Gingerbread Pancakes

gingerbread pancakes

My sister and nieces came over Sunday and we had a cookie decorating party that left us frazzled, happy, and sprinkles everywhere. I made these gingerbread pancakes for breakfast to nourish all of our bellies in preparation for that mad cookie decorating and they were demolished in a matter of minutes. I’ll have to say, the warm maple cream cheese sauce took these to another level of goodness.

gingerbread pancakes

gingerbread pancakes

These gingerbread pancakes are moist, spicy and warming with a nice balance of sweetness from maple cream cheese sauce. Perfect for getting into the holiday spirit, or just getting through the month of December.

gingerbread pancakes 1

For a gift idea you can mix all of the dry ingredients together and put it in a bag or jar, tie it up with a pretty bow, along with a recipe card to add the remaining wet ingredients and instructions and give to a special person for an immediate boost of holiday cheer.


Gingerbread Pancakes


3 cups all purpose flour

1 tablespoon baking powder

3/4 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3 large eggs, beaten

1/3 cup molasses

3 cups buttermilk

For the Maple Cream Cheese Sauce

1 block of cream cheese, softened (8 ounces)

1 1/2 cups maple syrup

1/3 cup heavy cream

1 teaspoon pure vanilla extract

Combine all of the dry ingredients in a large bowl and lightly whisk wet ingredients in a separate bowl.

Pour wet ingredients into a well formed in the dry ingredients and whisk until smooth (there might be small clumps)

Cook in a hot frying pan or griddle, lightly greased with coconut oil.

For the Maple Cream Cheese Syrup

In a medium sauce pan, cook cream cheese, maple syrup, vanilla and heavy cream over a medium heat, whisking until creamy (don't let it boil). Remove from heat and pour into a jar for serving.


Recipe adapted from the November 2014 issue of Martha Stewart Living

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