Fluffy Gingerbread Pancakes – Easy Holiday Breakfast with Cream Cheese Drizzle

Posted on November 21, 2025

fluffy gingerbread pancakes - featured image

Introduction

There’s something downright magical about the smell of molasses, cinnamon, and ginger wafting through the kitchen on a chilly morning. The first time I made these Fluffy Gingerbread Pancakes with Cream Cheese Drizzle, the whole house smelled like Christmas morning. My kids came running down the stairs in their pajamas, noses in the air, asking, “What’s cooking?”—and honestly, that’s one of my favorite sounds in the world. The warm spice, the golden edges, and that luscious cream cheese drizzle melting over the top—it’s like dessert for breakfast, but somehow still cozy and wholesome.

I first stumbled into this recipe during a December weekend when I was knee-deep in cookie dough and craving something comforting but different from our usual breakfast lineup. I remembered my grandmother’s gingerbread cake—soft, spiced, and perfectly sticky—and thought, “Why not turn that into pancakes?” That first batch was a little too dense, but after a few rounds of tweaking (in the name of research, of course), these pancakes came out fluffier than a snowbank.

Now, these gingerbread pancakes are a family tradition. They make an appearance every Christmas Eve morning, and sometimes even on lazy winter Sundays when we need a little extra cheer. My husband can’t resist topping his with extra cream cheese drizzle, while I sneak a few bites straight from the griddle (quality control!). If you’re looking for a breakfast that feels like a warm hug and tastes like the holidays, you’re going to want to bookmark this one. These pancakes are dangerously easy to make, irresistibly fluffy, and guaranteed to make your kitchen smell like pure nostalgia.

Why You’ll Love This Recipe

These Fluffy Gingerbread Pancakes aren’t just another festive breakfast—they’re the kind you’ll want to make again and again, even when the holidays are long gone. I’ve tested them countless times, and every single batch turns out light, tender, and perfectly spiced. Here’s why you’ll fall head over spatula for them:

Quick & Easy: These pancakes come together in under 30 minutes, perfect for busy mornings or surprise guests.
Simple Ingredients: You probably already have most of what you need—flour, spices, eggs, milk, and a touch of molasses for that classic gingerbread flavor.
Perfect for the Holidays: Whether it’s Christmas morning, a winter brunch, or just a cozy breakfast-for-dinner, these pancakes bring festive joy to the table.
Crowd-Pleaser: Kids love the sweetness and warmth, adults appreciate the spice balance—it’s a guaranteed hit.
Unbelievably Delicious: The combination of fluffy pancakes and tangy-sweet cream cheese drizzle is pure comfort food magic.

What makes this recipe stand out is the balance of flavor—the molasses gives depth and richness, while the buttermilk keeps everything soft and airy. I whisk the dry ingredients separately to make sure the spices distribute evenly (no one wants a clump of nutmeg in one bite!). The cream cheese drizzle is quick, silky, and adds just the right amount of tang to cut through the sweetness.

This isn’t your average pancake stack—it’s the kind of breakfast that makes you close your eyes after that first bite. Perfect for impressing guests without breaking a sweat or turning your kitchen into a bakery. Honestly, you’ll be hard-pressed not to make them year-round!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that create bold flavor and cloud-like texture without any fuss. Most of these are pantry staples, and a few are classic holiday season must-haves.

For the Pancakes:

1 ¾ cups (220 g) all-purpose flour (or use half whole-wheat for a nuttier flavor)
2 tsp baking powder (for lift and fluffiness)
½ tsp baking soda (balances the acidity from the buttermilk)
¼ tsp salt
1 ½ tsp ground ginger (the star spice—don’t skimp!)
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
2 tbsp dark brown sugar (adds caramel-like sweetness)
1 large egg, room temperature
1 ¼ cups (300 ml) buttermilk (adds tang and tenderness)
2 tbsp molasses (for that rich gingerbread flavor)
2 tbsp melted butter (or coconut oil for a dairy-free option)
1 tsp vanilla extract

For the Cream Cheese Drizzle:

3 oz (85 g) cream cheese, softened
2 tbsp butter, softened
½ cup (60 g) powdered sugar
1–2 tbsp milk (to thin to your desired consistency)
½ tsp vanilla extract

Substitution Tips: You can swap regular milk with almond or oat milk if needed, and if you don’t have molasses, use dark corn syrup or honey (though the flavor won’t be quite as deep). For a gluten-free version, use a 1:1 all-purpose gluten-free flour blend. For dairy-free, both the buttermilk and drizzle can be adjusted with plant-based alternatives.

Equipment Needed

Thankfully, this recipe doesn’t require any fancy gadgets—just a few trusty kitchen tools that make breakfasts like these a breeze.

Mixing bowls: One large for the wet ingredients, one medium for dry.
Whisk: A sturdy whisk helps blend the spices evenly.
Non-stick skillet or griddle: I love using a cast-iron griddle for even heat and those perfect golden edges.
Spatula: Thin edges help flip pancakes without tearing.
Measuring cups and spoons: Accuracy matters for perfectly balanced batter.
Hand mixer or whisk: For whipping up that smooth cream cheese drizzle.

If you don’t have a griddle, a large non-stick pan works just fine. Keep the heat medium-low—slow and steady yields those fluffy centers. I’ve used both silicone and wooden spatulas, but I prefer silicone for the flexibility. After cooking, just wipe your pan with a damp cloth instead of scrubbing to keep it in good shape for next time.

