This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
These healthier Gingerbread Pancakes make great breakfast for the holidays or any time you have a craving. They’re easy to make, low in calories, and gluten-free too! Made with 10 basic ingredients, these pancakes are great for meal prepping for your winter meals.
This post was originally published in 2015. I have updated it for you!
Table of Contents
These healthy gingerbread pancakes are seriously the BEST winter breakfast. Although I’d never judge you if you wanted to eat them year round!
They’re made with 10 basic ingredients, packed with flavor (hello ginger and cinnamon!), loaded with 5 grams of protein per pancake, and are super fluffy and delicious! For more festive flavors in your breakfast, make some gingerbread coffee creamer to pour into your coffee!
And if you really enjoy gingerbread flavors, these gingerbread muffins and gingerbread cookies are great to try too!
Why You Will Love This Gingerbread Pancakes Recipe
I’ve been making these low calorie and gluten-free gingerbread pancakes for years! I make mine with molasses, buttermilk and egg whites.
- Low in Calorie + More: These pancakes have only 131 calories per fluffy pancake! As I always say, calories are not everything but these also pack 5 grams of protein in each pancake to keep you full longer.
- Holiday Pancakes: These make the perfect pancakes for the winter season and are especially festive for Christmas morning.
- Great Flavor: Even though they’re on the healthy side of things, the flavor is so amazing everyone will love them.
If you’re looking for a breakfast pancake that offers more protein, try these Gingerbread Protein Pancakes instead!
Ingredients
Here is a summary of the main ingredients for these fluffy buttermilk pancakes! See the full recipe card at the end of the post for the full list with measurements.
- Egg Whites: Essential for fluffy and delicious pancakes! They also boost the protein as well. While in many cases you can swap them for whole eggs, in this recipe the results will not be the same, so I don’t recommend using whole eggs instead.
- Molasses: The molasses is what gives this recipe its classic gingerbread flavor and color. If you must substitute, I recommend using honey, maple syrup or a monk fruit syrup instead if you must but the results will not be the same.
- Buttermilk: The acidity in the buttermilk contributes to their tender texture and also works with the baking soda to help them rise.
- Gluten-free Oat Flour: You can use regular oat flour if you are not gluten-free. Whole wheat flour or regular gluten-free baking flour also work well but almond flour or coconut flour do not work with this recipe.
- Leaveners: I use both baking powder and baking soda to achieve maximum fluffiness.
- Spices: Ginger, cinnamon, nutmeg, and allspice mixed into the pancake batter transform these buttermilk pancakes into the best gingerbread pancakes.
Variations
- Egg-Free: If you require an egg-free recipe, make my apple and cinnamon Greek yogurt pancakes instead. You can add the spices from this recipe to give it the gingerbread flavor and omit the apples!
- No Buttermilk or Dairy-Free: You can use any milk you like, even dairy-free milk works with this recipe! Turn it into buttermilk at home by adding lemon lemon juice or vinegar. Pour three tablespoons of either acidic component into a measuring cup and then add three cups of your choice of milk. Let it sit for five minutes. This works with dairy and dairy-free milk.
- Using Almond Flour: If you must use almond flour, this recipe won’t work, so I suggest making my almond flour pancakes and add the classic gingerbread spices from this recipe.
- Using Coconut Flour: If you want to use coconut flour, make this coconut flour pancake recipe and add the spices from this recipe to make it gingerbread style!
How To Make Gingerbread Pancakes
Step 1: Combine dry ingredients. Whisk together the flour, baking powder, baking soda and spices in a mixing bowl.
Step 2: Mix the liquids. Stir the molasses and buttermilk together in a small bowl.
Step 3: Beat the egg whites. Beat the egg whites in another mixing bowl for about 5 minutes until soft, white peaks form.
Step 4: Combine.Make a well in the dry ingredients bowl, then add the molasses and milk combination to it spooning the dry ingredients from the sides into the liquid to combine. Then fold in the egg whites.
Step 5: Cook. Scoop a 1/4 cup of the batter on your heated griddle or skillet. Cook 4-5 minutes until bubbles begin to appear. Flip and cook another 2-3 minutes or until the edges are completely done. Repeat for the remaining batter.
Step 6: Serve. Serve up your pancakes with your favorite pancake toppings.
Serving Suggestions
These healthy pancakes pair well with a side of eggs! I love this zucchini frittata or this sausage and egg casserole without bread.
They would also be delicious with a pumpkin spice latte or homemade peppermint mocha. For more gingerbread flavors, enjoy a pumpkin gingerbread smoothie too!
These pancakes are delicious with a sprinkle of powdered sugar on top, but you can top them however you like! Experiment with maple syrup, Greek yogurt, Reddi-whip, fresh fruit, nut butter, hemp seeds, or chopped nuts.
