Blender Gingerbread Pancakes

Yum! These are our all time favorite pancakes, especially for the holidays! Our tradition is gingerbread pancakes on Thanksgiving morning. These are simply delicious! Soaking steps are including for breaking down the phytates in the grain (read more here), but it can be enjoyed just as well without soaking and just proceeding through the recipe. These are wonderfully light and flavorful! Using whole grains blended in the blender will produce a lighter texture over using flour, but both options are provided for you. These freeze very well and work great for a toddler snack!

1 1/2 cups buttermilk, kefir, yogurt or alternative acid medium
2 Tbsp coconut oil or olive oil
1 tsp vanilla extract
1 1/2 cups raw whole grain (1 cup kamut & 1/2 cup oats is our favorite!) or approximately 2 1/4 cup flour
(you can also use brown rice and/or millet for a gluten free alternative- the possibilities are endless!)

1. Combine the above ingredients in your blender and blend for 3 minutes if using whole grain, or 1 minute if using flour. If you are using flour, you may just want to combine with a mixer. Cover and allow to sit for 12-24 hours.

2. In the morning, add the following ingredients and blend for 1 minute.

1 egg, optional or additional liquid (just enough till it begins to swirl in a vortex)
3 1/2 Tbsp sorghum syrup or molasses
2 tsp ground ginger

1 tsp ground cinnamon
1/4 tsp ground cloves

3. Finally, very briefly blend in the leavening ingredients below.

2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt

If desired, you can add 1-2 Tbsp ground flaxseed to boast nutrition and fiber in step 2.

Prepare the pancakes on a warmed, lightly greased griddle. This recipe makes approximately 15 pancakes.

For a version of soaked pumpkin pancakes that sounds delightful, visit here. For our traditional whole grain pancake/waffle recipe, visit here.

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of three, homemaker, and writer. She is the editor of Passionate Homemaking since its beginning five years ago. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

23 Responses to Blender Gingerbread Pancakes

  1. patti May 12, 2012 at 6:54 am #

    Lindsay, do you know why all the blender pancake recipes say to add the flax in step 2 just before preparing them? Why couldn’t you just grind the flax with the whole grains in step one and let them be in the overnight soaking process??

    • Lindsay May 13, 2012 at 6:20 am #

      I’m not really sure as to the reasons. I just followed the method that Sue Gregg uses in her recipes and transferred it to my own experimenting in this recipe.

  2. Chelsea December 23, 2011 at 1:41 pm #

    Is there a suggestion on using this reciipe with a stand mixer? My blender just quit and I plan to use only flour. Thank you!

    • Lindsay December 23, 2011 at 3:05 pm #

      Yes, certainly. You can use the 2 1/4 cups of flour as recommended in the recipe. Just make sure to melt the coconut oil for best results or use olive oil.

  3. Meggan May 30, 2011 at 5:20 am #

    Hello! I made these last night/this morning and they were really really sour and almost yeasty tasting (which I thought was strange since there isn’t any yeast in them. Any ideas? I soaked with yogurt and used wheat berries and millet.

  4. Sherri August 6, 2010 at 3:21 pm #

    Hi Lindsey,

    Don’t know if you want to post this or not….but I can’t get the print friendly button to make a nice copy to print out…comes out with all the comments on it, on this recipe of Blender Gingerbread Pancakes. Your other recipes come out great with this print option. Is there anything you can do? I’ve tried cut&paste, but it won’t let me do that.

    Thanks for all the work on your website making it friendly and easy to read!
    Sherri

  5. April June 14, 2010 at 5:34 pm #

    I always make my pancakes in my blender and love it. The sweet thing about the Blendtec Total blender is it has a pre-set “batters” button that mixes it at the right speed. Love it!

    I have used a slow-rise pancake recipe with yeast that I blend up the night before and all I have to do the next morning it add some extra milk and cook them. I think I’ll add these spices to it next time.

    Thanks for the ‘holiday’ spice idea.

  6. Muriel Truax May 8, 2010 at 8:42 am #

    I love these. I am a fan of ginger- ginger rice, ginger chicken, ginger bread… you get the picture.
    Thanks so Much Lindsay!!

  7. Erin Wilson November 28, 2009 at 4:28 pm #

    WOW! These were fabulous! I have now started to print off many of your recipes, covering them with plastic sleeves, and put them in a notebook! Thank you for blessing our family with your wonderful recipes!

  8. Leah Mick November 11, 2009 at 9:40 pm #

    mmm… sounds great! I had a great pumpkin pancake recipe…but can’t find it..I’m SO making these! I just bought some pumpkin pancake mix from Trader Joe’s and made it per instructions and baked it at 400 degrees in a 8×8 pan until brown and it was so good. Light and fluffy…I think I’m going to try that with these!

  9. ~M August 17, 2009 at 1:06 pm #

    What do you recommend greasing your griddle with for pancakes? Thanks!

    • Lindsay August 17, 2009 at 3:21 pm #

      Coconut oil all the way! It is delicious!

  10. Becky March 28, 2009 at 11:25 am #

    My husband and I tried these a couple weeks ago and they were very yummy. I bought some wheat berries about 6 months ago in hopes of getting a grain mill soon after, but have yet to get one. I hated that they were just sitting in my freezer, so I loved being able to use them on this recipe and still have the wonderful benefits of soaking! Thanks, Lindsey!

  11. Megan January 31, 2009 at 12:04 pm #

    I made these this morning and loved them!!! I served with maple syrup, but will probably make some sweet cream topping next time (homemade cream cheese and raw honey.) Great recipe – even hubby was impressed!!

  12. Angie January 13, 2009 at 7:08 am #

    Made these this morning…They were ABSOLUTELY delicious! Awesome texture and flavor. Thanks again, Lindsay!

  13. lamen324 December 26, 2008 at 6:43 am #

    I made these with oat groats and goat’s milk kefir so that my son could eat them too. They tasted great, and you would never know they were gluten-free. We enjoyed these on Christmas morning.

  14. Totallyscrappy November 30, 2008 at 12:55 am #

    I know they must smell heavenly!

  15. abbie November 26, 2008 at 8:26 pm #

    I’ve never even heard of gingerbread pancakes. What a great idea!! I’ll have to try them.

  16. Linds November 26, 2008 at 10:40 am #

    These look great! I’m going to have to try these this weekend! Thanks!

    We’ve been doing millet and lentils in our pancakes recipe (we need gluten free) surprisingly we really enjoy the combination!

  17. Robin @ Heart of Wisdom November 26, 2008 at 8:48 am #

    Thanks for the recipe. I love ginger and never thought of it for pancakes.

  18. ~M November 25, 2008 at 11:31 pm #

    I make gingerbread pancakes too, using coconut flour and Pamela’s gluten-free pancake and baking mix! They are so delicious!

  19. DeAnna November 25, 2008 at 12:30 pm #

    I was looking for a healthier variation of gingerbread pancakes. I want to make them on the first of December to kick off the holiday month, I’ll have to try your recipe!

  20. M.I.A in Minnesota November 25, 2008 at 11:49 am #

    Sounds great! Thanks for sharing it with us!