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Mini Gingerbread Pancake Stacks

Mini Gingerbread Pancake Stacks That Bring Holiday Cheer

Delightful Mini Gingerbread Pancake Stacks with Cream Cheese Frosting for a cheerful holiday treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 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.
Frosting
  • 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.

Equipment

  • non-stick skillet
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Preparation
  1. 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.
  2. 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.
  3. Heat a non-stick skillet or griddle over medium heat (about 350°F). Lightly grease the surface with butter or cooking spray.
  4. Pour small circles of pancake batter (about 1-2 inches in diameter) onto the skillet, leaving space between them.
  5. Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface. Carefully flip and cook for an additional 1-2 minutes.
  6. In a medium bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and milk until smooth. Adjust consistency if necessary.
  7. To assemble, take three pancakes and stack them with cream cheese frosting between each pancake.
  8. Dust assembled stacks with powdered sugar before serving. Enjoy with your favorite hot beverage.

Nutrition

Serving: 1pancakesCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure fresh ingredients for the best results. Avoid overmixing the batter for fluffy pancakes. Serve warm for the best flavor and texture.

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