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stack of gingerbread pancakes topped with diced cinnamon apple pieces and fork stabbed into a bite.
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5 from 2 votes

Gingerbread Pancakes

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.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast, brunch
Servings: 4
Calories: 370kcal
Author: Courtney Paige

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.
    gingerbread pancake batter in blender.
  • 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.
    diced cinnamon apples in large skillet.
  • 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.

Video

Notes

Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 4 days. 
Keep apples in a separate container!

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 40g | Protein: 14g | Fat: 18g | Fiber: 6g