Start your morning with a cozy twist: Gin Gingerbread Protein Pancakes blend warm gingerbread spices with a hint of gin and a protein boost for a satisfying, flavorful breakfast. The pancakes smell of ginger and cinnamon, taste warmly spiced with a touch of maple sweetness, and cook up fluffy with a slightly hearty whole-wheat crumb. If you enjoy gingerbread flavors in small bites too, check out these elegant spiced gingerbread truffles for a festive treat.
Recipe Information
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Servings: 2 (about 6 pancakes)
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 340 kcal
- Protein: 18 g
- Carbohydrates: 50 g
- Fat: 4 g
- Fiber: 7 g
- Sugar: 9 g
- Sodium: 540 mg
Why Make This Gin Gingerbread Protein Pancakes
These pancakes bring gingerbread cheer to breakfast without long prep. The warm spices (ginger, cinnamon, nutmeg) create a comforting aroma. Adding a scoop of protein powder makes the stack more filling and keeps you satisfied longer. A splash of gin adds a bright, botanical note that lifts the sweetness and spices—optional for non-alcoholic households. They are quick to mix, cook in minutes, and work well for a weekend brunch or a special weekday breakfast.
How to Make Gin Gingerbread Protein Pancakes
This recipe is straightforward: mix dry ingredients, whisk wet ingredients, combine gently, and cook on a hot griddle. Resting the batter briefly helps the whole wheat hydrate, giving a lighter texture. Use a nonstick skillet or a lightly oiled griddle to get even browning.
Ingredients:
- 1 cup whole wheat flour
- 1 scoop protein powder (vanilla or gingerbread flavor)
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 tablespoons gin
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Cooking spray or oil for the pan
Directions:
Step 1: Preparation
In a large mixing bowl, combine the whole wheat flour, protein powder, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt. Whisk the dry mix so the spices are evenly distributed and there are no lumps.
Step 2: Mixing
In another bowl, whisk together the almond milk, gin, maple syrup, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix—small lumps are fine. Let the batter rest for 5 minutes so the whole wheat absorbs some liquid.
Step 3: Cooking
Preheat a skillet or griddle over medium heat and lightly grease it with cooking spray or a little oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes, then flip and cook until golden brown on the other side, about 1–2 minutes more.
Step 4: Finishing
Stack the pancakes on a plate and serve warm. Add your favorite toppings like extra maple syrup, Greek yogurt, sliced banana, toasted pecans, or a dusting of cinnamon. If you like a boozy touch, drizzle a tiny extra splash of gin over the stack just before serving (optional).
How to Serve Gin Gingerbread Protein Pancakes
Serve these pancakes warm for breakfast or brunch. Top ideas:
- Maple syrup and butter for a classic finish.
- Greek yogurt and toasted walnuts for extra protein and crunch.
- Sliced pear or apple with a sprinkle of cinnamon for a fresh contrast.
- Dollop of whipped coconut cream and a few crystallized ginger pieces for a dessert-style plate.
They work well for cozy holiday mornings or a weekend treat with friends.
How to Store Gin Gingerbread Protein Pancakes
- Refrigerator: Cool completely, stack with parchment between layers, store in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.
- Freezer: Freeze cooled pancakes in a single layer on a sheet tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or oven until hot.
- Reheating tip: Warm in a 350°F (175°C) oven for 5–8 minutes or toast on low to restore crisp edges.
Expert Tips for Perfect Gin Gingerbread Protein Pancakes
- Measure flour by spooning it into the cup and leveling—don’t pack it down to avoid dense batter.
- If batter seems too thick, add 1–2 tablespoons more almond milk; if too thin, add a tablespoon of flour.
- Let batter rest 5 minutes to hydrate the whole wheat flour—this lightens texture.
- Use a nonstick pan and medium heat to get even browning without burning.
- For no alcohol, replace gin with an equal amount of almond milk plus 1/4 teaspoon almond extract for a similar botanical note.
