Gingerbread Pancakes

Course: Breakfast/Brunch

Cuisine: American

Keyword: Christmas breakfast, Christmas brunch, easy pancakes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: pancakes

Calories: 170kcal

Author: Malinda Linnebur

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!

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Ingredients

Gingerbread Pancakes

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

Instructions

Gingerbread Pancakes

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.

Notes

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.

Nutrition