These fluffy Gingerbread Pancakes are the perfect breakfast or brunch for Christmas morning! They are easy to make and taste just like gingerbread only in pancake form!
Hello everyone and if you are hopping over from Love in My Oven, welcome!! So glad you could join us this week for the Christmas Festival Blog Hop! I’m sharing these Gingerbread Pancakes which would be the perfect breakfast or brunch for Christmas morning. I don’t know about you but I love breakfast and could eat it for any meal!
Christmas Pancake Recipes
As I mentioned I love breakfast and Christmas morning breakfast/brunch is extra special! It’s when you can pull out all the stops and go over the top! Like these pancakes which I topped with a whipped cream cheese topping (SO GOOD!).
What are some of your favorite Christmas morning breakfasts?? I remember always having my mom’s Swedish Tea Ring. She would make it every year and try to hide it hoping it would make it for breakfast!
How do you make Gingerbread Pancakes?
They are actually quite easy! These are a made from scratch pancake but trust me they aren’t any harder to make than that store bought mix.
I start by mixing all the dry ingredients in a large bowl with a whisk. This way it gets all those spices evenly distributed. Then I add in the wet and stir with a spatula just until everything is combined and no more.
You don’t want to overmix pancakes or they will be tough. If you still see a few small pockets of flour that is ok, I promise!
I like to top these pancakes with pure maple syrup and my kids love adding the whipped cream cheese, sprinkles, and a gingerbread man cookie. I know it seems like a lot, but it’s Christmas so we indulge.
Be sure to hop on over to Walking On Sunshine Recipes to check out what she is making for the festival!
- 2 cups (250g) all purpose flour
- 2 tablespoons packed brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1/4-1/2 teaspoon ground clove
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup (355ml) buttermilk
- 1/3 cup (80ml) molasses
- 2 large eggs, lightly beaten
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
Cream Cheese Whipped Topping
- 2 ounces (60g) cream cheese, softened
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (25g) powdered sugar
- 1/2 teaspoon vanilla
- In a large bowl combine the flour, brown sugar, ginger, cinnamon, clove, baking powder, baking soda, and salt.
- Add the buttermilk, molasses, eggs, butter, and vanilla. Mix just until combined and no more. There should be some lumps in the batter.
- Drop 1/4 cupfuls onto a hot griddle. May need grease your griddle if pancakes are sticking. Serve with maple syrup and cream cheese whipped topping if desired.
Cream Cheese Whipped Topping
- In a medium bowl beat the cream cheese until smooth. Add cream, powdered sugar, and vanilla and beat until stiff peaks form.
- Nutrition Facts- Calculated WITHOUT adding the cream cheese whipped topping. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
- Make ahead- these pancakes can be frozen for up to 2 months. First freeze pancakes in a single layer on a parchment paper lined baking sheet. Stack frozen pancakes and place in a freezer safe container.
Christmas DIYs on Monday
Christmas Front Porches on Tuesday
Christmas Recipes on Wednesday
Christmas Mantles on Thursday
Christmas Tablescapes on Friday