Name: Mini Gingerbread Pancake Stacks That Bring Holiday Cheer
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup all-purpose flour (Substitute whole wheat flour for a healthier option.); 1 tbsp brown sugar (Can replace with granulated sugar for a lighter flavor.); 1 tbsp baking powder (Ensure it's fresh for the best rise.); 1 tsp baking soda (Use in conjunction with an acid like buttermilk.); 1 tsp ground cinnamon (Substitute with pumpkin pie spice for variation.); 1 tsp ground ginger (Fresh ginger can be used but adjust quantity.); 1/4 tsp nutmeg (Use sparingly or omit for a simpler flavor.); 1/4 tsp salt (Essential for balancing sweetness.); 1 cup buttermilk (Substitute with milk + vinegar (1 tbsp vinegar per 1 cup milk).); 1 large egg (Use a flax egg for vegan option.); 1/4 cup molasses (Substitute with honey or maple syrup but alter sweetness level.); 2 tbsp melted butter (Can replace with vegetable oil for a dairy-free version.); 8 oz cream cheese (Use mascarpone for a lighter frosting.); 1 cup powdered sugar (Ensure it’s sifted for a smooth consistency.); 2 tbsp milk (Any milk type works, including plant-based varieties.); 1 tsp vanilla extract (Use pure extract for the best taste.)

The first hints of cinnamon and ginger waft through my kitchen, transforming a regular morning into a festive celebration with my Mini Gingerbread Pancake Stacks with Cream Cheese Frosting. These delightful stacks, soft and fluffy, are not just for breakfast; they bring a cheerful twist to holiday desserts too! Ready in just 20 minutes, they combine the rich spices of the season without any complicated baking fuss, making them a perfect choice for busy mornings or holiday gatherings. Plus, the cream cheese frosting adds a tangy contrast that elevates each bite, ensuring every stack is a memorable treat. Are you ready to whip up this scrumptious recipe and spread some holiday cheer? Let’s dive in!

Why Should You Make Mini Gingerbread Pancake Stacks?

Festive Flair: These Mini Gingerbread Pancake Stacks bring the joy of the holiday season to your breakfast table—or dessert platter!

Quick Preparation: Ready in just 20 minutes, making them an excellent option for busy mornings or spontaneous festive gatherings.

Delicious Flavor: The warm spices of ginger, cinnamon, and molasses create a rich, comforting flavor perfect for the holidays.

Versatile Serving: Pair them with hot coffee or a cozy hot chocolate, or even serve alongside delightful garnishes like pomegranate arils for extra cheer.

Easy Assembly: Layering the pancakes with cream cheese frosting adds a delightful tang that elevates their flavor and makes them irresistible.

Boring No More: Say goodbye to ordinary breakfasts! These mini stacks will impress family and friends alike. If you’re looking for more inspiration, try our Apple Cinnamon Pancakes for a sweet twist!

Mini Gingerbread Pancake Stacks Ingredients

• To create your delightful Mini Gingerbread Pancake Stacks, here’s what you need to gather:

For the Pancake Batter

All-purpose flour – Provides structure; substitute whole wheat flour for a healthier option.
Brown sugar – Adds sweetness and depth; can replace with granulated sugar for a lighter flavor.
Baking powder – Leavening agent for fluffiness; ensure it’s fresh for the best rise.
Baking soda – Helps pancakes rise; use in conjunction with an acid like buttermilk.
Ground cinnamon – Earthy flavor that enhances gingerbread profile; substitute with pumpkin pie spice for variation.
Ground ginger – Key spice in gingerbread pancakes; fresh ginger can be used but adjust quantity.
Nutmeg – Adds warmth and complexity; use sparingly or omit for a simpler flavor.
Salt – Enhances overall flavor; essential for balancing sweetness.
Buttermilk – Moisture and tangy flavor; substitute with milk + vinegar (1 tbsp vinegar per 1 cup milk).
Egg – Binds ingredients and provides lift; use a flax egg for vegan option.
Molasses – Distinct flavor and moisture; substitute with honey or maple syrup but alter sweetness level.
Melted butter – Richness and moisture; can replace with vegetable oil for a dairy-free version.

For the Frosting

Cream cheese – Base for frosting; use mascarpone for a lighter frosting.
Powdered sugar – Sweetens and thickens frosting; ensure it’s sifted for a smooth consistency.
Milk – For adjusting frosting consistency; any milk type works, including plant-based varieties.
Vanilla extract – Enhances flavor of frosting; use pure extract for the best taste.

With these ingredients, you’re all set to whip up the magical Mini Gingerbread Pancake Stacks that will surely spread holiday cheer!

