Description
These Gingerbread Cinnamon Roll Pancakes are the ultimate winter breakfast mash-up—fluffy pancakes spiced like gingerbread cookies and swirled with gooey cinnamon sugar. They’re cozy, indulgent, and perfect for holiday mornings or snowy weekends.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups milk of choice (dairy or non-dairy)
- 1/2 cup Greek yogurt
- 2 eggs
- 1/3 cup molasses
- 1 tsp vanilla extract
- 2 tbsp salted butter, melted and slightly cooled
- Cinnamon Swirl Mixture:
- 4 tbsp salted butter, softened
- 1/4 cup granulated sugar
- 2 tsp cinnamon
- 1 tbsp gingerbread pancake batter (from above)
Instructions
1. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
2. In a large bowl, whisk together milk, Greek yogurt, eggs, molasses, vanilla, and melted butter until smooth.
3. Stir dry ingredients into wet ingredients just until combined. Let batter rest 10 minutes.
4. In a small bowl, mix softened butter, sugar, and cinnamon. Stir in 1 tbsp pancake batter to loosen. Transfer to a piping bag or plastic bag and snip the corner.
5. Heat a nonstick skillet or griddle over medium heat and grease with butter.
6. Pour 1/4 to 1/3 cup batter for each pancake onto the skillet.
7. Pipe a swirl of the cinnamon mixture on top of each pancake.
8. Cook for 3–4 minutes until bubbles form and edges look set, then flip and cook another 2–3 minutes.
9. Repeat with remaining batter and swirl mixture.
10. Serve warm with butter, powdered sugar, maple syrup, or cream cheese glaze.
Notes
Keep heat at medium to avoid burning the cinnamon swirl.
Batter can be made ahead and refrigerated overnight.
For dairy-free, use plant milk and dairy-free yogurt and butter.
Leftovers freeze well—just reheat in toaster or oven.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 10g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg