These light and fluffy Gingerbread Greek Yogurt Pancakes are sure to keep you satisfied all morning with over 20g of whole food protein! They’re gluten-free thanks to the oats, whipped up in the blender in under 5 minutes, and LOADED with sweetness and spice.
Happy Pancake Sunday!!
And I hope you like gingerbread because I totally spaced on the fact that I just posted cookies yesterday. But I really, really wanted to post pancakes today, and I really, really wanted to keep ‘em festive… which meant going with:
- eggnog,
- peppermint,
- snickerdoodle, or
- gingerbread
And I don’t know about you, but:
- I’m not a fan of eggnog (AT ALL)
- Peppermint is too polarizing, and
- Snickerdoodle is basically cinnamon sugar, which I’ve already done
So gingerbread it was.
Actually, there are probably way more festive flavours out there, but I seriously couldn’t think of any and Google wasn’t being overly helpful. I guess fruit cake would have been an option, but I feel like even just sticking that label on a stack of pancakes would have automatically doomed them to failure. I mean… does anyone think good things when they hear the words: “fuit.cake?” I’m thinking no.
But gingerbread? With it’s tantalizing combination of sugar and spice? Perfection. Especially when icing is involved.
So let’s talk deets.
First and foremost, the entire recipe is a single-serving that clocks in at just over 20g of whole food protein (more if you use protein powder in the frosting), meaning you can eat the whole stack of 6 – 8 pancakes yourself and feel nice and satisfied all morning. Or evening if you’re like me and enjoy breakfast for dinner a few times a week.
To make things even better, you whip them up in your blender, meaning cleanup is minimal and you don’t have to worry about over-mixing a fussy batter and ending up with tough pancakes. The finished batter itself is super easy to work with as well, so you’re pretty much guaranteed perfectly shaped pancakes every.single.time.
Pancakes that are gluten-free, pack a nice little boost of iron (20% RDA of iron in 1 Tbsp of molasses… woo!), and pair perfectly with movies like Elf or A Christmas Carol.
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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iced gingerbread greek yogurt pancakes
- Total Time: 15 mins
- Yield: 6 – 8 pancakes, 1 serving 1x
Ingredients
For the pancakes:
- 1/4 cup (60 g) plain Greek yogurt
- 1/2 cup (40 g) rolled oats
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/2 tsp baking powder
- 2 large egg whites OR 1 large egg
- 2–3 tsp molasses
- 1 tsp coconut palm sugar
- 1/2 tsp vanilla extract
- 1–2 Tbsp (15–30 ml) unsweetened almond milk**
For the icing:
- 1 – 2 Tbsp (7 – 14 g) vanilla protein powder
- small amount of unsweetened almond milk (I used about 1/2 Tbsp)
Instructions
- Preheat a skillet over medium heat and generously coat it with cooking spray or oil. You want to make sure it’s nice and hot before you start cooking your pancakes.
- Add all the pancake ingredients to a blender in the order listed and blend on high until the oats have fully broken down and the batter is smooth and frothy. Allow the batter to sit for a few minutes so that it has a chance to thicken up while you make the icing – simply mix both ingredients together in a small bowl.
- Pour the batter straight from the blender onto the skillet until desired size of pancakes is reached. Cook the pancakes until the edges have set and bubbles begin to form on the tops. Using a spatula, flip and cook for another 1-2 minutes.** Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch. Finally, top with icing or toppings of choice and enjoy!
Notes
* Unless your batter is too thick, you might not need any milk at all. If you do, start with 1 Tbsp (15 ml) of almond milk and only add a second if you feel the batter is too thick after sitting for a while. ** If you find that you’re having a hard time getting the insides of the pancakes to fully cook, cover your skillet with a lid while they cook.
- Prep Time: 5 mins
- Cook Time: 10 mins
Looking for more healthy pancake recipes? Try one of these!
Chunky Monkey Greek Yogurt Pancakes
Carrot Cake Pancakes
Cinnamon Roll Greek Yogurt Pancakes
Pumpkin Gingerbread Protein Pancakes
Blueberry Banana Greek Yogurt Pancakes
Hey Amanda –
Loving all the Greek yogurt pancake recipes. So far we’ve tried the chocolate chip banana bread, pumpkin pancakes, and oatmeal banana bars and they were all yummy! However, this morning we tried making these gingerbread pancakes and they didn’t work out at all. Blended all the stuff in a blender, let the batter sit, and made the pancakes, but something went amiss. It only made 4 pancakes and they were rubbery. It is almost as though they didn’t rise or have enough air in them. They didn’t look like your fluffy ones in the picture. Did we not blend the mixture long enough?? Any other ideas? The flavor was good, but the texture made them unedible. Let me know what you think.
OMG Is it weird that gingerbread pancakes are EXACTLY what I was craving for breakfast tomorrow? You read my mind and came to the rescue! Thanks for the recipe! These will very likely be the star of my morning.
MAK
I like the food and movie pairing. I hope we can look forward to this in future recipes too. 🙂
You could post gingerbread recipes from now until Christmas and I’d be perfectly happy! It’s my favorite of all of the holiday flavors with snickerdoodle in close second. 🙂
I love that they’re packed full of protein and iron. I can’t think of a better way to start the morning!
And I have found my new weekend ‘must try’ pancake! YUM! Gingerbread is my favourite!
I agree, egg nog is a no go for me. However, gingerbread is another story! These look amazingly delicious! Maybe a good recipe for Christmas breakfast? 😉
These look amazing! You can never have too much gingerbread 🙂 I will definitely have to try these for some December breakfasts!
Your Greek Yogurt pancakes are always so so good and easy, and I love that you made these with protein and icing. SO SO GOOD.
I haven’t bought greek yogurt in forever but I should to try making your pancake recipes! they always look so good.
Confession: I’ve never tried eggnog.
I am definitely a fan of gingerbread though. I love soft and chewy gingerbread cookies, and I’ve always wanted to make a gingerbread cake from scratch.
I definitely consider chocolate a holiday flavor, but then again, I also associate chocolate with Valentine’s, Easter, and Halloween, so…basically any time?
love all of this protein! Too much low protein baked treats this time of year, so this is a wonderful alternative, thank you for sharing this!
You don’t like eggnog?? GASP! My heart hurts for you a little bit. Thats ok though – I’ll just drink yours too 😉
I FINALLY got into gingerbread today. I actually just made a gingerbread recipe and am now BURSTING with gingerbread ideas. These pancakes look and sound amazing – as always! P.S. when do we get to pre-order the cookbook? That would make an awesome Christmas gift! 😉
I love snickerdoodle or peppermint mocha best but Gingerbread it also amazing! I will definitely make these this season…wow! 😀
These look SOO good Amanda! I’m really glad you went with gingerbread, as it’s one of my favourite flavours (especially around Christmas time)! Usually I find myself baking basically every day of December, and these will be tomorrow’s bake – I’m thinking breakfast.😊 Mmm…
I would happily arm wrestle both hansel and gretel for these pancakes. I just made them and they actually turned out more like crepes than pancakes – not a bad thing. I did not need to add any milk-like beverage to the mix and they taste amazing. Thanks Amanda, I’ll definitely be making these again!!
Gingerbread is definitely my favorite too – and that icing – whoa! Looks seriously yummy.
I love Holiday flavors and gingerbread is no exception. Thanks for sharing these, I think I’ll have to try them.