Whole Wheat Chocolate Chip Gingerbread Pancakes

  Dec 23, 2017  |  #Breakfast

These whole wheat chocolate chip gingerbread pancakes are a quick, easy, and delicious breakfast option for the holiday season. Made with greek yogurt and whole wheat flour, they are extra fluffy and higher in protein, and can be topped with any of your favorite toppings!

I normally don’t post on Saturdays but I really wanted to share another gingerbread recipe before the holidays. I made these this week and they were too good not to share! This time, it’s pancakes.

So, if you’ve got a pancake craving on Christmas morning, I’ve got you covered.

whole wheat chocolate chip gingerbread pancakes

I’ve always been torn between waffles and pancakes. Growing up, I always chose waffles when we would go out to breakfast. The Belgian waffle with whipped cream. I’m salivating just thinking about it. I never had to think twice.

Nowadays, I don’t always feel like getting my waffle maker out, and pancakes are so versatile that they often win over. I like to make them in excess to freeze, to make my life easier in the future.

Do you have any holiday breakfast traditions?

My Christmas morning traditions have changed over the years, since now I’m generally spending Christmas with Ed’s family. With my family, we would have cinnamon sugar cake, an egg bake and some cinnamon rolls. It was a huge feast with lots to choose from. When my dad would offer to help, he would always make blueberry pancakes – no if’s, and’s or but’s. Despite how simple they were, they were always delicious.

whole wheat chocolate chip gingerbread pancakes

So, (gingerbread) pancakes on Christmas morning just sound right to me.

I’m thinking it will be a tradition we start with our family in the coming years because pancakes just mean family, right? You enjoy pancakes with those you love. I can imagine my siblings saying, “Can you pass the syrup?”

‘Cause if you don’t load your pancakes with maple syrup, you’re not fully enjoying pancakes how they were made to be enjoyed.

whole wheat chocolate chip gingerbread pancakes

The greek yogurt adds the ultimate creaminess and lightness to the pancakes and allows you to use less batter. Can I just say I love Stonyfield yogurt because of their commitment for healthy food, healthy people and a healthy planet? They use only certified organic ingredients, as their yogurt is made without toxic persistent pesticides, artificial hormones, antibiotics and GMOs. Plus, Stonyfield announced a sugar reduction earlier this year across all of its yogurt products, so there’s less sources of sneaky added sugars too.

This recipe made about 6-8 small to medium sized pancakes for me. If you like yours really large, you can probably expect to get between 4-6. The batter is on the thinner side, so take care when flipping these pancakes. They will cook quickly!

I hope you enjoy these as much as we did, and enjoy your family time with them!

Whole Wheat Chocolate Chip Gingerbread Pancakes

Whole Wheat Chocolate Chip Gingerbread Pancakes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
These whole wheat chocolate chip gingerbread pancakes are a quick, easy, and delicious breakfast option for the holiday season. Made with greek yogurt and whole wheat flour, they are extra fluffy and higher in protein, and can be topped with any of your favorite toppings!
Course: Breakfast
Cuisine: American, pancakes
Servings: 6 -8 pancakes
Author: Sarah @ Bucket List Tummy
Ingredients
  • ½ cup + 1 Tbsp whole wheat flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1/4 tsp allspice
  • 2 eggs
  • 2 Tbsp milk
  • 1 cup Stonyfield Greek yogurt
  • 2 tbsp molasses
  • ½ cup chocolate chips
  • Optional holiday toppings: 1-2 kiwis ½ cup pomegranate seeds
Instructions
  1. In a large bowl, whisk dry ingredients (flour, baking powder, salt and spices).
  2. In a separate bowl, mix dry ingredients (eggs, milk, yogurt and molasses). Add wet into dry ingredients and mix well. Gently fold in chocolate chips last.
  3. Melt butter (or oil) in skillet over medium high heat. Using ¼ cup measurements, spoon batter onto skillet. Cook for 2-3 minutes on each side, or until bubbles start to form. Flip and cook for 2-3 minutes on the other side.
  4. Plate and top with desired toppings.

Recipe Notes

They are a little on the watery side so use care when flipping. When you see bubbling at the top, they are ready to be flipped. They should be light, thin and tasty when you’re done!

 

Best of all, this recipe comes together so quickly, using ingredients you probably already have on hand. Greek yogurt is one of my favorite refrigerator staples and substitutes – we use it often in place of mayonnaise, oil, sour cream and even butter if we don’t have any. It’s so versatile.

To keep in the Christmas holiday spirit, I chose to top these pancakes with pomegranate seeds and kiwi, but you can really top them with anything. I bet chopped peppermint would be good too! We even made sure to make extra to freeze for the next few weeks.

whole wheat chocolate chip gingerbread pancakes #pancakes #christmasrecipes #gingerbreadpancakes

What is your Christmas morning go to breakfast?

 

As a Stonyfield Yogetter, I received coupons for Stonyfield Greek Yogurt. I was compensated for my time. All thoughts and opinions are my own. 

3 responses to “Whole Wheat Chocolate Chip Gingerbread Pancakes

  1. Yummmmm. We have a feast of christmas morning “wifesaver” (a strata casserole type dish with layered egg soaked bread, ham, and cheese…. its the best thing I eat all year) and croissants. But I’m hoping to make my family either some pancakes or waffles before I leave. These look sooooo fluffy!

    1. Wifesaver – I love it, that is genius! Strata casseroles are my favorite egg dish, so I can see why it’s your favorite thing all year. And croissants too? You are a lucky girl!

Leave a Reply

Your email address will not be published. Required fields are marked *