Oh my goodness, have you ever tried gingerbread cinnamon roll pancakes? Trust me, they’re a delightful twist on your traditional pancakes, bursting with warm spices and that cozy gingerbread flavor that just screams holiday cheer! I whip these up every Christmas morning, and the smell alone is enough to get everyone out of bed and into the kitchen. Imagine fluffy pancakes drizzled with cream cheese icing, each bite making you feel like you’re wrapped in a warm blanket. Seriously, they’re the perfect way to start a festive day, and I can’t wait to share my recipe with you!
Ingredients List
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup molasses
- 1 large egg
- 2 tablespoons melted butter
- 1/4 cup packed brown sugar for topping
- 1/4 cup cream cheese for icing
- 1 tablespoon milk for icing
How to Prepare Gingerbread Cinnamon Roll Pancakes
- First things first, grab a mixing bowl and combine the dry ingredients: flour, baking powder, ground ginger, ground cinnamon, nutmeg, and salt. Give it a good whisk to ensure everything’s evenly mixed.
- In another bowl, whisk together the wet ingredients: milk, molasses, egg, and melted butter. This is where the magic starts to happen, so mix until it’s nice and smooth.
- Now, gently pour the wet mixture into the dry ingredients. This part is crucial—mix until just combined! You don’t want to overdo it; a few lumps are totally okay!
- Heat up your skillet over medium heat, and don’t forget to grease it lightly with some butter or cooking spray. You’re going to want to keep it non-stick for those perfect pancakes.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface—this usually takes about 2-3 minutes.
- Once those bubbles pop, it’s time to flip! Cook the other side until it’s golden brown, which should take another 2-3 minutes. Repeat until you’ve cooked all the batter.
- For the icing, mix the cream cheese and milk in a small bowl until smooth. Drizzle it on your warm pancakes and sprinkle with brown sugar for that extra touch!
Why You’ll Love This Recipe
- Quick to prepare, perfect for busy mornings or holiday brunches.
- Easy cooking method that ensures fluffy pancakes every time.
- Rich flavors of gingerbread and cinnamon that fill your kitchen with warmth.
- A fun twist on classic pancakes that will impress family and friends.
- Perfectly drizzled with cream cheese icing and a sprinkle of brown sugar for that extra sweetness.
- Great for using up molasses during the holiday season.
Tips for Success
To get these gingerbread cinnamon roll pancakes just right, remember not to overmix the batter! A few lumps are perfectly fine and will help keep your pancakes fluffy. Also, keep an eye on your skillet—medium heat is key! If it’s too hot, you’ll end up with dark, burnt pancakes on the outside and raw insides. Flip them when you see bubbles popping on the surface, and let that golden-brown color shine through. Lastly, serving them warm is crucial for the best taste, so have your plates ready for a delicious feast right off the skillet!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up these gingerbread cinnamon roll pancakes! For a little crunch, try adding chopped nuts like walnuts or pecans right into the batter. If you love a bit of spice, experiment with adding a pinch of cloves or allspice to really enhance that warm flavor. Want to mix things up with the icing? You could swap the cream cheese for a maple syrup drizzle or even a vanilla glaze for a sweeter touch. And don’t forget, these pancakes are delightful served with fresh fruits like sliced bananas or berries for a pop of freshness. Get creative and make them your own!
Storage & Reheating Instructions
So, if you happen to have any leftover gingerbread cinnamon roll pancakes (which is a rare treat!), you’ll want to store them properly to keep that deliciousness intact. Just let them cool completely, then stack them in an airtight container with a sheet of parchment paper between each pancake to prevent sticking. They’ll stay fresh in the fridge for about 3 days.
When you’re ready to enjoy them again, simply pop them in the microwave for about 20-30 seconds to heat them up. If you prefer that crispy edge, you can also reheat them in a skillet over low heat for a few minutes. Either way, they’ll taste just as delightful as when they were fresh!
Nutritional Information
These gingerbread cinnamon roll pancakes are not just a treat for your taste buds; they’re also a delightful addition to your breakfast nutrition! Each pancake contains approximately 180 calories, 6g of fat, 4g of protein, and 28g of carbohydrates. Remember, these values are estimates and can vary based on specific ingredients used!
FAQ Section
How can I make my pancakes fluffier? To achieve that perfect fluffiness, make sure you don’t overmix the batter! A few lumps are fine; they help create air pockets that result in fluffy pancakes.
Can I use whole wheat flour instead of all-purpose flour? Absolutely! Whole wheat flour can be used for a healthier option, but you might want to add a touch more milk to keep the batter from being too thick.
How can I make these pancakes dairy-free? You can easily substitute the milk with almond milk or oat milk, and use a dairy-free butter alternative. They’ll still be delicious!
Can I make the batter ahead of time? Yes, you can mix the dry ingredients and wet ingredients separately and store them in the fridge. Just combine them when you’re ready to cook!
What’s the best way to serve these pancakes? I love serving them warm with a drizzle of cream cheese icing and a sprinkle of brown sugar, but fresh fruit or maple syrup are fantastic options, too!
Print
Gingerbread Cinnamon Roll Pancakes: 7 Cozy Delights Awaits
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious twist on traditional pancakes with the flavors of gingerbread and cinnamon rolls.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup molasses
- 1 large egg
- 2 tablespoons melted butter
- 1/4 cup brown sugar for topping
- 1/4 cup cream cheese for icing
- 1 tablespoon milk for icing
Instructions
- In a bowl, combine flour, baking powder, ginger, cinnamon, nutmeg, and salt.
- In another bowl, whisk together milk, molasses, egg, and melted butter.
- Mix wet ingredients into dry ingredients until just combined.
- Heat a skillet over medium heat and grease lightly.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- For icing, mix cream cheese and milk until smooth.
- Drizzle icing over pancakes and sprinkle with brown sugar.
Notes
- Serve warm for best taste.
- Add nuts for extra crunch.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: gingerbread cinnamon roll pancakes, pancakes, breakfast, gingerbread