Whole Wheat Gingerbread Pancakes
Hearty yet fluffy whole wheat gingerbread pancakes topped with orange zest-laced cream cheese. An easy, comforting pancake recipe for winter mornings.
Updated by Kathryne Taylor on August 30, 2024
Are you all hanging on out there? With all the holiday parties and gift-buying and sugary sweets, it’s easy to get worn out. I think I’ve made it abundantly clear lately (sorry) that I’m on the worn-out side myself. I’ve resolved to focus on top priorities and let the rest slip, starting with my first yoga class in weeks tomorrow morning. I also want to hire some help so I can take a proper post-cookbook vacation next year. India? Morocco? Thailand?
I’m bummed that I haven’t been able to share all of the holiday recipes on my list this year. I might try to squeeze in a few extra if I can be more brief in the introduction. What do you say? I know we’re all busy this time of year.
I really wanted to revisit this gingerbread pancakes recipe that I published almost four years ago exactly. It’s one of my favorites. I’ve just been reticent to promote these pancakes because they looked like unappetizing brown blobs in the old photos. Here are some better photos to do them justice, along with a revised recipe that meets my post-cookbook recipe-writing standards. I also added special diet notes, so these should work if you’re vegan and/or gluten free.
These molasses-laced spiced pancakes are fluffy yet hearty, and both warming and comforting. They’re for Christmas morning and special occasions, but they’re also for those other days when we need some warmth and cheer. I hope you enjoy them on a cozy winter morning soon. In case you’re craving more gingerbread-flavored sweets, check out my gingerbread granola, spicy molasses cookies and gingerbread cookies.
Whole Wheat Gingerbread Pancakes
Fluffy, comforting whole wheat pancakes flavored with ginger and molasses. I love to top mine with maple syrup and a dollop of almond butter or, if I’m feeling decadent, a dollop of orange cream cheese*. Yields 8 medium pancakes, enough to feed 2 to 4.
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup milk of choice
- 1 large egg
- 3 tablespoons unsulphured molasses (the strength of your molasses will determine the intensity of the gingerbread flavor—lighter molasses imparts less flavor, whereas blackstrap can be pretty intense)
- 2 tablespoons maple syrup or coconut sugar or brown sugar
- 2 tablespoons melted butter or coconut oil
- ½ teaspoon vanilla extract
Instructions
- If you’re using an electric griddle, go ahead and preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, whisk together the dry ingredients: the flour, baking powder, ginger, cinnamon, nutmeg and salt.
- In a smaller bowl, combine the milk, egg, molasses, maple syrup, butter and vanilla extract (if you’re using coconut oil and it solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds, until it melts again, or let the mixture rest for a few minutes in a warm place). Whisk until the mixture is thoroughly combined. Pour into the flour mixture and stir just until the mixture is incorporated and no big lumps of flour remain.
- If you’re not using an electric griddle, heat a stovetop griddle, cast-iron pan or non-stick pan over medium-low heat. It’s hot enough when a drop of water sizzles against the pan. If necessary, grease the pan with a pat of butter or non-stick cooking spray (my griddle is non-stick so I didn’t use any).
- Give the bowl one more stir and pour ⅓ cup batter into the pan (if at any point the batter becomes too thick, just stir in a tiny splash of milk). Wait until the outer ½″ of the pancake is no longer shiny, then flip it with a spatula. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Serve the cooked pancake immediately or keep warm in an oven set to 200 degrees Fahrenheit. Repeat with remaining pancakes, adjusting heat as necessary to achieve pancakes that are cooked through and golden brown on both sides.
Notes
Recipe adapted from my pumpkin pancakes recipe.
*Orange cream cheese topping option: This recipe was originally published with orange cream cheese on top and it is delicious. To make it, just whisk together around 3 ounces of softened cream cheese with ¼ to ½ teaspoon orange zest and a tiny splash of orange juice, to taste. (You can see a picture of the topping here.)
Make it dairy free: Use your favorite non-dairy milk and coconut oil instead of butter.
Make it egg free: I’m pretty certain that you can just omit the egg, since this recipe is so similar to my simple vegan pancakes recipe. Please let me know if you try!
Make it vegan: Use your favorite non-dairy milk, coconut oil instead of butter and skip the egg.
Make it gluten free: I think you can successfully use all-purpose gluten-free flour here. Please let me know if you try!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Girl, I’m totally there with you. I’ve been feeling a bit worn out and can’t wait to take a few days off between the holidays. I’m always a fan of your pancakes, so these need to happen this weekend! Cheers to rest and relaxation :)
Thank you, Abby! Hope you get to relax and enjoy the holidays. xo!
Ooooh, would have never found this if you hadn’t reposted! Thank you for sharing, looks incredible!
Glad you found them now! Happy holidays!
These were so good. Very light considering they required whole wheat flour! Thanks! I’d take a picture but mine weren’t nearly as pretty as yours!
Thank you, Karen! Happy to hear it!
