The Ultimate Holiday Breakfast Stack
Transform your holiday mornings with these irresistible cinnamon roll gingerbread pancakes. Combining the cozy spices of a gingerbread pancake recipe with the decadent cinnamon swirl pancakes you love, this recipe is guaranteed to become a seasonal favorite. Each bite is bursting with warm spices, rich cinnamon flavor, and a hint of sweetness—an absolute treat to kickstart your day.
Why You’ll Love This Cinnamon Roll Gingerbread Pancakes
Why settle for plain pancakes when you can enjoy these gingerbread cinnamon roll pancakes? They’re the perfect fusion of festive flavors and indulgent textures, and best of all, they pack in 32g of protein to keep you fueled and satisfied.
Making these pancakes is as easy as it gets. First, whip up a smooth gingerbread-spiced batter with all the holiday aromas you crave. The key to that velvety texture? Gently mixing your wet and dry ingredients—no need to over-mix. For the signature cinnamon swirl, combine your swirl ingredients with a touch of pancake batter to create a luscious, pourable mixture.
When it’s time to cook, pour a quarter cup of the gingerbread pancake batter onto your griddle, then swirl in that dreamy cinnamon mixture. Watch as the pancakes puff up with perfection, releasing hints of ginger and cinnamon into the air. Stack them high, add a pat of butter, drizzle with maple syrup, and finish with a dusting of powdered sugar.
These cinnamon roll gingerbread pancakes are more than just a breakfast—they’re a holiday experience. Whether you’re enjoying them solo or with your loved ones, they’ll make any morning feel magical. So grab your griddle and get flipping—because these pancakes are too good to wait for.
Macros Per Serving
417 Cal | 55g Carbs | 14g Fat | 32g Protein
Recipe Card
Cinnamon Roll Gingerbread Pancakes
Ingredients
Wet:
- 1 Large Brown Eggs (Vital Farms)
- 30 ml Plain Plant Protein Milk (Good Karma)
- 56 g Plain Nonfat Greek Yogurt (Siggi’s)
- 1 tsp Vanilla Paste (Nielsen Massey)
Dry:
- 45 g All Purpose Flour (King Arthur)
- 15 g Unflavored Whey Casein Blend (Naked Protein)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 8 g Zero Calorie Sweetener (H-E-B)
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- ½ tsp Ginger
Cinnamon Batter:
- 7 g Light Butter (Smart Balance)
- ½ tsp Cinnamon
- 8 g Zero Calorie Sweetener (H-E-B)
- 1 ½ tbsp Gingerbread Pancake Batter
Cooking:
- Olive Oil Spray
To Serve:
- 3 g Unsalted Butter (Vital Farms)
- 15 ml Sugar Free Syrup (Mrs Butterworths)
- Sprinkle of Powdered Sugar
Instructions
Wet:
- Add your wet ingredients to a mixing bowl and whisk until smooth.1 Large Brown Eggs, 30 ml (2 tbsp) Plain Plant Protein Milk, 56 g (0.25 cup) Plain Nonfat Greek Yogurt, 1 tsp Vanilla Paste
Dry:
- Then add your dry directly in and mix. You should have a velvety smooth batter.45 g (0.33 cups) All Purpose Flour, 15 g (3 tbsp) Unflavored Whey Casein Blend, 1 tsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt, 8 g (2 tsp) Zero Calorie Sweetener, 1/2 tsp Cinnamon, 1/4 tsp Nutmeg, 1/2 tsp Ginger
Cinnamon Batter:
- To a small bowl, add in your ingredients and mix. Again, it should be nice and smooth.7 g (0.5 tbsp) Light Butter, 1/2 tsp Cinnamon, 8 g (2 tsp) Zero Calorie Sweetener, 1 1/2 tbsp Gingerbread Pancake Batter
- Add to a piping or zip lock bag and snip a small hole.
Cooking:
- In a griddle pan, spray olive oil and heat on medium. Add 1/4th cup batter and spread into a circles. Add in a swirl of the cinnamon batter to each pancake.Olive Oil Spray
- Once the top starts to bubble, flip over and cook the other side. Repeat for all your pancakes.
To Serve:
- Serve with a slice of butter, syrup, powdered sugar. Cut a slice and enjoy!3 g (1 tsp) Unsalted Butter, 15 ml (1 tbsp) Sugar Free Syrup, Sprinkle of Powdered Sugar
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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