Storage Tips
- Leftovers: I recommend storing these pancakes in an airtight container or plastic storage bag in the refrigerator up to 4 days. To freeze, wrap them individually or freeze them on a baking sheet spaced out individually and then add them to a plastic storage bag to freeze so that they will not stick together.
- Reheat: To reheat leftover pancakes, you can reheat them in the oven or a toaster oven at 300° F for a few minutes. You can also reheat them on the stovetop or microwave.
Expert Tips
- Use an electric griddle! Using a pan on the stovetop always was a recipe for pancakes sticking and falling apart. With an electric griddle, you don’t have to worry about sticking or falling apart. Here is the electric griddle I have.
- Measure the flour properly. During baking, measuring the flour correctly is essential. Avoid scooping it which may lead to too much flour in your pancakes. Check out all my tips on measuring flour for baking.
- Do not substitute the egg whites with whole eggs. The egg whites are literally what give make these pancakes so fluffy. Substituting with whole eggs will not yield the same fluffiness due to the fat content.
More Healthy Gingerbread Recipes To Try!
Breakfast
Healthy Chocolate Gingerbread Loaf
Breakfast
Healthy Gingerbread Donuts
Desserts
Healthy Gingerbread Cake
If you tried this gingerbread pancake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Healthy Gingerbread Pancakes
Ingredients
- 6 Egg Whites
- ⅓ cup Molasses
- 3 cups Buttermilk, or milk of choice – see substitutions section
- 3 cups Gluten Free Oat Flour
- 1 tablespoon Baking Powder
- ¾ teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoons Ginger
- 2 teaspoons Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Allspice
- Optional: powdered sugar for dusting
Instructions
- In a small bowl, stir molasses and milk together. In a large mixing bowl, combine the oat flour, baking powder, baking soda, ginger, cinnamon, nutmeg and allspice combining well and breaking up any clumps.
- In a third bowl, beat the egg whites 5 minutes until soft white peaks form.
- Make a well in the dry ingredients then add the molasses and milk spooning batter from the sides into the liquid to combine. Once the batter is combined, gently fold fluffy egg whites into the batter (do not over mix).
- Heat an electric griddle. Add 1/4 cup of the batter to the griddle to form 1 pancake. Repeat for the remaining batter.
- Cook 4-5 minutes until bubbles begin to appear and edges are set. Flip pancakes, cook another 2-3 minutes until cooked through.
- Remove from the griddle and place on a wire rack to cool slightly before serving.
Video
Notes
- Use a griddle! Using a pan on the stovetop always was a recipe for pancakes sticking and falling apart. With an electric griddle, you don’t have to worry about sticking or falling apart. Here is the electric griddle I have.
- Measure the flour properly. During baking, measuring the flour correctly is essential. Avoid scooping it which may lead to too much flour in your pancakes. Check out all my tips on measuring flour for baking.
- Do not substitute the egg whites with whole eggs. The egg whites are literally what give make these pancakes so fluffy. Substituting with whole eggs will not yield the same fluffiness due to the fat content.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So is it just almond milk? I don’t see buttermilk on the list of ingredients so was confused…Thanks! These look amazing and even though it’s January, I might have to indulge for, um, Groundhog Day? 🙂
Hi Anne! You can do either buttermilk or almond milk. Those are the two I’ve tried. Buttermilk make them thicker so I would recommend you do that. And no shame in eating them. I’m still making them. They’re perfect for winter months. Hope you enjoy!
Thank you! I figured it was either one but wanted to be sure!
Anne
ooooo so wishing I’d had these on Christmas morning instead of my little bowl of oatmeal!
I haven’t had a good bowl of oatmeal until a few days ago. Been too busy eating pancakes!
These look amazing! I love everything gingerbread flavored! They look so fluffy too!
These look amazing! As a kid I always pictured the same thing, and I keep telling my husband that we’re almost there with 1 kid and another on the way. Cue all of my attempts to convince my only child husband to have a billion more children with me 😉
You are a lucky woman. I’l be crossing my fingers for you! Merry Christmas Morgan!
Wow, just looking at that stack is making me want to eat them. 🙂 I hope you have a good holiday celebrating Meghan and that it’s really restful! I love how the second batch turned out PERFECTLY!
You too Emily, Merry Christmas!
hahaha I love that your mom pranked you with this recipe!! What a trickster 😉 These turned out absolutely beautiful, and Im so glad she let you share her recipe with us!
Yeah she’s a sneaky one!
Your mom delivers…. but does she deliver?? Happy Holidays my fellow cripple. I am so thankful that we have come into each other’s lives this year–I hop ethat you have an amazing day!
I’m sure she would if you asked her. Merry Christmas my dear!
My Christmas morning SORT of looks like that, with the addition of a huge mess in the living room and kitchen, screaming and fighting children, someone getting hurt, eventually screaming parents, etc. It’s as close to the dream as we can get, I guess! These pancakes look sooo good! I’m going to do pancakes tomorrow morning for sure.
Your Christmas sounds like the family stone. Happy and messy. I love that movie!