Season's Eatings: Whole Wheat Gingerbread Pancakes

I've been making these for the past 3-4 years as our breakfast on Christmas morning. Top them with butter and maple syrup or, if you're like me and find them sweet enough without the syrup, just top them with some fresh berries. The composition of these, with the whole wheat flour and Greek yogurt, give these cakes more "staying power" than traditional pancake mix cakes, not to mention an uptick in overall nutrient value. Enjoy these pancakes on Christmas day or whenever the mood strikes you for pancakes that are deliciously different! 


  • 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 coconut sugar
  • 2 tbsp melted butter
  • 1 7-oz container Greek yogurt
  • ½ cup milk
  • 1 egg


  1. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg and coconut sugar.
  2. 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.
  3. Cook batter on a greased skillet until golden on both sides.
  4. ENJOY!