These whole wheat gingerbread pancakes with cinnamon vanilla syrup are fluffy and filled with warm seasonal spices, making them perfect for breakfast or brunch during the holiday season!
Pancakes are a favorite breakfast item of mine. They are easy to make and you can switch up the flavor profile in so many different ways. Though the holidays are over, I’m still whipping up seasonal food in my kitchen. Holiday spices are so warming, comforting and delicious! These whole wheat gingerbread pancakes are no exception.
Filled with warm spices like ginger, cinnamon, nutmeg and cloves, these pancakes hit all the seasonal notes. The addition of molasses lends that unique gingerbread taste, rounding out the flavor profile so nicely. I used white whole wheat flour so up the fiber and nutritional content (as opposed to refined white flour) and they are still so fluffy! A key to fluffy pancakes is to leave some lumps in the batter. Whipping the batter until all the lumps are gone will result in flatter, thinner pancakes.
I love topping these whole wheat gingerbread pancakes with some butter and cinnamon vanilla syrup. It’s not a requirement in the least, but the syrup sure brings the pancakes to a whole other level! I highly recommend it.
These whole wheat Gingerbread Pancakes are filled with spice and everything nice for a warm, delicious breakfast! Share on X
Whole Wheat Gingerbread Pancakes
- Prep Time: 6 minutes
- Cook Time: 8 minutes
- Total Time: 14 minutes
- Yield: ~14 pancakes
- Category: breakfast
- Method: Stovetop
- Cuisine: American
Description
These whole wheat gingerbread pancakes with cinnamon vanilla syrup are fluffy and filled with warm seasonal spices, making them perfect for breakfast or brunch during the holiday season!
Ingredients
- 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
- 1/4 cup ground flax seed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 and 1/4 cups milk
- 1/4 cup molasses
- 1 egg
- 2 Tablespoons pure maple syrup (or brown sugar)
- 1 Tablespoon melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- Cinnamon Vanilla Syrup
Instructions
- Preheat a griddle to medium heat. In a medium bowl, combine the flour, flax seed, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
- In another bowl whisk together the milk, molasses, egg, brown sugar, coconut oil and vanilla extract. Pour into the dry ingredients and stir, leaving some lumps remaining in the batter.
- Pour onto the griddle ~1/4 cup at a time, and cook until bubbles start to form on the batter and the bottom begins to brown. Gently flip over and cook until the opposite side is browned and the pancake is cooked through. Remove from the griddle. Continue until all the batter has been used. Top with cinnamon vanilla syrup.
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