Rise and shine!
Breakfast is my favorite meal of the day and I love going all out on the weekends. And since I don’t own a waffle iron, pancakes are my very favorite way to celebrate Saturday mornings.
These pancakes are a great way to celebrate the season! Full of spice, they remind me of my very favorite dessert: old-fashioned gingerbread. I used whole-wheat flour in these to increase the fiber and staying power so you’ll stay full and happy all morning after a breakfast of these!
Personally, I love to top my pancakes with maple syrup and a fried egg over easy—it’s the way my mom always did it and taking a big bite of both pancake and egg at the same time never fails to make me feel nostalgic.
Whole Grain Gingerbread Pancakes
Make these gingerbread pancakes during the Christmas season or anytime for a breakfast that tastes like dessert with this recipe from Jenna Weber of Eat, Live, Run. See the full post at the Fresh Tastes blog.
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp salt
- ¼ tsp ground cloves
- 1/8 tsp nutmeg
- 2 tbsp brown sugar
- 2 tbsp melted butter
- 1 7-oz container Greek yogurt
- ½ cup milk
- 1 egg
- Whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg and brown sugar.
- In another bowl, combine the egg, melted butter, yogurt and milk. Combine the wet ingredients and the dry ingredients and mix until just combined. Batter will be thicker than other pancake batter.
- Cook batter on a greased skillet until golden on both sides. Serve with butter and maple syrup.
Yield: 2-3 servings
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.