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Soft, fluffy Gingerbread Pancakes with Maple Cream Cheese Topping. Tastes just like a gingerbread cookie! Easy recipe that's perfect for holiday mornings.
Ingredients
FOR THE GINGERBREAD PANCAKES:
2 large Phil's Fresh Eggs
3 tablespoons dark brown sugar — or light brown
1 cup low fat buttermilk
1/4 cup brewed coffee — cooled to room temperature
1 2/3 cup white whole wheat flour — or whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 tablespoons unsalted butter — melted and cooled
FOR THE MAPLE CREAM CHEESE TOPPING:
6 ounces reduced-fat cream cheese — softened to room temperature
3 tablespoons nonfat plain Greek yogurt — or vanilla Greek yogurt
3 tablespoons maple syrup — plus additional to taste
1/2 teaspoon pure vanilla extract
2-4 tablespoons skim milk
Instructions
In a large bowl, whisk together the eggs and brown sugar until well combined. Stir in the buttermilk and coffee.
In a separate large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make a well in the center of the dry ingredients. Add the liquid ingredients to the dry ingredients and stir gently, just until combined. You will have some lumps remaining. Stir in the melted butter.
If you'd like to keep different batches of pancakes warm, preheat the oven to 200 degrees F. Heat a griddle or sturdy skillet over medium-low. Coat the skillet with butter or cooking spray to prevent sticking, then ladle 1/2 cup batter (for large pancakes) or 1/4 cup batter (for smaller pancakes) into the pan and begin cooking. Because these pancakes are whole wheat, they cook more slowly. Flip when the edges of the pancake are no longer shiny and some bubbling forms on top, about 4-5 minutes for large pancakes or 2-3 for smaller ones. Continue cooking on the other side for 1 to 2 minutes more. Serve the cooked pancakes immediately or keep warm in the oven. Repeat with remaining pancakes.
For the maple cream cheese topping: In a mixing bowl, beat together the cream cheese and Greek yogurt on medium speed until well combined, about 2 minutes. Add the Greek yogurt, maple syrup, and vanilla and mix again. Add 2 tablespoons milk to thin the batter. Taste and add additional maple syrup if you desire a sweeter topping. If you desire a thinner consistency, continue adding milk 1 tablespoon at a time, until the topping is as thick as you like. Serve with warm pancakes.
Recipe Notes
Leftover pancakes can be wrapped tightly and stored in the refrigerator for up to 2 days (reheat gently in the toaster) or frozen for up to 3 months. Let thaw overnight in the refrigerator.
Recipe can easily be doubled to feed a larger crowd.
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