Save These gingerbread pancakes transform ordinary breakfast into a cozy winter celebration. The warm spices and molasses create that classic holiday flavor, while the cream cheese drizzle adds just the right amount of sweetness. I've perfected this recipe over several holiday seasons to create pancakes that are both festive and incredibly satisfying.
I first created these pancakes during a snowy December morning when my family was craving something special but I didn't want to spend hours in the kitchen. Now they've become our traditional Christmas morning breakfast, with everyone gathering in pajamas around the table.
Ingredients
- All purpose flour: creates the perfect texture without being too heavy
- Unsulphured molasses: provides that distinctive gingerbread flavor look for a high quality brand for best results
- Brown sugar: adds depth and sweetness without overpowering
- Ground ginger: fresh is best but high quality dried works wonderfully too
- Cinnamon nutmeg and cloves: the classic gingerbread spice blend
- Greek yogurt or sour cream: adds moisture and a subtle tang that balances the sweetness
- Cream cheese: the star of the drizzle choose full fat for the creamiest results
Instructions
- Prepare the spice mixture:
- Whisk together the flour baking powder baking soda salt and all spices until evenly distributed. This ensures every bite has that perfect gingerbread flavor profile. The combination of ginger cinnamon nutmeg and cloves creates that unmistakable holiday aroma that will fill your kitchen.
- Create the wet mixture:
- In a separate bowl thoroughly combine eggs milk yogurt melted butter molasses brown sugar and vanilla. Make sure the butter has cooled slightly so it doesn't cook the eggs. The molasses and brown sugar work together to create that deep rich flavor that makes gingerbread so distinctive.
- Combine with care:
- Pour the wet ingredients into the dry and stir just until combined. You'll want to see some small lumps in the batter this is crucial for fluffy pancakes. Overmixing develops gluten which makes tough pancakes so resist the urge to stir until smooth.
- Master the cooking technique:
- Heat your skillet or griddle over medium heat. The perfect temperature is when a drop of water sizzles gently on the surface. Grease lightly with butter or oil and pour 1/4 cup portions of batter. Wait for bubbles to form on the surface before flipping this indicates the bottom is properly set. Flip once and cook until golden brown.
- Prepare the cream cheese drizzle:
- Beat the softened cream cheese with powdered sugar milk vanilla and salt until silky smooth. The key is having truly softened cream cheese at room temperature to avoid lumps. Add milk gradually until you reach a consistency that will drizzle beautifully but still hold its shape on the pancakes.
Pin it Molasses is truly the secret ingredient that makes these pancakes special. My grandmother always said a good gingerbread needs that distinctive molasses flavor, and she was right. I remember watching her in the kitchen, carefully measuring the thick, dark syrup and explaining how it gives baked goods that perfect winter warmth.
Make-Ahead Options
These gingerbread pancakes are perfect for meal prep and busy mornings. You can make the batter the night before and store it in the refrigerator, covered tightly with plastic wrap. In the morning, give it a gentle stir before cooking. The spices will have had time to meld together, creating an even more flavorful pancake. You can also make the cream cheese drizzle ahead and store it separately in the refrigerator. Warm it slightly before serving to achieve the perfect consistency.
Perfect Pairings
While these pancakes are delicious on their own, they truly shine when paired with complementary flavors. Serve them with a side of crispy bacon for a sweet and savory contrast that balances the spiced flavors beautifully. For a fruit option, sautéed apples or pears with a touch of cinnamon make an excellent topping. During the holiday season, I like to serve these with a small glass of eggnog on the side for the ultimate festive breakfast experience.
Seasonal Variations
Winter version add 1/4 teaspoon of cardamom to the spice mix for extra warmth Spring adaptation fold in 1/2 cup of diced strawberries to the batter Summer twist replace the cream cheese drizzle with lemon curd for brightness
Storage Tips
These pancakes maintain their quality remarkably well when stored properly. To keep them fresh, cool completely before stacking with small pieces of parchment paper between each pancake to prevent sticking. Store in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat in a toaster or microwave for 15-20 seconds per pancake. The cream cheese drizzle should be stored separately and brought to room temperature before serving.
Pin it Family Friendly Adaptations
This recipe is wonderfully adaptable for the whole family. For children who might find the spice level too intense, you can reduce the ginger and cloves by half while maintaining the cinnamon. A fun way to serve these to kids is to use cookie cutters to create festive shapes after cooking. For a special touch, set up a toppings bar with different options like chocolate chips, banana slices, and various syrups so everyone can customize their own stack. This has become a beloved weekend tradition in our home, with everyone creating their own gingerbread pancake masterpiece.
Frequently Asked Questions
- → How do I make the pancakes extra fluffy?
Use fresh baking powder and baking soda, and mix until just combined. Let the batter rest for a few minutes before cooking.
- → Can I substitute the molasses?
Yes, maple syrup can be used for a milder taste, though classic molasses gives a richer gingerbread flavor.
- → Is it possible to make this dairy-free?
Absolutely. Use plant-based milk, yogurt, and cream cheese substitutes for similar results.
- → What toppings pair well?
Try toasted pecans, fresh berries, or a sprinkle of cinnamon for added texture and flavor.
- → How do I achieve the perfect drizzle consistency?
Add extra milk to the cream cheese mixture, one teaspoon at a time, until it’s smooth and pourable.