fluffy whole grain pancakes get the holiday treatment when they’re infused with delicious gingerbread flavor for a breakfast the whole family is sure to love.
‘Tis the season for gingerbread! Of all the holiday flavors, gingerbread is one of my most-loved. It also just so happens to be one of Owen’s favorite flavors so I wanted to develop an easy whole grain pancake recipe that I could whip up on Sunday and have for a quick breakfast we can both enjoy all week.
These also freeze really well so I usually make a double batch and throw half into the freezer. There’s nothing better than remembering you have a batch of homemade pancakes ready to eat on a morning when you’re feeling uninspired in the breakfast arena!
Not only are these incredibly delicious, but they’re loaded with whole grains giving you fiber, b-vitamins and minerals (like magnesium & selenium) with every bite!
To serve as part of a balanced meal: Top 2-3 pancakes with plain greek or skyr yogurt then top with diced pear and a few chopped walnuts. You’re getting protein, whole grain, fruit & healthy fat all on one plate!
whole grain gingerbread pancakes
- 1 1/4 cup white whole wheat flour
- 1 teaspoon baking power
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3 tablespoons packed brown sugar
- 2 tablespoons molasses
- 2 large eggs
- 2 tablespoons butter or margarine, melted
- 3/4 cup water
- Preheat a griddle to 250 degrees F.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.
- In a separate mixing bowl, combine brown sugar, eggs, molasses, butter and water.
- Add the wet ingredients to the dry ingredients and use a rubber spatula folding gently until just combined (it’s okay if there are small lumps).
- Grease the warm griddle with a pad of butter then scoop 1/3 cup of the batter onto it. Flip pancakes once bubbles start to form. Repeat with remaining batter until you’ve used it all. Pancakes are done when they are gently browned on each side.
recipe from williams-sonoma with a few tweaks!11