Step‑by‑Step Instructions for Mini Gingerbread Pancake Stacks

Step 1: Prepare the Batter
In a large bowl, whisk together the dry ingredients: all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, and salt until well combined. In a separate bowl, mix the wet ingredients, including buttermilk, egg, molasses, and melted butter. Gently fold the wet mixture into the dry ingredients until just combined; some lumps are perfectly fine, ensuring your Mini Gingerbread Pancake Stacks are fluffy!

Step 2: Preheat the Skillet
Heat a non-stick skillet or griddle over medium heat (about 350°F). Lightly grease the surface with butter or cooking spray to prevent sticking. Once the skillet is heated, pour small circles of pancake batter (about 1-2 inches in diameter) onto the skillet. Make sure to leave space between them to allow for spreading as they cook.

Step 3: Cook the Pancakes
Cook the pancakes for about 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. Use a spatula to carefully flip the pancakes once they are golden brown underneath. Cook for an additional 1-2 minutes on the other side until golden and fluffy. Repeat this process until all the batter is used, keeping the cooked pancakes warm on a plate.

Step 4: Make the Cream Cheese Frosting
In a medium mixing bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and milk until the mixture is smooth and creamy. Adjust the consistency by adding more milk if necessary; it should be spreadable but not runny. This delightful frosting will complement your Mini Gingerbread Pancake Stacks perfectly, adding a rich, tangy flavor.

Step 5: Assemble the Pancake Stacks
To create your stunning Mini Gingerbread Pancake Stacks, take three pancakes and arrange them vertically on a plate. Spread a layer of cream cheese frosting between each pancake as you stack them. Feel free to get creative by adding more frosting on top for a beautiful finish.

Step 6: Finish and Serve
Dust the assembled pancake stacks with powdered sugar for a festive touch before serving. Pair them with your favorite hot beverage, like coffee or hot chocolate, and enjoy these flavorful mini treats that bring warmth and joy to your holiday gatherings!

Make Ahead Options

These Mini Gingerbread Pancake Stacks are perfect for busy holiday mornings! You can prepare the pancake batter up to 24 hours in advance by whisking together the dry ingredients and mixing the wet ones separately, then storing them in the fridge—this helps the flavors meld beautifully. While the cooked pancakes are best served fresh, they can be made ahead and refrigerated for up to 3 days; just reheat them briefly in the oven to keep them fluffy. Additionally, the cream cheese frosting can be prepped ahead and stored in the fridge for easy assembly when you’re ready to serve. Simply layer your pancakes with frosting, dust with powdered sugar before serving, and delight in the festive flavors!

Expert Tips for Mini Gingerbread Pancake Stacks

Fresh Ingredients: Check the freshness of your baking powder and baking soda. Stale leavening agents can lead to dense pancakes instead of light, fluffy Mini Gingerbread Pancake Stacks.
Mix Wisely: Avoid overmixing the batter. A few lumps are okay, as this helps achieve the fluffy texture you’re aiming for.
Cream Cheese Softening: Ensure your cream cheese is softened before making the frosting. This will ensure a smooth and creamy consistency, avoiding pesky clumps.
Immediate Cooking: For fluffiest pancakes, mix wet and dry ingredients just before cooking. Letting the batter sit can lead to a less airy result.
Mini Size Matters: Pour smaller circles of batter (1-2 inches) for perfect mini stacks. Bigger pancakes may not cook evenly, resulting in uneven texture.
Serve Warm: Enjoy your Mini Gingerbread Pancake Stacks immediately for the best flavor and texture. They can be kept warm in the oven but are best fresh!

What to Serve with Mini Gingerbread Pancake Stacks

Elevate your festive breakfast or dessert experience with delightful pairings that’ll make every bite sing with holiday cheer.

Creamy Mashed Potatoes: These buttery potatoes offer a rich, smooth contrast to the spiced pancakes, perfect for a cozy holiday brunch.
Spiced Apple Cider: Warm, aromatic cider enhances the festive vibe, balancing sweetness and spice, making it a delightful drink alongside your pancakes.
Crispy Bacon: The salty crunch of bacon adds a savory bite to the sweetness of the pancakes, creating a beautifully balanced taste experience.
Fresh Fruit Salad: Bright, zesty fruits like orange, pomegranate, and apple provide a refreshing contrast that cuts through the sweetness of the stacks.
Pecan Topping: Toasted pecans add a delightful crunch and nutty flavor, complementing the pancakes’ spices while enhancing the overall texture.
Hot Chocolate: Rich, creamy hot chocolate can warm your heart and make a perfect drink companion for these festive sweets.

