High-Protein Holiday Breakfast That Keeps You Full

If you’re looking for a festive breakfast that tastes like the holidays and supports your fitness goals, these Protein Gingerbread Pancakes are about to be your new seasonal staple. Soft, fluffy, warmly spiced, and packed with 7 grams of protein per pancake, they make the perfect cozy morning treat—without the sugar crash.

Made with just a few simple ingredients—protein pancake mix, eggs, protein milk, and classic gingerbread spices—this recipe delivers holiday flavor and long-lasting satisfaction.

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Why You’ll Love These Protein Gingerbread Pancakes

1. High in Protein

Combining protein pancake mix ( with 14 grams of protein), eggs (12 grams of protein), and protein milk (13 grams of protein per cup) creates a breakfast that keeps you feeling full for hours—ideal for busy holiday mornings or post-workout fueling.

2. Warm Gingerbread Flavor

Cinnamon, ginger, molasses, and cloves bring that classic holiday aroma and taste you love!

3. Quick and Easy

You only need one bowl and a few minutes to whip these up. Perfect for weekday mornings or weekend brunch.

4. Festive and Cozy

These pancakes taste like Christmas morning—comforting, warm, and absolutely delicious. If you’re looking for more Gingerbread flavored recipes, be sure to check these recipes out:

• Lightened Up Gingerbread Cheesecake Dip 
• Skinny Gingerbread Muffins
• Gingerbread Cheesecake made with nonfat Greek yogurt
• Skinny Gingerbread Bundt Cake

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 Ingredients

• 2 cups Kodiak buttermilk pancake mix – packed with 14 grams of protein
• 1 tsp ground cinnamon
• ½  tsp ground ginger
• ¼ tsp ground cloves
• 2 Tbsp granulated white or brown sweetener – I use Lankanto Brown sweetener
• 2 large eggs
• 1 ½ cups Fairlife milk- packed with 13 grams of protein per cup or milk of your choice 
• 2 Tbsp molasses- I use grandmas molasses
• ½ tsp vanilla extract

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 How to Make Protein Gingerbread Pancakes

In a large bowl, whisk to combine the pancake mix, cinnamon, ginger, cloves and sweetener.

Add the eggs, milk, molasses, and vanilla.

Stir until just combined. Do not over stir, which can ruin the texture of the pancakes and cancel them to be rubbery.

Spray a griddle with non stick cooking spray and heat over medium heat until a drop of water sizzles when it hits the surface. 

Pour the pancake batter, ⅓ cup at a time on griddle and cook until golden brown on the bottom, and bubbles forming on top.

Flip, and cook until second side is golden brown. Repeat until all the batter is cooked.

Serve with sugar free maple syrup, or as desired!

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. To reheat: wrap pancakes in a damp paper towel and microwave for 30-45 seconds.

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Topping Ideas

• A drizzle of sugar-free syrup
• A dollop of vanilla Greek yogurt
• Crushed pecans or walnuts
• Banana slices or berries
• A dusting of powdered sugar for holiday flair

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 A Healthy Holiday Breakfast You Can Feel Good About

These Protein Gingerbread Pancakes deliver holiday comfort without sacrificing your nutrition goals. They’re energizing, festive, and perfect for chilly mornings when you want something warm and satisfying.

Make them once and they’ll become your go-to holiday breakfast year after year!

Makes 12 pancakes 

• 1 pancake for 2 WW points 
• 2 pancakes for 4WW points 
• 3 pancakes for 5 WW points

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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