Best 2 Whole Wheat Gingerbread Pancakes Recipes

Indulge in a delightful culinary experience with our collection of whole wheat gingerbread pancake recipes! These mouthwatering pancakes offer a unique blend of flavors, combining the warmth of ginger with the comforting taste of molasses. Made with wholesome whole wheat flour, they provide a nutritious and satisfying start to your day. Explore a variety of recipes, including classic gingerbread pancakes, fluffy gingerbread buttermilk pancakes, and decadent gingerbread chocolate chip pancakes. Each recipe is carefully crafted to deliver a perfect balance of spices and sweetness, ensuring a memorable breakfast or brunch experience. So, gather your ingredients, fire up the griddle, and let's embark on a journey of flavor with our irresistible whole wheat gingerbread pancake recipes!

Let's cook with our recipes!

GINGERBREAD PANCAKES (HEALTHY, WHOLE WHEAT, AND LOW-FAT)

Gingerbread Pancakes (Healthy, Whole Wheat, and Low-Fat) image

These great little pancakes taste just like christmas! They are packed full of fibre from the ww flour and oat bran, iron from the molasses, and good fat from the pecans! Enjoy!

Provided by I Cant Believe Its

Categories Breakfast

Time 30m

Yield 8-10 Pancakes, 4-5 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup oat bran
1/2 cup white whole wheat flour or 1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs or 1/2 cup egg substitute
7 tablespoons skim milk
3 tablespoons molasses
2 tablespoons unsweetened applesauce
4 teaspoons brown sugar
2 -3 tablespoons chopped pecans (optional)
3 -4 tablespoons chopped apples or 2 -3 tablespoons cranberries
1 1/4 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon orange rind

Steps:

Mix together dry ingredients. (You can do this the night before).
In a separate bowl, mix the wet ingredients and brown sugar then add to the dry, mixing until just moist, folding in pecans and cranberries.
If using cranberries, prepare as follows: Thaw if frozen. Cut in halves and place in bowl with sprinkle of white sugar. Toss in sugar then fold into pancake batter with pecans. (This cuts the tartness).
Let stand for five minutes **Don't skip this step.
Heat GREASED griddle to 350 while the pancake batter is standing.
Pour pancake batter onto griddle, and lightly spread outwards with a spatchula. Due to the molasses, this batter can thicken quite a bit.
Flip when bubbles form on top of pancake and edges are dry. Enjoy with maple syrup, caramel sauce, pear sauce, or applesauce.

WHOLE WHEAT GINGERBREAD PANCAKES

Whole Wheat Gingerbread Pancakes image

This tastes like dessert for breakfast. Top with some whipped cream for a real treat and a happy start to your day.

Provided by Geema

Categories Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 (12 ounce) can frozen apple juice concentrate, thawed
1/2 cup water
1/4 cup butter, melted
2 large eggs
additional butter, for topping
maple syrup or apple butter

Steps:

Whisk first 6 ingredients in a large bowl to blend.
Whisk apple juice concentrate, water, butter and eggs in a medium bowl to blend.
Add to dry ingredients, whick batter just until blended.
Heat heaby griddle or skillet over medium-high heat; brush with some oil or butter.
Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.
Cook until pancakes are golden brown, about 3 minutes per side.
Transfer to plate and keep warm in low oven while making the rest of the pancakes.
Serve with butter, maple syrup or apple butter.

Tips:

For fluffy pancakes, make sure to whisk the dry ingredients together in one bowl and the wet ingredients in another bowl before combining them. Over-mixing the batter can result in dense pancakes.
Allow the batter to rest for 5-10 minutes before cooking. This allows the gluten in the flour to relax, resulting in more tender pancakes.
Use a non-stick skillet or griddle over medium heat. If the heat is too high, the pancakes will brown too quickly and not cook through.
Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Whole wheat gingerbread pancakes are a delicious and nutritious way to start your day. They are packed with flavor from the molasses, ginger, and cinnamon, and they are also a good source of fiber and protein. These pancakes are perfect for a special breakfast or brunch, and they can also be made ahead of time and frozen for later.