Blender Gingerbread Pancakes (Fluffy & Festive) Recipe
These Blender Gingerbread Pancakes are fluffy, packed with warm holiday spices, and easy to whip up for a festive December breakfast. Made with wholesome oats, molasses, and a touch of protein powder, they come together effortlessly in a blender and are topped with a silky vanilla yogurt glaze for the perfect holiday treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 large pancakes or 10-12 small pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pancake Mix
- 1 ¼ cup old-fashioned rolled oats (gluten-free)
- ¾ cup plain whole milk Greek yogurt
- ½ cup unsweetened vanilla almond milk
- 1 egg
- 2 teaspoons vanilla extract
- 3 tablespoons protein powder
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon powdered sugar
- 1 tablespoon molasses
- ¼ teaspoon salt
Glaze
- 1 cup powdered sugar
- 1 tablespoon vanilla Greek Yogurt
- 1 teaspoon unsweetened vanilla almond milk (or milk of choice)
- ½ teaspoon vanilla extract
Instructions
- Blend it up: Add all pancake mix ingredients into a high-speed blender. Blend on high for 30–45 seconds until the batter is smooth and pourable.
- Rest the batter: Let the batter sit undisturbed for 10–15 minutes to thicken slightly, which helps create fluffy pancakes and prevents dense centers.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or coconut oil. Pour about ¼ cup of the batter per pancake onto the skillet.
- Flip & finish: Cook until bubbles form on the surface and edges appear set, about 2–3 minutes. Flip the pancakes and cook for another 1–2 minutes until they are golden brown and cooked through.
- Make glaze: In a small bowl, whisk together powdered sugar, vanilla Greek yogurt, almond milk, and vanilla extract. Stir continuously until the glaze is smooth and glossy, about 30–40 seconds. If the glaze is too thick, add an additional teaspoon of milk.
- Serve: Drizzle the vanilla yogurt glaze over the warm pancakes. Optionally, top with maple syrup or chopped pecans to add extra flavor and texture.
Notes
- Use medium heat to cook as molasses can darken quickly.
- Resting the batter is important to avoid dense pancake centers.
- If pancake centers are gummy, reduce the heat or spread batter slightly thinner.
- Increase ginger or cinnamon for a stronger gingerbread flavor.
- Top with maple syrup, extra yogurt glaze, or chopped pecans for extra texture and taste.
