Looking to bridge the gap between fall and Christmas? Time for a batch of gingerbread pumpkin pancakes – the perfect seasonal treat for November and December!
As a dietitian, I’m a fan of this recipe for active folks, since these pancakes pack in fitness-fueling carbohydrates and are also an excellent source of iron, calcium, and Vitamin B12. Enjoy a small batch paired with some protein and fruit for a balanced everyday breakfast, or dig into the whole recipe for carb loading for an event or replenishing after a long workout.
Ingredients and Instructions
Here’s a photo of everything you’ll need to make this recipe. Note that it seems like a lot of spices, but those and the molasses really give it that classic gingerbread flavor. This recipe is flexible though, feel free to skip one if you don’t have it or substitute it with a little extra of another spice.
Once you’ve got everything, you’re just going to toss it all in a blender cup and blend until smooth!
If the batter seems too thick, feel free to add a small extra splash of more almond milk – but I find the batter ends up pretty on point with the proportions listed here.
Heat a skillet over medium-low heat, grease the skillet, and add the batter to form small or medium pancakes. Cook ‘em for about 1-3 minutes per side, then repeat until you’ve used all the batter.
Add your favorite toppings and enjoy!
Helpful Tips and Considerations
- Consider topping these with Greek yogurt or peanut butter, or serving alongside scrambled eggs to boost the protein content of breakfast.
- This small batch recipe makes about six small-medium sized pancakes (around 4-5 inches in diameter each). This is designed to make two smaller servings or one large serving. Feel free to double or triple the ingredients if you’re making the recipe for a larger family.
- Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in the microwave until warm.
Why You’ll Love This Recipe
- Easy to make – quick blender recipe!
- Carbs to support fueling for a workout or replenishing after workouts
- Warm spices = perfect comfort food after a cold morning run
- Excellent source of several different vitamins and minerals, including B12 for energy production, calcium for bone health, and iron for oxygen delivery to working muscles
- Gluten-free and dairy-free for those with dietary restrictions.
More Healthy Pancakes Recipes
If you’re looking for more pancakes that offer a little extra nutritional boost, try one of these recipes:
- Pumpkin banana pancakes
- High fiber buckwheat pancakes
- Cottage cheese protein pancakes
- Blueberry greek yogurt pancakes
I hope you get a chance to try these gingerbread pumpkin pancakes. If you do, feel free to leave a recipe rating or comment below.
Gingerbread Pumpkin Pancakes
Ingredients
- 1 cup rolled oats (certified gluten-free if necessary)
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon baking powder
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon salt
- ¾ cup plain almond milk (or any milk of your choice)
- ⅓ cup pumpkin puree
- 1 large egg
- 1 tbsp molasses
Instructions
- Add all of the ingredients to a blender cup and blend until smooth.
- Heat a large skillet over medium-low heat. Grease the pan with cooking spray or a little oil. Add the batter to form several pancakes approximately 4 to 5 inches in diameter. (Work in batches; do not crowd the pan).
- Cook pancakes for 2 minutes, then flip and cook for another 1-2 minutes until cooked through. Repeat with remaining batter. Enjoy!
Notes
- If the pancake batter seems too thick, add an additional splash of almond milk and blend again.
- This recipe makes about six small-medium pancakes. You can obviously alter the sizing to make fewer large pancakes, or more silver dollar pancakes.
Nutrition
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