Gingerbread Pancakes Cream Cheese Drizzle (Print Version)
Spiced gingerbread pancakes with silky cream cheese drizzle, perfect for a comforting winter breakfast.
# What You'll Need:
→ Pancake Batter
01 - 1 1/2 cups all-purpose flour
02 - 1 tablespoon unsulphured molasses
03 - 2 tablespoons packed light brown sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon kosher salt
07 - 1 1/2 teaspoons ground ginger
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground cloves
11 - 2 large eggs, lightly beaten
12 - 1 cup whole milk
13 - 1/2 cup plain Greek yogurt
14 - 3 tablespoons unsalted butter, melted
15 - 1 teaspoon vanilla extract
→ Cream Cheese Drizzle
16 - 4 ounces cream cheese, softened
17 - 1/4 cup powdered sugar
18 - 2 tablespoons whole milk, plus more if needed
19 - 1/2 teaspoon vanilla extract
20 - Pinch of kosher salt
# How to Make It:
01 - In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves until thoroughly combined.
02 - In a separate medium mixing bowl, whisk together the lightly beaten eggs, whole milk, plain Greek yogurt, melted unsalted butter, unsulphured molasses, packed light brown sugar, and vanilla extract until the mixture is smooth.
03 - Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a whisk or spatula until just combined. It is acceptable for the batter to have a few small lumps; avoid overmixing.
04 - Place a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with a small amount of butter or cooking oil.
05 - For each pancake, pour approximately 1/4 cup of batter onto the preheated griddle. Cook for 2 to 3 minutes, or until small bubbles begin to appear on the surface and the edges of the pancake appear set. Carefully flip the pancake using a spatula and cook for an additional 1 to 2 minutes, until golden brown on the underside. Transfer the cooked pancake to a plate and keep warm while you continue with the remaining batter.
06 - In a small mixing bowl, beat together the softened cream cheese, powdered sugar, 2 tablespoons of whole milk, vanilla extract, and a pinch of salt until the mixture is smooth and creamy. If the drizzle is too thick, add more milk, 1 teaspoon at a time, until it reaches a pourable consistency.
07 - Arrange the warm pancakes on serving plates. Generously drizzle the cream cheese topping over the pancakes before serving.
# Additional Tips::
01 -
- Ready in just 30 minutes from start to finish
- Perfect balance of warming spices that capture the essence of gingerbread
- The cream cheese drizzle elevates these from everyday pancakes to special occasion worthy
02 -
- These pancakes freeze beautifully for quick weekday breakfasts
- The batter can be made the night before and refrigerated
- They contain less sugar than traditional pancakes letting the spices shine