Description
A scrumptious spin on family favorites, these Whole Wheat Gingerbread Pancakes are fluffy, nutritious, and packed with warm spices.
Ingredients
Scale
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons brown sugar
- 1 large egg
- 3/4 cup milk (any kind)
- 1/4 cup plain Greek yogurt (or sour cream)
- 2 tablespoons molasses
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Cooking spray or extra butter for the pan
Instructions
- In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another large bowl, whisk the egg, milk, Greek yogurt, molasses, melted butter, and vanilla extract together until well combined.
- Pour the dry mixture into the wet mixture, folding gently until just combined.
- Heat a non-stick skillet over medium heat, lightly coat with cooking spray or butter.
- Scoop about 1/4 cup of batter onto the pan, cook until bubbles form on the surface, about 2-3 minutes, flip, and cook an additional 2 minutes until golden brown.
- Stack pancakes and serve warm with butter, maple syrup, and powdered sugar.
Notes
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 50mg