 cup flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tbsp sugar
- 1 tbsp The Spice Girl Kitchen Gingerbread Spice
- 1 pinch The Spice Girl Kitchen Tri-Salt Blend
- 1 egg
- 3 tbsp butter, melted
- 1 tsp vanilla extract
- 1 1/4 cup buttermilk*
- maple syrup and almond butter, for serving
Instructions
- Add all the ingredients in the order they appear in a medium to large mixing bowl. Mix everything together using a whisk or hand mixer. Start on a low setting a slowly increase speed as the batter comes together. Do not overmix.
- Let the batter rest for about 5 minutes.
- Heat a lightly oiled pan over medium heat. Add 1/4 cup of pancake mix into the pan and cook until bubbles form (about 2-3 minutes). Flip and let sit for 1-2 minutes on the other side. Working in batches until all the batter is cooked. Serve with almond butter or maple syrup. Enjoy!
Notes
Store & Reheat
Most of the time, I recommend enjoying your pancakes right away for the best results. However, you can store both the batter and the pancakes. You can even meal prep these pancakes for the week by freezing them and then reheating them in the toaster!Store
Fridge: Transfer the batter to a large glass storage container with an airtight lid. Store in the fridge for up to 4 days. You can also store pancakes in an airtight container for up to 3 days. Freezer: You can freeze the pancakes for up to 2 months by placing them on a baking sheet and placing them in the freezer to freeze for 1 hour before transferring them to an airtight bag. This will ensure they won't stick together when freezing.Reheat
Stovetop: Reheat the thawed pancakes in a lightly greased pan on medium-high heat for 1-2 minutes per side. Oven: Preheat the oven to 350 °F, place pancakes on a baking sheet lined with parchment paper, and bake for 3-4 minutes or until heated through. Toaster: Place your frozen pancakes directly into the toaster and toast until thawed through the center and toasty on the outside.* * Total time depends on your toaster and its settings.This post was all about Gingerbread Pancakes!
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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