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Gingerbread Pancakes

Fluffy buttermilk pancakes made with molasses, ginger and cinnamon, topped with a quick cream cheese drizzle. A cozy Christmas breakfast ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6 servings (about 14 pancakes)
Calories 340 kcal

Ingredients
  

Pancakes:

  • 2 cups all-purpose flour
  • 2 tbsp packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups buttermilk at room temperature
  • 1/4 cup unsulphured molasses not blackstrap
  • 2 large eggs
  • 3 tbsp unsalted butter melted and slightly cooled, plus more for the pan
  • 1 tsp vanilla extract

Cream cheese drizzle:

  • 2 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 2 to 3 tbsp milk
  • 1/2 tsp vanilla extract

Instructions
 

  • In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
  • In another bowl, whisk the buttermilk, molasses, eggs, melted butter and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine. Let the batter rest for 5 minutes.
  • Heat a griddle or nonstick skillet over medium-low heat and brush lightly with butter. Pour about 1/4 cup batter per pancake.
  • Cook for 2 to 3 minutes, until bubbles form on top and the edges look set, then flip and cook 1 to 2 minutes more. Keep the heat moderate, because molasses browns quickly.
  • For the drizzle, beat the cream cheese, powdered sugar, vanilla and enough milk to make it pourable. Drizzle over warm pancakes and serve.

Notes

Make ahead: Mix the dry ingredients the night before. Cooked pancakes keep warm in a 200°F (95°C) oven for up to 30 minutes.
Storage: Refrigerate cooled pancakes for up to 3 days or freeze for up to 2 months with parchment between them.
Reheat: Toast or microwave for 20 to 30 seconds each.
Variations: Add chocolate chips, swap the drizzle for whipped cream, or use 1 1/2 cups milk plus 1 1/2 tbsp lemon juice instead of buttermilk.
Keyword christmas pancakes, gingerbread pancakes, holiday breakfast, molasses pancakes