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Mini Gingerbread Pancake Stacks with Cream Cheese Frosting

Mini Gingerbread Pancake Stacks with Cream Cheese Frosting
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Mini Gingerbread Pancake Stacks with Cream Cheese Frosting are fluffy, spiced mini pancakes layered with a tangy, creamy frosting. This festive and cozy breakfast recipe combines warm gingerbread spices with a luscious cream cheese frosting, perfect for holiday mornings or any special occasion. Easy to make with simple ingredients, these mini stacks are as delightful to share as they are delicious to eat.

Ingredients

Scale

Pancake Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free blend for GF version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup brown sugar
  • 1/4 cup molasses (or dark maple syrup/honey as substitute)
  • 3/4 cup milk
  • 3/4 cup buttermilk
  • 2 large eggs
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients

  • 8 ounces cream cheese, softened (or vegan cream cheese for dairy-free)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pancake Batter: In a large bowl, whisk together flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and brown sugar. In a separate bowl, combine milk, buttermilk, eggs, melted butter, molasses, and vanilla extract. Pour the wet ingredients into the dry and mix gently until just combined. Avoid overmixing to keep pancakes tender and fluffy.
  2. Cook the Mini Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour small 2-3 inch dollops of batter spaced apart. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
  3. Make the Cream Cheese Frosting: While pancakes cool slightly, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. The frosting should be spreadable yet firm enough to hold the stacks.
  4. Assemble the Mini Gingerbread Pancake Stacks: On a serving plate, place one mini pancake and spread a spoonful of cream cheese frosting on top. Repeat layering 3-4 pancakes tall. Finish with a generous dollop of frosting and optionally sprinkle with cinnamon or chopped nuts for added texture and color.

Notes

  • Ensure your griddle heats evenly at medium temperature to avoid burning the pancakes.
  • Do not overmix the batter to maintain light and airy pancakes.
  • Use room temperature cream cheese for a smooth, lump-free frosting.
  • Use a small measuring cup or ice cream scoop for consistent mini pancake sizes.
  • Keep cooked pancakes warm in a low oven (about 200°F) covered lightly with foil before assembling stacks.
  • Leftover pancakes can be refrigerated up to 3 days and frozen up to 2 months. Store frosting separately.
  • Reheat pancakes gently in toaster, oven, or microwave with a damp paper towel for moisture retention.

Nutrition

Keywords: gingerbread pancakes, mini pancakes, cream cheese frosting, holiday breakfast, festive pancakes, gingerbread recipe

Find it online: https://tastebudtrek.com/mini-gingerbread-pancake-stacks-with-cream-cheese-frosting/