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Gingerbread Pancakes with Cream Cheese Glaze

Fluffy, warm gingerbread-spiced pancakes drizzled generously with a tangy sweet cream cheese glaze and maple syrup, perfect for a comforting breakfast.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 1 large egg
  • 1.25 cups buttermilk
  • 0.25 cup unsalted butter melted
  • 3 tbsp dark brown sugar packed
  • 2 tbsp molasses unsulphured
  • 1 tsp vanilla extract
Cream Cheese Glaze
  • 4 oz cream cheese softened
  • 0.75 cup powdered sugar sifted
  • 2-3 tbsp milk to desired consistency
  • 0.5 tsp vanilla extract
Topping
  • Maple syrup for serving

Equipment

  • Griddle or large skillet
  • Mixing bowls
  • Whisk
  • Spatula
  • Hand mixer (for glaze)

Method
 

  1. Whisk together flour, baking powder, baking soda, salt, and all spices in a large bowl.
  2. In a separate bowl, whisk the egg, buttermilk, melted butter, brown sugar, molasses, and vanilla until smooth.
  3. Pour wet ingredients into dry and mix gently until just combined; do not overmix. Let batter rest for 5-10 minutes.
  4. Meanwhile, make the glaze by beating softened cream cheese until smooth, then gradually beating in powdered sugar, milk, and vanilla until drizzle consistency is reached.
  5. Heat a lightly greased griddle over medium heat. Pour 1/4 cup batter per pancake.
  6. Cook until bubbles pop on surface and edges look dry (2-3 mins), then flip and cook until golden (1-2 mins more).
  7. Serve pancakes warm stacked high, drizzled generously with both cream cheese glaze and maple syrup.

Notes

Ensure cream cheese is fully softened to avoid lumps in the glaze. For extra flavor, add chopped pecans to the batter.