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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 smooth, tangy cream cheese frosting. Perfect for festive breakfasts or year-round indulgence, these cozy stacks combine warm gingerbread flavors and creamy sweetness in each bite, ideal for gatherings or quick portable treats.

Ingredients

Scale

Pancake Ingredients

  • 1 cup All-Purpose Flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Salt
  • 1 large Egg
  • 3/4 cup Milk or Buttermilk (or plant-based milk for dairy-free option)
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Molasses (can substitute with honey or maple syrup)
  • 2 tablespoons Butter, melted (or dairy-free butter alternative)
  • 1 teaspoon Vanilla Extract

Cream Cheese Frosting Ingredients

  • 4 oz Cream Cheese, softened (or vegan cream cheese for dairy-free)
  • 1 cup Powdered Sugar
  • 1/2 teaspoon Vanilla Extract
  • Optional: splash of milk for thinning

Instructions

  1. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt. This creates the spicy, airy base for your pancakes.
  2. Mix the Wet Ingredients: In another bowl, beat together the egg, milk, melted butter, brown sugar, molasses, and vanilla extract until smooth and thoroughly combined.
  3. Combine Batter Gently: Pour the wet mixture into the dry ingredients and whisk gently until just combined. Avoid overmixing to keep the pancakes tender and fluffy.
  4. Cook Mini Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Using a tablespoon or small scoop, pour mini rounds of batter. Cook for about 1-2 minutes per side until bubbles form on top and edges are set, then flip carefully and cook the other side.
  5. Make the Cream Cheese Frosting: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Adjust sweetness or thickness by adding more powdered sugar or a splash of milk if desired.
  6. Assemble Your Mini Stacks: Layer 2 to 3 mini pancakes with a generous spread of the cream cheese frosting between layers and on top. Garnish as desired and serve fresh for the best taste and texture.

Notes

  • Use fresh spices for maximum flavor impact in the gingerbread pancakes.
  • Do not overmix the batter to avoid tough pancakes; stir until ingredients are just combined.
  • Keep cooked pancakes warm in a low oven while finishing the batch for best serving temperature.
  • Ensure cream cheese is softened to room temperature for smooth frosting application.
  • Test cook a small pancake first to check griddle temperature and batter consistency before cooking all mini pancakes.

Nutrition

Keywords: gingerbread pancakes, mini pancakes, cream cheese frosting, holiday breakfast, festive brunch, spiced pancakes, gluten free pancakes, dairy-free option, portable breakfast

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