These cottage cheese Gingerbread Pancakes are fluffy, warmly spiced, and full of cozy gingerbread flavor. Made with cottage cheese for extra protein and a tender texture, they’re an easy breakfast that feels special enough for a Christmas breakfast or holiday morning but simple enough to make any time you’re craving something cozy.
Why You’ll LOVE these Pancakes
These gingerbread pancakes are everything we want in a cozy breakfast this holiday seaon: fluffy, lightly sweet, warmly spiced, and easy to make. Cottage cheese adds protein and helps create soft and tender texture without making them heavy.
The gingerbread flavor comes from everyday pantry spices like cinnamon, ginger, and nutmeg. Add a little molasses for that classic deep gingerbread flavor, and you have a breakfast that tastes like the holidays in pancake form.
They’re delicious with maple syrup, but there are plenty of ways to dress them up with yogurt, whipped cream, fresh fruits, or a sprinkle of cinnamon.
Cottage Cheese Does It All!
- Cottage cheese is a great addition to pancake batter because it adds protein and moisture while helping create a tender texture. For the smoothest batter, blend the cottage cheese with the wet ingredients before combining it with the dry ingredients. This gives you all the benefits of cottage cheese without large curds throughout your pancakes.
Recipe Ingredients
- Cottage Cheese – Makes for the richest, tender pancakes.
- Eggs – We’ll use two.
- Rolled Oats – Use certified gluten-free oats to make them gluten free!
- Milk – I used whole milk, but unsweetened almond milk, cashew milk, and oat milk are also options.
- Regular Molasses (not blackstrapped) – creates the deep, sweet gingerbread flavor.
- Spices – Ground cinnamon, ground ginger and all spice.
- Butter – For the griddle!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Adjust the sweetness: Molasses is more deep than sweet, so if it tastes a little flat, add a tablespoon of maple syrup or brown sugar if you prefer sweeter pancakes.
- Add more gingerbread spice: For a stronger gingerbread flavor, add a pinch of ground cloves.
- Use Greek yogurt: If you don’t have cottage cheese, plain Greek yogurt can be used, although the texture and protein content will be slightly different.
- Add mix-ins: Stir in finely chopped pecans, walnuts, or other nuts for an extra-special breakfast.
- Add nut butter: Drizzle your favorite nut butter over the finished pancakes for extra richness.
How to Make This Recipe
1. In a high speed blender, pour in the ingredients as listed (cottage cheese first, eggs, oats, milk, etc).
2. Blend on medium until batter is combined (30-60 seconds). If needed, use a rubber spatula to push down the edges of the batter if not everything is combined. Do not overblend. Let the batter sit for 5 minutes before using.
3. Before making the pancakes, make the sautéed apples. Heat a skillet to medium heat. Add the diced apples, butter and ground cinnamon. Sauté and stir for 5-8 minutes until apples are fork tender and coated in cinnamon butter.
4. Heat a non-stick griddle to medium heat (350°F). Lightly coat with cooking spray or place a tablespoon of butter on the griddle and allow it to slowly melt (if it starts to splatter, the heat is too high!).
5. Use a ¼ cup measuring cup to scoop the batter onto the warm, greased griddle. You may need to use the bottom of the measuring cup to gently spread the batter if it is too thick.
6. Cook until bubbles begin to form on the surface and the edges are golden brown, then use a silicone spatula to flip. Cook for another 1-2 minutes, or until the middle is cooked through.
7. Work in batches to not over crowd the pan and keep the cooked ones covered with tinfoil to keep warm.
PRO TIPS
- Don’t over mix the batter! And let it sit for 5 minutes. This ensures you get fluffy pancakes
- Keep the heat of your pan around medium-low so the molasses doesn’t cause the pancakes to brown too quickly before the centers are cooked.
Recipe FAQs
Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To freeze them, place cooled pancakes in a freezer-safe bag or container with parchment paper between the layers. Freeze for up to 3 months. Reheat refrigerated or frozen pancakes in the microwave, toaster, or a skillet until warmed through.
Not really! Blending the cottage cheese with the eggs and other wet ingredients creates a smooth batter and helps keep the cottage cheese flavor subtle. The warm gingerbread spices and molasses are the main flavors you’ll notice.
Make sure your baking powder is fresh and avoid overmixing the batter. Cooking the pancakes over medium-low to medium heat also helps them rise and cook evenly without becoming too dark on the outside.
Serving suggestions
- Serve these pancakes with a drizzle of warm maple syrup and a sprinkle of cinnamon for a simple, classic breakfast.
- For a festive holiday breakfast, top them with whipped cream, chopped pecans, and a dusting of powdered sugar.
- For an extra boost of protein, serve with a spoonful of Greek yogurt or additional cottage cheese on the side.
More Recipes You’ll Love
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Gingerbread Pancakes
Equipment
- blender
- measuring cups / spoons
- Griddle
- spatula
Ingredients
- 1 cup cottage cheese, 4%
- 2 eggs
- 1 cup rolled oats
- ¼ cup milk, I used whole
- 2 tbsp regular molasses, not blackstrapped
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- ½ teaspoon all spice, *this is key for true gingerbread flavoring
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tbsp butter, for grilling
Sautéed Apples
- 3 small apples, diced (something firm: pink lady, sugar gold, granny smith, etc)
- 2 tbsp butter
- 1 teaspoon ground cinnamon
Instructions
- In a high speed blender, pour in the ingredients as listed (cottage cheese first, eggs, oats, milk, etc).
- Blend on medium until batter is combined (30-60 seconds). If needed, use a rubber spatula to push down the edges of the batter if not everything is combined. Do not overblend. Let the batter sit for 5 minutes before using.
- Before making the pancakes, make the sauteed apples. Heat a skillet to medium heat. Add the diced apples, butter and ground cinnamon. Saute and stir for 5-8 minutes until apples are fork tender and coated in cinnamon butter.
- Heat a non-stick griddle to medium heat (350°F). Lightly coat with cooking spray or place a tablespoon of butter on the griddle and allow it to slowly melt (if it starts to splatter, the heat is too high!).
- Use a ¼ cup measuring cup to scoop the batter onto the warm, greased griddle. You may need to use the bottom of the measuring cup to gently spread the batter if it is too thick.
- Cook until bubbles begin to form on the surface and the edges are golden brown, then use a silicone spatula to flip. Cook for another 1-2 minutes, or until the middle is cooked through.
- Work in batches to not over crowd the pan and keep the cooked ones covered with tinfoil to keep warm.
Nutrition
Video
Notes
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