Pairing these delightful options with your Mini Gingerbread Pancake Stacks ensures a meal that feels as joyful and vibrant as the holiday season itself!

Mini Gingerbread Pancake Stacks Variations

Feel free to unleash your creativity and customize the recipe to fit your taste buds!

Dairy-Free: Swap the buttermilk with a plant-based milk mixed with a tablespoon of vinegar for a dairy-free option. This substitution doesn’t sacrifice the fluffiness!
Whole Wheat: Use whole wheat flour instead of all-purpose flour for a heartier pancake that’s packed with fiber. These pancakes remain just as delightful, with a slightly nutty flavor.
Spiced Up: Boost the spice profile by adding a pinch of cloves or cardamom to the batter. This will create an aromatic pancake that delights the senses, perfect for holiday gatherings.
Sweet Additions: Fold in mini chocolate chips or dried cranberries into the batter for unexpected bursts of sweetness. Imagine biting into a warm pancake, discovering melted chocolate or chewy cranberries—it’s pure joy!
Flavored Frosting: Experiment with different extracts like almond or maple in your cream cheese frosting. Each variation can lead to a uniquely flavored delight that pairs perfectly with your pancakes.
Nutty Flavors: Add finely chopped nuts like walnuts or pecans to the pancake batter for added crunch and flavor. The nuttiness pairs beautifully with the warm spices, giving the pancakes a textured twist.
Extra Fruity: Top your stacks with sautéed apples or pears tossed in cinnamon for an elegant layer of flavor. The sweet, caramelized fruits on warm pancakes make for a sophisticated breakfast or dessert.
Heat It Up: For those who enjoy a kick, add a pinch of cayenne pepper or ground black pepper to the batter. This subtle heat will surprise your taste buds and balance the sweetness perfectly!

Feel inspired? You can enjoy these festive flavors with ease or try our Pancake Poppers Mini for more delightful combinations!

How to Store and Freeze Mini Gingerbread Pancake Stacks

Fridge: Store cooked Mini Gingerbread Pancake Stacks in an airtight container for up to 3 days. For best results, separate layers with parchment paper to prevent sticking.

Freezer: Freeze individual pancake stacks wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months. This helps maintain their delicious flavor and texture.

Reheating: Reheat frozen pancakes in a toaster oven or a preheated oven at 350°F for about 10-15 minutes until heated through. Avoid microwaving, as it may make them soggy.

Frosting Storage: Store any leftover cream cheese frosting in the fridge in an airtight container for up to 5 days. Re-whip with a little milk before using if it thickens.

Mini Gingerbread Pancake Stacks Recipe FAQs

What is the best way to select ripe ingredients for Mini Gingerbread Pancake Stacks?
Absolutely! When choosing ingredients like eggs, opt for ones that are fresh with clean shells and no cracks. For spices, look for vibrant colors; fresher spices provide better flavor. Brown sugar should be soft and moldable. Check the date on baking soda and powder—freshness is key for fluffy pancakes!

How should I store leftover Mini Gingerbread Pancake Stacks?
To keep your pancakes delightful, store them in an airtight container in the refrigerator for up to 3 days. To prevent sticking, place parchment paper between layers. If you’re not serving them right away, keep them warm in the oven at a low temperature until you’re ready to enjoy!

Can I freeze Mini Gingerbread Pancake Stacks?
Yes, you can! For freezing, wrap individual stacks tightly in plastic wrap, then in aluminum foil to protect them from freezer burn. They can be stored for up to 2 months. For reheating, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through, avoiding the microwave which can make them chewy.

What are some common troubleshooting tips for making Mini Gingerbread Pancake Stacks?
If your pancakes turn out dense, it might be due to overmixing the batter—remember, a few lumps are okay! If they’re not rising well, ensure your baking powder and soda are fresh. Lastly, for burnt edges, check your skillet temperature; it should be around 350°F. Always adjust the heat as necessary while cooking!

Are Mini Gingerbread Pancake Stacks suitable for those with dietary restrictions?
Definitely! You can make them vegan by using a flax egg, substituting buttermilk with plant-based milk mixed with vinegar, and replacing melted butter with vegetable oil. For gluten-free options, use a store-bought gluten-free flour blend. Just be aware of possible cross-contamination if there are allergies.

How long can I keep leftover cream cheese frosting, and how should I store it?
Leftover cream cheese frosting can be stored in the fridge for up to 5 days. Keep it in an airtight container. If it thickens up, simply re-whip it with a splash of milk to achieve a smooth, spreadable consistency again, and you’re ready to go!