There truly is nothing better than Gingerbread Protein Pancakes on Christmas morning. These pancakes are fluffy and insanely delicious.
This post contains affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read the full disclosure here.
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.
As I grew older and cared more about health, I moved into protein pancake territory – specifically Kodiak cakes. Today, we will be making them from scratch. I promise, your family won’t even know they are protein-packed.
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 Protein Pancakes!
What to Serve with Gingerbread Protein 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 even 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.
Protein Pancake Tips
Whey vs Plant-Based Protein
Whey protein tends to be best for baking because it results in lighter and fluffier baked goods. Plant-based protein powder can be used too, it just may result in a more dense texture.
Pro tip: make sure you like the protein powder you decide to use for this recipe. The protein powder you choose with heavily affect the flavor outcome of this recipe. If you don’t like the protein powder, you may not like the pancakes.
Don’t Overmix
I’m not going to lie, every time a recipe said “Don’t overmix” I never understood why. When it comes to pancakes, overmixing causes the air bubbles in the batter to pop, resulting in more dense pancakes. Mixing until just combined, will result in lighter, fluffier, and airier pancakes.
Customize It
Customize your protein pancakes by adding in your favorite mix-ins such as blueberries, chocolate chips, bananas, or nuts.
Nutritional Breakdown
As this recipe stands (without any toppings), here is the basic nutritional breakdown per serving:
- 313 calories
- 4.2 grams of fat
- 50 grams of carbs
- 18 grams of protein
Can I make these pancakes gluten-free?
Yes, simply swap the regular flour for a gluten-free version like oat flour. Just be aware that the change in flour might result in a denser pancake.
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!
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.
Gingerbread Protein Pancakes
Ingredients
- 1 cup flour
- 1/2 cup vanilla whey protein powder (or a cinnamon-flavored protein powder)
- 1 tbsp baking powder
- 1 tbsp The Spice Girl Kitchen Gingerbread Spice
- 1 pinch The Spice Girl Kitchen Tri-Salt Blend
- 2 eggs
- 3/4 cup unsweetened vanilla almond milk
- 1/3 cup vanilla greek yogurt
- 2 tbsp molasses (or maple syrup)
- 2 tbsp Truvia Brown Sugar
- 1/2 tsp vanilla extract
- 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.
- Heat a lightly oiled pan over medium heat. Add 1/4 cup of pancake mix into the pan and cook for 2-3 minutes per 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 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.This post was all about Gingerbread Protein 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!
Want to learn more about Kelsey? Click here to read her story!