Light & Fluffy Gingerbread Protein Pancakes Recipe

Makes: 3 Servings
Per Serving: 39g Protein | 416 Cal

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Winter mornings need a little magic, you know? And what’s better than some slightly sweet, slightly spiced, super fluffy pancakes? Pancakes that are all of those things and high in protein. That’s right. My newest take on high-protein pancakes are a cozy, gingerbread version that’s perfect for the holidays (or any cold day).

Whether you’re hosting a crowd or just looking for a way to make your morning meal a little more festive, these cozy, comforting, high-protein pancakes (seriously—39 grams of protein per serving, guys!) deliver. You’re going to love them!

Why You’ll Love This Gingerbread Protein Pancakes Recipe

• Super fluffy: These pancakes get a bit of a lift thanks to the addition of yogurt and leaveners, plus the brief rest period before cooking.

• Filled with comforting, warming spices: Protein pancakes that taste like holiday cookies? These sure do, filled with ginger, cinnamon, cloves, and nutmeg for the perfect taste of the festive season.

• Packed with protein: Each serving of these gingerbread protein pancakes packs in 39g of protein, while still being super fluffy without the gritty texture some protein pancakes can have.

• Balanced macros: These macro-friendly pancakes balance the carbs and protein content, making them a better choice to keep you feeling full all morning long.

• Great for making ahead of time: I love making a batch of pancakes and freezing some so that I have an easy, healthy, and delicious breakfast any day I need one. Just pop your pancakes into a freezer-safe bag or airtight container and freeze. When you’re ready to eat, warm your pancakes up in the microwave or a pan on the stove until warmed through. Easy-peasy.

What Makes These Protein Pancakes Fluffy?

There are a few things that help these pancakes poof a bit. Here are the most important ones:

A combination of Greek yogurt and eggs

This combination makes the batter thicker and more cake-like, which can help make the pancakes rise.

Baking soda and baking powder

Adding leaveners to the batter can help give it that little extra oomph it needs in order to make your protein pancakes fluffier.

Letting the batter rest before cooking

If you’re baking or cooking with protein powder, you might find that you get better results after letting the batter sit for a little bit. Why? Protein powder takes a little bit longer to adequately hydrate. Letting the batter sit before cooking or baking can help your batter puff a little more, reduce the gritty texture, and more. Don’t skip it!

How to Add Gingerbread Flavor Without Making the Pancakes Too Dry

American gingerbread typically uses molasses, which can add a rich flavor and plenty of depth, but can weigh a batter down a bit. German-style gingerbread cookies rely on spices instead. This protein pancakes recipe uses a mix of both, combining blackstrap molasses, gingerbread spices, and light maple syrup to keep the pancakes flavorful, but still light and soft, not dense and chewy.

How to Keep Your Protein Pancakes Soft

Some protein pancakes can be rubbery, dense, and just, well, not pancake-like. But these aren’t like that. Here’s how we keep them soft and light:

• Whey protein powder: It blends well into the batter and makes the pancakes fluffier vs tough and dense.

• Flour: Some protein pancakes swap out flour in favor of protein powder, but that’s a recipe for a dense, dry, tough result. Using a blend of protein powder and flour can help make the texture of the pancakes a bit more tender (the best texture for pancakes) than if you’d used protein powder alone.

• Yogurt and olive oil: A little bit of fat will add richness and help the pancakes get nice and golden brown better than if you opt for an extremely low-fat or no-fat pancake batter.

• Lower heat: Don’t blast these pancakes on high heat. You can easily burn these protein-packed pancakes if you use too high of heat (or cause the resulting pancakes to be tough). You’re better off using a low to medium heat level, cooking them more gently to help keep them soft and fluffy.

What to Serve Alongside Your Gingerbread Protein Pancakes

Pancakes all on their own aren’t very festive. Here’s how to give your breakfast a little upgrade:

• Top with a drizzle of maple syrup or agave nectar.

• Add a dollop of whipped cream.

• Sprinkle with crushed gingersnaps or gingerbread cookies.

• Add a drizzle of warmed almond butter or peanut butter (bonus: you'll get a little extra protein).

• Sprinkle with ground cinnamon and/or powdered sugar.

• Sprinkle with chocolate chips.

• Sprinkle with pomegranate seeds or toasted almonds.

• Serve with ripe banana slices or fresh fruit.

• Serve with bacon, turkey bacon, chicken sausage, or a vegan breakfast sausage alternative.