Preparation Method

Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and brown sugar. Make sure there are no clumps of spice hiding in there.
Mix wet ingredients: In a large bowl, whisk the egg, buttermilk, molasses, melted butter, and vanilla until smooth. The molasses may cling to the bottom at first—keep whisking until it’s fully incorporated.
Combine batter: Pour the dry mixture into the wet ingredients and gently stir until just combined. A few small lumps are totally fine—overmixing will make the pancakes tough. The batter should be thick but pourable; add a splash of milk if it feels too dense.
Preheat the griddle: Heat your skillet or griddle over medium heat (around 350°F/175°C). Lightly grease with butter or cooking spray.
Cook the pancakes: Pour ¼ cup (60 ml) of batter per pancake onto the hot griddle. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip carefully and cook another 1–2 minutes until golden brown and cooked through.
Keep them warm: Transfer cooked pancakes to a plate and cover with a clean kitchen towel or keep in a warm oven (200°F/95°C) while finishing the rest.
Make the cream cheese drizzle: Beat together the softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and 1 tablespoon milk. Beat until creamy, adding more milk as needed for a pourable consistency.
Serve: Stack pancakes high, drizzle generously with the cream cheese topping, and sprinkle a pinch of cinnamon or crushed ginger snaps for extra flair.

Tip: If your pancakes are browning too quickly, lower the heat slightly. You want gentle cooking for that perfect fluffy interior.

Cooking Tips & Techniques

Here’s what I’ve learned over many pancake mornings (some glorious, some slightly burnt):

Don’t overmix: Stirring too much deflates the batter and makes pancakes chewy instead of tender.
Check your leavening: Fresh baking powder and baking soda make all the difference. If yours has been open for months, it might be time to replace it.
Consistent heat: Medium heat is your friend. High heat browns the outside before the inside cooks through.
Use a ladle or measuring cup: This keeps pancake size consistent and makes flipping easier.
Clean between batches: Wipe off residual butter or crumbs from the pan to avoid burnt bits on your next round.

I once tried adding too much molasses, thinking “more flavor!”—but the pancakes came out heavy. A little goes a long way. The buttermilk and baking soda combo gives that perfect lift, so don’t skip it. And for truly fluffy pancakes, let the batter rest for about 5 minutes before cooking—this lets the gluten relax and the baking powder start to activate.

Variations & Adaptations

Gluten-Free: Swap the flour for a 1:1 gluten-free blend—Bob’s Red Mill works great—and add an extra tablespoon of milk if the batter feels thick.
Dairy-Free: Use almond milk or oat milk with 1 teaspoon vinegar to mimic buttermilk. Replace butter and cream cheese with coconut oil and dairy-free cream cheese.
Extra-Spiced: Add a pinch of black pepper or cardamom for a bolder flavor profile.
Maple Drizzle: Skip the cream cheese and mix warm maple syrup with a touch of melted butter and cinnamon.
Apple Gingerbread Pancakes: Fold in ½ cup (75 g) of finely diced apples or a handful of chopped pecans for added texture.

Personally, I love adding a few chocolate chips or topping with whipped cream and crushed gingersnaps when I’m feeling festive. You can also make a fall-friendly version by swapping molasses for pumpkin puree and adjusting the spices for a pumpkin-ginger twist. So good!

Serving & Storage Suggestions

These Fluffy Gingerbread Pancakes are best served warm, fresh off the griddle, with cream cheese drizzle cascading down the sides. For an extra treat, top with a dusting of powdered sugar, a sprinkle of candied ginger, or even a drizzle of maple syrup if you’re feeling indulgent.

Serve them alongside hot coffee, chai latte, or a glass of cold milk. For brunch, pair with crispy bacon or sausage and fresh fruit—it’s a balance of sweet and savory heaven.

Leftovers? Stack them between pieces of parchment paper and store in an airtight container in the fridge for up to 3 days. To freeze, wrap tightly and freeze for up to 2 months. Reheat in the toaster or microwave until warm. The cream cheese drizzle keeps well in the fridge for about a week—just reheat gently in the microwave and stir before using again.

Nutritional Information & Benefits

Each serving (about 3 pancakes with drizzle) contains approximately:

Calories: 360
Fat: 14g
Carbohydrates: 50g
Protein: 8g

Thanks to the molasses and spices, these pancakes carry some nutritional perks too. Molasses provides iron and calcium, while ginger and cinnamon are known for their anti-inflammatory properties. Using buttermilk keeps the pancakes moist and adds a dose of calcium and probiotics. You can even make them slightly lighter by swapping butter with coconut oil or reducing the drizzle to taste.

Conclusion

If you’re craving a breakfast that feels festive and comforting, these Fluffy Gingerbread Pancakes with Cream Cheese Drizzle are the answer. They’re everything a holiday morning should be—warm, indulgent, and joy-filled. Whether you’re making them for family brunch or just treating yourself on a quiet Sunday, they’ll bring a smile to your face every single time.

I love how they combine nostalgic holiday flavor with the simplicity of pancakes. Go ahead, tweak the spices, make the drizzle your own, or serve with your favorite toppings. Once you make them, you’ll see why they’ve become a winter staple in my kitchen. If you try this recipe, leave a comment below or share a photo—I’d love to see your fluffy stacks!

FAQs

Can I make the pancake batter ahead of time?

It’s best to cook the batter fresh, but you can mix the dry ingredients the night before and combine with wet ingredients in the morning.

What can I use instead of molasses?

Dark corn syrup or honey can work in a pinch, though the flavor won’t be quite as rich.

Can I make these pancakes gluten-free?

Yes! Use a 1:1 gluten-free flour blend and add a bit of extra milk if the batter feels too thick.

How do I reheat leftover pancakes?

Pop them in the toaster or microwave for a few seconds until warm. They’ll taste almost as fresh as day one.

Can I freeze the cream cheese drizzle?

It’s better to refrigerate it instead. It keeps well for up to a week—just reheat gently before serving.