Blender Gingerbread Pancakes (Fluffy & Festive)
Published Dec 04, 2025
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If you’re craving gingerbread pancakes that are fluffy, full of warm spices, and easy enough for a busy December morning, this blender version delivers all the cozy holiday magic without any extra work! You get bold molasses flavor, a silky yogurt glaze, and a stack that tastes like Christmas morning breakfast.
Why You’ll Love These Pancakes
Y’all know I love simple breakfasts that feel special without taking over your morning. These fluffy gingerbread pancakes get their lift from oats, Greek yogurt, and baking powder, so they cook up soft and tender while keeping you full longer than traditional buttermilk pancakes.
The batter comes together right in the blender, which means almost no cleanup and a smooth spiced pancake batter every time. If you rely on easy favorites like my high protein breakfast bowls or lemon blueberry baked protein oats, this recipe fits the same real-life rhythm. It’s an easy holiday brunch idea that brings a festive touch to any cozy winter breakfast!
Ingredients You’ll Need
For the Pancakes
- Old-fashioned rolled oats: Blend into a smooth batter that gives these pancakes their fluffy, hearty texture. Use certified gluten-free oats if needed.
- Chobani whole milk Greek yogurt: Adds creaminess and helps keep the pancakes tender and satisfying. Use a thick dairy-free Greek-style yogurt for a dairy-free option.
- Unsweetened vanilla almond milk: Creates a pourable batter with a light hint of vanilla. Any dairy-free milk works here, including oat, soy, or cashew milk.
- Egg: Helps bind the batter and provides lift.
- Vanilla extract: Balances the spices and enhances the gingerbread flavor.
- Protein powder: Adds extra staying power without changing the flavor.
- Baking powder + baking soda: Work together to help the pancakes rise.
- Powdered sugar: Lightly sweetens the batter.
- Molasses: Brings the deep, classic gingerbread flavor.
- Salt: Brings all the flavors together.
For the Glaze
- Powdered sugar: Creates the base of the glaze and gives it a smooth, sweet finish.
- Chobani vanilla Greek yogurt: Adds creaminess and thickness while giving the glaze a subtle vanilla flavor. Use a dairy-free vanilla yogurt if needed.
- Unsweetened vanilla almond milk: Thins the glaze to a drizzleable consistency. Any dairy-free milk works here, including oat, soy, or cashew milk
- Vanilla extract: Boosts the warm, sweet flavor and ties the glaze to the gingerbread spices.
How to Make Gingerbread Pancakes
Step 1: Blend the batter. Add oats, yogurt, almond milk, egg, vanilla, protein powder, baking powder, baking soda, powdered sugar, molasses, and salt to a high-speed blender. Blend until smooth and pourable.
Step 2: Let the batter rest. Let the batter sit for 10-15 minutes so the oats hydrate and thicken.
Step 3: Cook the pancakes. Heat a nonstick skillet or griddle over medium and lightly grease. Pour ¼ cup of batter per pancake. Cook until bubbles form.
Step 4: Flip and finish. Flip and cook for another 1-2 minutes. Keep heat at medium to avoid over-browning.
Step 5: Make the glaze. Whisk powdered sugar, Chobani vanilla Greek yogurt, almond milk, and vanilla until smooth. Drizzle over warm gingerbread pancakes along with maple syrup, if desired, and enjoy!
Mac’s Pro Tip
Tips for Perfect Gingerbread Pancakes
- Watch the heat. Molasses darkens fast, so medium heat works best.
- Don’t skip the rest time. This prevents dense pancake centers.
- If your centers turn out gummy, lower the heat or spread the batter slightly.
- Want stronger gingerbread flavor? Add a pinch more ginger or cinnamon.
- Top with maple syrup, extra yogurt glaze, or a sprinkle of chopped pecans for a little crunch.
These pair beautifully with a big breakfast spread featuring my sausage and egg breakfast pizza or cinnamon roll casserole!
Make-Ahead, Freezer & Storage
- Store in an airtight container and keep in the fridge for up to 3 days.
- Lay the oats flat in a freezer-safe bag or container, freeze until solid, then transfer to a freezer bag. They keep well for 2 months.
- To reheat, pop them in the toaster or warm in a low oven until heated through.
- The batter can sit for 24 hours in the fridge. Stir and add a splash of milk if it thickens and use when you’re ready!
- Oats naturally soak up moisture as they sit, so the texture stays soft and cozy even after reheating.
Recipe FAQs
Resting the batter allows the oats to hydrate and the leavening to activate. Skipping this step is the biggest cause of dense pancakes.
The heat is likely too high, causing the outside to brown before the inside cooks. Lower the heat and spread the batter slightly for even cooking.
Molasses and warm spices darken faster than regular batter. Medium heat keeps them golden instead of scorched.
These blender gingerbread pancakes bring the cozy Christmas morning breakfast feeling to any day of the week. You’ll get a fluffy, festive batch every time!
More Cozy Breakfast Favorites
Breakfast & Brunch
Pumpkin Pie Overnight Oats (Easy Fall Breakfast)
Breakfast & Brunch
Easy Cinnamon Roll Breakfast Casserole
If you love this gingerbread pancake recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Blender Gingerbread Pancakes (Fluffy & Festive)
Ingredients
Pancake Mix
- 1 ¼ cup old-fashioned rolled oats gluten-free
- ¾ cup whole milk Greek Yogurt plain
- ½ cup unsweetened vanilla almond milk
- 1 egg
- 2 teaspoons vanilla extract
- 3 tbsp protein powder
- 2 ½ teaspoons baking powder
- ½ tsp baking soda
- 1 tbsp powdered sugar
- 1 tbsp molasses
- ¼ teaspoon salt
Glaze
- 1 cup powdered sugar
- 1 tbsp vanilla Greek Yogurt
- 1 tsp unsweetened vanilla almond milk or milk of choice
- ½ tsp vanilla extract
Instructions
- Blend it up: Add all ingredients to a high-speed blender. Blend on high until the batter is smooth and pourable, about 30–45 seconds.
- Rest the batter: Let the batter sit for about 10-15 minutes to thicken slightly.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or coconut oil. Pour about ¼ cup of batter per pancake.
- Flip & finish: Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.
- Make Glaze: In a small bowl, whisk together the powdered sugar,vanilla Greek Yogurt, milk, and vanilla extract. Stir continuously until the sugar fully dissolves and the glaze becomes smooth and glossy, this may take about 30–40 seconds. If still too thick add another 1 tsp milk. Drizzle over warm pancakes a along with maple syrup if desired.
Notes
- Watch the heat. Molasses darkens fast, so medium heat works best.
- Don’t skip the rest time. This prevents dense pancake centers.
- If your centers turn out gummy, lower the heat or spread the batter slightly.
- Want stronger gingerbread flavor? Add a pinch more ginger or cinnamon.
- Top with maple syrup, extra yogurt glaze, or a sprinkle of chopped pecans for a little crunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
