Description
These Mini Gingerbread Pancake Stacks are warm, cozy, and bursting with holiday flavor. Fluffy pancakes spiced with cinnamon, ginger, and molasses are layered with a rich cream cheese frosting and topped with powdered sugar “snow.” They’re perfect for festive brunches, dessert platters, or a whimsical holiday breakfast everyone will love.
Ingredients
For the Pancakes:
1 cup all-purpose flour
1 tbsp brown sugar
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
Pinch of nutmeg
¼ tsp salt
¾ cup buttermilk
1 egg
1 tbsp molasses
1 tbsp melted butter
For the Cream Cheese Frosting:
4 oz cream cheese, softened
2 tbsp powdered sugar
1–2 tbsp milk (to thin as needed)
½ tsp vanilla extract
To Finish:
Powdered sugar, for dusting
Instructions
Make the batter: In a bowl, whisk dry ingredients. In another bowl, combine buttermilk, egg, molasses, and butter. Mix wet into dry until just combined.
Cook pancakes: Pour small circles of batter (1–2 inches) onto a hot, greased skillet. Cook until bubbles form, flip, and cook another minute.
Make frosting: Beat cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable.
Assemble stacks: Layer three mini pancakes with frosting between each layer.
Dust with powdered sugar just before serving.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
Nutrition
- Calories: 170
- Sugar: 9g
- Fat: 8g
- Carbohydrates: 20g