These gingerbread pumpkin pancakes have a mellow gingerbread flavor combined with seasonal pumpkin to make them a delicious breakfast.
I’m not a huge holiday person.
Last year we didn’t have a tree until the day before Christmas Eve when my mom threatened to not come for Christmas Eve dinner if I didn’t put one up.
We ended up putting together a 4 foot fake Martha Stewart one from Kmart I’ve had for years as a compromise.
I like looking at other people’s decorations and pretty lights and I’ll listen to the Christmas music on every.single.radio.station for the next 4 weeks but when it comes to my own house, you’re not going to find Christmas thrown up all over the place.
If you saw the amount of boxes filled with Christmas stuff we have in the attic you’d probably think I’m really a 60 year old woman in disguise who has been collecting items since moving out on her own.
But no, I just have a mother obsessed with Home Goods who tries to get me in the holiday spirit by wiping the store clean of random Santa’s, angels and Christmas ornaments.
The truth is I’m just lazy.
Spending an entire day lugging boxes from the attic, down two flights of stairs, a couple of hours decorating, putting boxes away, buying a tree, stringing lights, decorating the tree, watering the tree, disposing of the tree, putting decorations away, lugging boxes down the stairs again….you get the idea.
It’s a lot of work and it just doesn’t seem worth the effort!
If someone wants to do it for me, I’d happily enjoy it every day but honestly, I’d rather spend that time doing other things.
Like creating holiday flavored food.
Especially gingerbread pumpkin pancakes!
Less effort and you get to eat the fruits of your labor!
Now that we’ve officially transitioned from Thanksgiving to Christmas, I decided to breakout the gingerbread for pancake Sunday and deviate a little from my go to pancake recipe – perfect protein pancakes.
I’ll never choose a gingerbread cookie when given the choice (unless it’s these chocolate chunk molasses gingerbread cookies or these gingerbread collagen cookies) but in pancake form I actually liked the flavor.
And if you are a gingerbread fan, you’ll probably love these.
So why the pumpkin part?
Simple. Because I still have a stockpile of Libby’s in the pantry and felt like it.
You really can’t taste the pumpkin much but it helped mellow the gingerbread flavor a little which made them not too “gingery” and perfect for my taste.
Banana does the same thing in this gingerbread banana bread. I’ve found I enjoy gingerbread spices much more when they’re tamed by another ingredient.
If gingerbread isn’t your thing, here are previous pancake Sunday creations you may want to check out:
- Oatmeal pumpkin pancakes
- Apple spice pancakes
- Cinnamon pear pancakes
- Cranberry almond whole wheat pancakes
- Persimmon almond pancakes
- Pomegranate chocolate chip pancakes
So many pancakes, not enough weekend days!
Gingerbread Pumpkin Pancakes
- 1 1/2 cups whole wheat pancake mix, or same amount of whole wheat flour + 1/2 teaspoon baking powder
- 1/8 cup sugar in the raw
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon melted butter
- 1/3 cup pumpkin
- 1/8 cup plain greek yogurt
- 1 1/2 tablespoons blackstrap molasses
- 1 egg
- 3/4 cup milk, I used 1%
- Combine dry ingredients in a medium bowl and mix.
- Add wet ingredients and whisk together.
- Heat a pancake griddle or skillet over medium heat. Grease with butter or cooking spray and pour pancake batter onto pan.
- Cook 1-2 minutes per side until fully cooked through.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.