Gingerbread Pear Blender Pancakes. Oh yeah baby. These whole wheat gingerbread pancakes are SUCH a treat, and the best part? They are whipped up in a blender in under 1 minute and taste absolutely delicious. There’s about a 95% chance Santa’s getting pancakes instead of cookies this year!
We are just starting to get into the holiday spirit over here and what better way to start off this time of year than with a festive pancake recipe. These pancakes are ridiculously simple: the blender does all the heavy lifting for you! Thats right, one dish to clean (ok maybe two if you count your pan). Just add Bing Crosby and a drizzle of maple syrup. Here is my Christmas playlist to get you started!
How to Make Blender Pancakes
Our Vitamix Ascent 3500 (my favourite Vitamix model) made quick work of these. If you’re looking for a VERY special gift this year for the foodie on your list this is it! We use ours pretty much every single day and consider it one of the best investments you can make for your kitchen.
The pear in this recipe adds some extra fibre and flavour, and the whole wheat flour (you can use spelt instead if you want) makes them even healthier. You will want to be sure to cook these at a bit of a lower temperature vs other pancakes as the molasses makes them subject to burning quicker than other pancake recipes.
If you don’t have gingerbread spice in the house use this recipe to make your own: you can adjust the quantities by cutting it in half if you don’t need as much!
Pancake Recipes with a Twist
True fact: we have a little bit of a pancake obsession in our house. If you’re looking for some fun other recipes to try with the kids (big or small!) I’d recommend trying these Banana Bread Pancakes, The Best Fluffy Vegan Pancakes, my classic Angel Cakes or these Apple Ring Pancakes!
Happy weekend!
xo
Tori
Gingerbread Pear Blender Pancakes
Gingerbread Pear Blender Pancakes
With the click of a button (or turn of a dial) on your blender you have yourself delicious, holiday, festive gingerbread pancakes.
Ingredients
- 1 ¾ cups whole wheat flour (or spelt flour)
- ¼ cup coconut sugar (or granulated sugar)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons gingerbread spice
- 1 cup buttermilk*
- 2 tablespoons melted butter (or vegan butter)
- ¼ cup fancy molasses
- 1 ripe Bartlett pear (cored, skin left on)
- 1 egg
Instructions
-
Add all ingredients to your blender (we used a Vitamix) and starting at Variable 1 (if using a Vitamix), slowly increase the speed to Variable 10. Blend for 30 seconds. Scrape the sides with a rubber spatula and blend for another 10 seconds.
-
Heat a medium pan over medium-low heat and add a drizzle of oil. Add in one scoop of pancake batter (approximately 1/3-½ cup) and cook until the bottom is golden brown, 2-3 minutes. Flip and cook until the other side is golden brown as well, approximately 2-3 minutes.
-
Repeat with the remaining batter! Serve with maple syrup if desired.
Recipe Notes
*to make it dairy free use substitute a plant-based milk mixed with 2 teaspoons white vinegar and left to sit for 5 minutes
If you liked these Gingerbread Pear Blender Pancakes let us know in the comments below!
The original Instagram post for this recipe was sponsored by Vitamix.
I had to whip these up this morning. We live next to a pear orchard in Lake Country and have an abundance of pears. We are obsessed with all your pancake recipes, so I knew this one had to be good. It turned out perfectly. So delicious and different from the others. You are truly the pancake queen. 🙂
Would you be able to make waffles with this recipe?
Hi Paula, you may but I haven’t tried! Please let me know if you do!
I just made them into waffles this morning and they turned out perfectly. The only change to the recipe I made was I used a cup of whole wheat flour and 3/4 light buckwheat flour.
These were amazing! We made them gluten free, with flax eggs (I was out of eggs) and at the request of my toddler used cookie cutters to make them into “Gingerbread man” pancakes.
Flour- 1 cup millet, 1/4 arrowroot, 1/4 light buckwheat, 1/4 sourgum.
Thanks Tori! These will be on repeat in our house for the next month for sure!
Thank you for the valuable feedback Lyndsay!!!
These sound so delicious! My only question, where can I purchase gingerbread spice?!
Thanks for sharing, Tori!
These were fantastic and so fluffy! We made them the same day we decorated our tree so it felt very festive. My two year old devoured them with vanilla Greek yogurt “dip”!
Love that – thanks for sharing Aimee!
Delicious and so easy!! i used maple syrup instead and reduced it for my little one. Thanks for the great recipe!
Thanks so much Lyndey! Glad you enjoyed it.
I made these for Christmas morning breakfast – delicious!! I popped the leftovers in the freezer – they reheat so well in the toaster. I also reheat the banana bread pancakes in the same way and they both make a great quick breakfast on mornings when I don’t have a lot of time.
That’s so awesome thank you Alanna! I really appreciate you taking the time to rate the recipe too! Take care,Tori
I made this recipe today, but as waffles. Tori is right that the molasses in the batter is sticky, so the recipe as written isn’t really conducive to making waffles. The batter did stick a bit to the waffle iron despite spraying the waffle iron each time with oil. Next time I would make this as pancakes as Tori recommends. The recipe though, is DELICIOUS. It makes a light and crispy product with a great gingerbread taste. I didn’t have gingerbread spice so substituted pumpkin pie spice. I’ll definitely make these as pancakes next Christmas season! It was so easy to make in the blender as well.