Storing Leftovers

Pancakes freeze well and are easy to reheat when you’re ready to eat, perfect for busy mornings. This makes them an ideal healthy breakfast option for meal prepping. Here’s how to make the most of your pancake-making efforts:

• In the fridge: Store leftovers in an airtight container or plastic baggie and store in the fridge for up to 3-4 days. Gently reheat your pancakes in the microwave, in a toaster, or in a pan on the stove.

• In the freezer: You can either freeze leftover pancakes first in a single layer on a baking sheet before storing them or just freeze them in an airtight container or freezer bag. Store them in the freezer for up to 2 months and reheat from frozen when you’re ready to eat.

Swaps & Substitutions

• For the all-purpose flour: Use half the amount of all-purpose flour and half the amount of oat flour. The oat flour will add additional flavor as well!

• For the protein powder: I like using whey protein powder in this protein pancake recipe, but if you want to use a pea protein powder, you’ll likely need to add more milk (keep it dairy-free with almond milk or use whatever milk you like best). If you want to mix things up, you can use chocolate protein powder instead. Chocolate and gingerbread spices go really well together!

• For the maple syrup: Use your favorite honey, agave, or sugar-free sweetener.

• For the molasses: You can leave out the molasses entirely if you’d like, but it adds a lot of depth of flavor to the batter.

• For the milk: You can use any kind of milk you like best.

FAQs

• Can I make this high-protein breakfast gluten-free?

  Absolutely! I would recommend using a 1:1 gluten-free baking blend or swapping in a certified gluten-free oat flour. When you’re using gluten-free flours, you may need to add a little extra liquid. That’s okay! Just add a little bit more milk to get the right consistency.

• Can I use a plant-based protein powder in these Greek yogurt pancakes or do I have to use a whey protein powder?

  You can definitely use a plant-based protein powder instead of whey protein, but plant-based protein powders work a bit differently than other protein powders, so you may need to add extra milk to the batter until you have a thick, yet pourable pancake batter.

• Can I make protein waffles using this recipe?

  You can, but you might want to add a little extra oil to help get a crispy, crunchy exterior.

If you’re looking for a fun and festive high-protein breakfast that’s fancy enough for a special occasion, but healthy and balanced enough to feel like you aren’t abandoning your goals over the holidays, you have to try these gingerbread protein pancakes.

Slightly sweet, perfectly spiced, and packed with enough protein to keep you full and fueled right on until lunchtime, these pancakes are the perfect thing to make all winter long.

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Gingerbread Protein Pancakes

Yield: 3

Author: Ashley aka The Protein Snack Queen

Protein pancakes fancy enough for a holiday breakfast? This gingerbread protein pancake recipe is super festive and packs in 39g of protein per serving for a holly jolly breakfast the whole family will love.

Ingredients

• 1 cup all-purpose flour
• 1 cup vanilla whey protein powder
• 2 teaspoons baking powder
• 1 tablespoon brown sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2.5 tablespoons gingerbread spice (or 1.5 teaspoon cinnamon + 1 teaspoon ginger + ¼ teaspoon nutmeg + ¼ teaspoon cloves)
• 1 tablespoons blackstrap molasses
• 1 tablespoon maple syrup
• ½ cup plain Greek yogurt (full-fat or 2%)
• 1¼ cups milk (you may need up to 1½ cups depending on protein powder—batter should be thick but pourable)
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons olive oil
• Non-stick spray or butter for cooking
• Toppings: Lakanto monk fruit sugar free maple syrup, crushed up ginger snap or gingerbread cookies, whipped cream

Instructions

1. Mix dry ingredients: Add the flour, protein powder, baking powder, baking soda, salt, and gingerbread spice to a large bowl. Whisk well to combine.
2. Mix wet ingredients: In a separate bowl, whisk together the Greek yogurt, eggs, milk, vanilla, olive oil, and molasses until smooth.
3. Make the batter: Pour the wet mixture into the dry ingredients. Stir just until combined. Do not overmix. Batter should be thick like cake batter, not runny. Add 1–3 tablespoons more milk if needed. Rest the batter 5–8 minutes.
4. Cook the pancakes: Heat a pan to medium-low (protein burns fast). Use nonstick spray or a little butter. Scoop about ⅓ cup batter per pancake. Flip when bubbles form and edges look set. Cook 1–2 minutes per side until fluffy and golden brown. Top with your favorite toppings. Enjoy!

Nutrition Facts

Calories

416

Fat

3 g

Carbs

57 g

Protein

39 g