These pancakes get their gingerbread flavor from ground ginger and cinnamon, plus a little brown sugar. The batter is thickened with buttermilk, which gives a slight tang. Each stack is finished with a spoonful of mascarpone beaten with orange zest, powdered sugar and orange juice. The recipe serves 4, with 2 pancakes as a serving, and takes 25 minutes in total.
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The topping is made while the pancakes cook, so nothing waits around. Make it in a separate bowl and spoon it over the stack just before serving.
What Goes in the Batter and Topping
The full amounts are in the recipe card at the bottom. This is what each ingredient does.
- All-purpose flour (1 cup): gives the pancakes structure and a light texture.
- Brown sugar (2 tablespoons): a touch of sweetness with a hint of molasses.
- Ground ginger (1 tablespoon) and ground cinnamon (1 tablespoon): the gingerbread flavor. Fresh spices give the best result.
- Baking powder (1 teaspoon) and baking soda (1/2 teaspoon): the baking soda reacts with the acidity of the buttermilk to lift the pancakes.
- Buttermilk (1 cup), egg (1 large) and melted butter (2 tablespoons): the wet ingredients. They add moisture and richness, and the butter helps the pancakes brown.
- Mascarpone (1 cup), orange zest (1 tablespoon), powdered sugar (2 tablespoons) and the juice of 1 orange: the topping. The zest and juice give the creamy cheese a fresh citrus edge.
Cooking the Pancakes
Whisk the dry ingredients in a large bowl and the buttermilk, egg and melted butter in another. Pour the wet into the dry and stir until just combined. Overmixing makes the pancakes dense. If the batter feels too thick, a splash more buttermilk loosens it.
Heat a skillet over medium heat and pour in 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. If the pan is too hot, the outsides burn before the middle sets. A few drops of water flicked onto the skillet should dance and evaporate.
To keep the first pancakes warm while you cook the rest, put them on a parchment-lined baking sheet in an oven set to low, around 200°F (93°C).
Ways to Change It
- Pumpkin: add 1/2 cup of pumpkin puree to the batter along with an extra teaspoon of pumpkin pie spice.
- Nuts: fold in 1/4 cup of chopped walnuts or pecans for crunch.
- Chocolate: fold in 1/2 cup of mini chocolate chips.
- Berries: top the stack with strawberries, blueberries or raspberries and a drizzle of maple syrup in place of the mascarpone.
- Vegan: use almond milk with a tablespoon of vinegar in place of the buttermilk, and a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) in place of the egg.
Serving Ideas
Spiced chai or coffee goes with the flavors. Sliced bananas, berries or pomegranate seeds add color against the rich mascarpone. A light drizzle of pure maple syrup suits the spiced pancakes, and a sprinkle of powdered sugar or extra orange zest finishes the stack.
Storing and Freezing
The pancakes freeze well. Let them cool completely, layer them with parchment paper in an airtight container, and reheat in a toaster or microwave.
Nutrition per Serving
Two pancakes have about 350 calories, 15g of fat (8g saturated), 45g of carbohydrates, 2g of fiber, 10g of sugar, 8g of protein and 500mg of sodium.
FAQ
Can I make the batter ahead of time?
Yes. Store it in the refrigerator for up to 24 hours and give it a gentle stir before cooking. The cooked pancakes can also be frozen and reheated in a toaster or microwave.
What can replace the buttermilk?
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 to 10 minutes, until it thickens slightly.
Are they vegetarian?
Yes, they contain no meat or fish. They do contain dairy and eggs, so they are not vegan as written.
What makes the pancakes fluffier?
Avoid overmixing, and let the batter rest for a few minutes before cooking. Make sure the baking powder is fresh.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Gingerbread Pancake Stack with Citrus Mascarpone
Ingredients
Instructions
In a large bowl, mix together the flour, brown sugar, ginger, cinnamon, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Heat a skillet over medium heat and pour 1/4 cup of batter for each pancake.
Cook until bubbles form on the surface, then flip and cook until golden brown.
In a separate bowl, mix the mascarpone cheese, orange zest, powdered sugar, and orange juice until smooth.
Serve the pancakes stacked high with a dollop of citrus mascarpone on top.
Notes
Make sure to use fresh spices for the best flavor.
These pancakes freeze well; just reheat in a toaster or microwave.
Nutrition
| Serving Size | 2 pancakes |
|---|---|
| Calories | 350 calories |
| Sugar Content | 10g |
| Sodium Content | 500mg |
| Fat Content | 15g |
| Saturated Fat Content | 8g |
| Unsaturated Fat Content | 5g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 45g |
| Fiber Content | 2g |
| Protein Content | 8g |
| Cholesterol Content | 85mg |