These pancakes are DELICIOUS!!!We just made them this morning. But i want to know the truth – isn’t Cookie the real brains behind these recipes? She just dictates the steps and uses you for your primate hands, right? Well, tell her she’s brilliant!
Hahahha! Yes, that is exactly what’s happening over here. She’s snoozing under my elbow as I am writing this comment, but she says thank you. :)
Made these this morning. Amazing and delicious. A big hit with the whole family (kids 4 and 6) and husband. Thank you!!
Awesome! Thanks, Julie!
I was looking for a low sugar gingerbread cake recipe to serve my girls for breakfast. A friend suggested I try using your pancake recipe. I doubled your recipe, and baked it in a 9 x 13 pan at 350 for 25(or more) minutes and it worked! My girls loved it! I love having a new recipe for our breakfast rotation.
Wow, I’m glad that worked! I’ll have to give it a try. Thank you for sharing!
We made these yesterday as a test run for Christmas breakfast. I had “white whole wheat flour” on hand and used that, with melted butter and maple syrup where the recipe offered alternatives. DELICIOUS!! And so quick and easy! Served with fresh strawberries and sliced banana, along with maple syrup. Will add a sprinkle of powdered sugar for Christmas morning. I discovered your blog earlier this year and have enjoyed a number of your recipes…every one has been a success. I preordered your cookbook and look forward to it!
Thank you so much, Cathy! So glad you loved this recipe and the others you have tried. And thank you tremendously for pre-ordering the book. Happy holidays!
These were delicious! I’m on sugar overload with all the holiday baking, so these were a nice change of pace. Love the spice notes for the holidays. Great recipe! Really enjoy keeping up with your blog. :)
Thank you, Laura! So glad to hear it. Happy holidays!
To turn the pancakes vegan, what would you recommend instead of the egg? A banana? Applesauce? I know Chia and Flax seeds are apparently good, but I’m trying to look for something more common.
Hi Morgane! Check my recipe notes; I have suggestions for you there. :) It’s actually entirely possible to omit eggs from pancakes and waffles (as long as they’re not gluten free), since so much leavening action takes place automatically when the batter hits a hot pan.
Pancakes turned out really well, though would caution others against using coconut oil for the batter. Because you’re mixing it with cold ingredients, the coconut oil (even if you’ve already melted it) will solidify and mixing becomes a pain. Will definitely be making again, next time w/ good old fashion butter!
Sorry about that, Hannah. I usually provide a tip on what to do if that happens so I’ll add it now. You can just let the batter rest for a few minutes in a warm place, or just warm the batter in the microwave for a few seconds.
Oooh, I love the addition of molasses and this twist on pancakes! Thanks for the great idea.
This stack looks like the PERFECT post-Christmas breakfast. I have to try the vegan variety of this recipe!
Excellent recipe! We served them with a choice of toppings: maple syrup, triple berry compote, meyer lemon marmalade, and homemade applesauce. They are also perfectly delicious plain. Thank you for creating a recipe that was light and perfectly spiced for the season!
thr wheat flour was more overpowewring than the blackstrip molasses. I want to try it with white flour & brown sugar instead of maple syrup.
I tried this recipe without the egg and it worked out great! They were really delicious. Thanks for another great recipe!
Hey, Olivia – happy to hear your variation worked well. Thanks!
How have I never seen a recipe for gingerbread pancakes before? These are delicious! We’ve made these very weekend since this post and aren’t stopping anytime soon. My chef husband appreciates you mentioning how strong blackstrap molasses can be. We served them with whipped creme France with some more grated nutmeg and diced pears. Sooooo good.
Creme fraiche that is
Ooh, the diced pears sound *amazing* with these. And I’m glad it is chef-approved, to boot!
hi Kate can i ask which brand of vanilla extract do you use?
thanks!
Hi Jocelyn, I use Frontier Co-op these days.
I absolutely adore this recipe and its on my list as a holiday gift or favor option to create a mix of dry for this to give to all my friends to enjoy. I’ve made these twice now and each time, I’m in heaven. Thank you for all the amazing vegetarian/vegan breakfast alternatives!
I love that idea! Thanks, Chandani!
This is such a yummy recipe. My kids love it, and we have made it twice, and each time it comes out perfect..taste and consistency. I am thinking I will add some grated orange peel next time we make it.
Thank you!
That is awesome to hear, Kristine! Thank you for your comment and review!
Loved these pancakes. They were light and fluffy but still hearty and had the perfect amount of gingerbread spice.
That’s great!
The pancakes were too thin. Are you sure your proportions in your recipe are correct?
Deepa, are you at sea level? Elevation can really mess with any recipe that uses leavening agents like baking powder.
If you add hot or boiling water to your baking powder, does it pop, bubble and fizz? If not, your baking powder needs to be replaced. In my experience, a tablespoon of baking powder, in a batch of anything, of this size, can hardly do anything other than puff up. So if it doesn’t, one of the above factors is likely at play.
Hope this helps!