- If your protein powder is sweetened, reduce maple syrup slightly to taste.
Delicious Variations
- Banana Gingerbread: Mash half a ripe banana into the wet ingredients for sweetness and moisture.
- Pumpkin Spice: Add 1/4 cup pumpkin puree and a pinch more cinnamon; reduce almond milk slightly.
- Chocolate Gingerbread: Stir in 1 tablespoon cocoa powder and top with dark chocolate shavings.
- Vegan: Use a plant-based vanilla protein, replace gin with additional almond milk and almond extract if needed.
- Higher-Protein: Use Greek yogurt as part of the wet mix (reduce almond milk) and choose a high-protein powder.
Frequently Asked Questions
Q: Can I omit the gin?
A: Yes. Replace the gin with an equal amount of almond milk and add 1/4 teaspoon almond or orange extract if you want a similar flavor lift. The pancakes will still be tasty without alcohol.
Q: Which protein powder works best?
A: Vanilla or gingerbread-flavored whey or plant-based protein powders work well. Vanilla keeps the flavor balanced; gingerbread flavor intensifies the spice profile. Adjust maple syrup to taste if using a sweetened powder.
Q: Why are my pancakes dense?
A: Dense pancakes usually mean overmixing or too much flour. Stir until just combined and rest the batter. Also check your flour measurement—spoon and level instead of scooping directly from the bag.
Q: Can I make the batter ahead of time?
A: You can mix the dry ingredients ahead and store them. Combine wet and dry just before cooking for best texture. Mixed batter can sit covered in the refrigerator for up to 24 hours, but may thicken—add a splash of almond milk before cooking.
Q: How do I prevent pancakes from sticking?
A: Use a well-heated, lightly oiled nonstick pan. Test one small pancake first to set the right heat. Use a thin metal spatula to flip when bubbles form and edges look set.
Q: Are these pancakes kid-friendly?
A: If you prefer no alcohol, replace gin as suggested. The warm spice and gentle sweetness usually appeal to kids. Serve with fruit and yogurt for a balanced plate.
Q: Can I make these gluten-free?
A: Substitute a certified gluten-free flour blend and ensure your protein powder is gluten-free. Texture will vary; you may need to add a binder like 1/2 teaspoon xanthan gum if your flour blend lacks structure.
Conclusion
These Gin Gingerbread Protein Pancakes are a fast, flavorful way to enjoy gingerbread spices at breakfast with a protein boost and a subtle gin note. They smell warm, taste comforting, and hold up well to many toppings and variations—perfect for holiday mornings or any time you want a cozy stack. For more gingerbread-inspired breakfast ideas and a similar protein-packed spin, see this Gingerbread Protein Pancakes | Brunch Just Got Festive.
Print
Gin Gingerbread Protein Pancakes
- Total Time: 20 minutes
- Yield: 2 servings (about 6 pancakes) 1x
- Diet: High Protein, Vegetarian
Description
Start your morning with a cozy twist: Gin Gingerbread Protein Pancakes blend warm gingerbread spices with a hint of gin and a protein boost for a satisfying, flavorful breakfast.
Ingredients
- 1 cup whole wheat flour
- 1 scoop protein powder (vanilla or gingerbread flavor)
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 tablespoons gin
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Cooking spray or oil for the pan
Instructions
- In a large mixing bowl, combine the whole wheat flour, protein powder, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt. Whisk until evenly mixed.
- In another bowl, whisk together the almond milk, gin, maple syrup, and vanilla extract until smooth. Pour into the dry ingredients and stir until just combined.
- Let the batter rest for 5 minutes.
- Preheat a skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form and edges look set, about 2–3 minutes, then flip and cook until golden brown, about 1–2 minutes more.
- Stack the pancakes and serve warm with desired toppings.
Notes
For a non-alcoholic version, replace gin with almond milk and add almond extract.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 9g
- Sodium: 540mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg
