Fluffy Gingerbread Pancakes

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.

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.

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!