I’m sorry to hear that. Yes, I’m sure that my proportions are correct, as they’ve turned out great for me and other readers. Are you sure you used 1 tablespoon baking powder, not 1 teaspoon, or baking soda by accident?
Hi, I’ll try again! I think my baking powder needs to be replaced. Thank you for the tips.
I haven’t made this again, but I did make your oat flour pancakes and they were AMAZING and fluffy!
Made it vegan by subbing 2 Tbsp ground flaxseed and an additional 2 Tbsp soy milk, for the egg. Works well in a cast iron skillet with a bit of coconut oil (about 1 Tbsp will cook the entire batch). Also added a pinch of ground cloves to the spice blend.
Waiting for the s.o. to finish up what she’s doing, so we can eat, but they smell amazing! I’m sure they’ll taste just as good; serving up with cashew butter and grade B maple syrup.
Thank you, Taylor for sharing your adaptions for vegan! How did they turn out for you?
They were AWESOME. Like, I’ve already added the recipe to my card box. The perfect balance of hearty and fluffy, not too sweet, and spicy.
Thanks for sharing your recipes with the world!
:-)
Wonderful!! Thank you for coming back to comment.
Just wanted to leave a comment here that these pancakes were perfect!! They were suuuper soft and fluffy & a little bit crispy on the outside, and my friends ate them within a few minutes so I had to make more! Easy to make and the gingerbread/ molasses taste was so lovely and just amazing for a cold morning :) will be making them again!! thank you so much xx
Thank you, Lauren! I appreciate the kind comment and review.
I just made these, and they are fantastic! We’re vegan, so I added 1 TBSP ground flaxseed to the milk and let it sit for a minute to thicken. It worked perfectly. The only problem I had is that they really stick to my cast iron pans, even with a fair amount of oil. I found that making them silver dollar-sized solved the problem. Thanks for another great recipe!
You’re welcome, Melanie! Thanks for the review.
We love your recipes in our house! I typically substitute ground GF oats for the flour but today I substituted Bob’s Red Mill GF 1 to 1 flour and that worked great too. I’ve tried several GF flour blends and that one is the only one that I trust to substitute in recipes.
I’m glad that worked so well gluten free! Thanks for sharing that blend is your go-to Gordon!
Holy, these are so good! I topped mine with some leftover cream cheese icing I had on hand, and washed it all down with coffee and Carolan’s :). The perfect thing on a cold winter morning.
That sounds amazing! Thank you, Devan.
They are Delicious!! Just finished our Sunday breakfast and they were scarfed up by all…Doubled the recipe so that my daughter can heat up a few for a quick breakfast before school.
Great to hear, Missy! Thanks for the review.
Love the recipe!! But I thought that a whole tbsp of baking powder was too much so I opted to use just half a tsp and they still turned out amazing.
Just curious, any specific reason you included all that baking powder?
Cheers
Mine burned on both sides every time. They taste food but can taste the burnt flavor. Any ideas? Followed recipe and cooking exactly.
Oh no! What type of pan are you using? It sounds like it is too hot and might need to flip sooner.
I am using a griddle and went down to 2 1/2 minutes. They are still good. We love your recipes. Our favorite pancakes are the pumpkin! I am using black strap molasses and coconut sugar with this one. Maybe this is why?
Delicious!! These came out great. Perfect kickoff to Christmas week! Thanks!
You’re welcome, Jennifer! Thank you for your review.
Delicious! My family eats a lot of pancakes – buttermilk, cottage cheese, banana, etc., but gingerbread was a first for us, and we were not disappointed. The flavor was just right for a Christmas season treat. I never use all whole wheat and was prepared for a dense texture, but these were nice and light. Now I need to try your other whole wheat pancakes!
This is my new favorite breakfast! They are so delicious topped with maple syrup and almond butter. Thanks for another great recipe!
Excellent and easy! Made it for a brunch. Subbed in regular flour for whole wheat and it worked fine.
Thank you for sharing, Karen! I’m glad it turned out well for you.
Just made these without the egg for a vegan version and used a cup of my homemade vanilla almond milk. Only had 2 tablespoons of molasses left on the jar, so had to make do, but the intensity level was perfect. They were DELICIOUS!
That’s great, Rachael! I’m glad you loved them.
Made this today on a cold winter morning before a hike! So delicious!Had a side of leftover baked ham, and fresh oranges. Your recipes never fail us!
That’s great, Allison! I’m glad you loved it.
I was looking for a new whole wheat pancake recipe when I came upon these. They are truly a delicious Gingerbread perfected into a pancake. Holiday worthy
Great to hear, Susan! I appreciate your review.
I made this gluten free using all purpose gluten free flour and it was incredible. Best pancakes I’ve ever had and the orange cream cheese frosting was divine.
Have made these a few times and always a hit! Love to eat with almond butter and maple syrup. Wanted to confirm that they can be made gluten free – I used a 50:50 mix of oat flour and all purpose gluten free flour mix and slightly reduced the milk (by 1-2tbsp) but no other changes! Delicious!