Description

These fluffy gingerbread pancakes are warmly spiced with molasses, cinnamon, and ginger, then topped with a luscious cream cheese drizzle for the ultimate cozy holiday breakfast.

Ingredients

Scale

1 ¾ cups all-purpose flour (or half whole-wheat)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 tablespoons dark brown sugar
1 large egg, room temperature
1 ¼ cups buttermilk
2 tablespoons molasses
2 tablespoons melted butter (or coconut oil)
1 teaspoon vanilla extract
3 ounces cream cheese, softened
2 tablespoons butter, softened
½ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

Instructions

In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and brown sugar.
In a large bowl, whisk egg, buttermilk, molasses, melted butter, and vanilla until smooth.
Pour dry ingredients into wet ingredients and stir gently until just combined. Do not overmix.
Preheat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or cooking spray.
Pour ¼ cup of batter per pancake onto the griddle. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
Transfer cooked pancakes to a plate and keep warm under a towel or in a 200°F oven.
For the cream cheese drizzle, beat 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 pancakes stacked high with cream cheese drizzle and a sprinkle of cinnamon or crushed ginger snaps.

Notes

Do not overmix the batter to keep pancakes fluffy. Let the batter rest for 5 minutes before cooking for best texture. Adjust milk for consistency if batter is too thick. For gluten-free or dairy-free versions, substitute ingredients as noted in the blog.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: About 3 pancakes wit
Calories: 360
Sugar: 20
Sodium: 420
Fat: 14
Saturated Fat: 7
Carbohydrates: 50
Fiber: 1
Protein: 8

Keywords: gingerbread pancakes, holiday breakfast, cream cheese drizzle, Christmas brunch, fluffy pancakes