Ginger Pancakes with Lemon Cream Cheese Topping
Brighten up your breakfast table with these irresistibly spiced Ginger Pancakes with Lemon Cream Cheese Topping! Crafted with a blend of warm ground ginger and cinnamon, these fluffy pancakes deliver a cozy, aromatic flavor that's perfect for mornings. The star of the show, however, is the luscious lemon cream cheese topping—a creamy, tangy blend of softened cream cheese, powdered sugar, and fresh lemon zest that adds a refreshing zing to every bite. Simple to whip up in under 35 minutes, this recipe is ideal for a weekend brunch or an indulgent breakfast treat. Stack these golden pancakes high, slather on the vibrant topping, and enjoy a dynamic balance of sweet and citrusy flavors. Perfect for holiday mornings or any time you crave a touch of gourmet flair!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 large Egg
- 1.25 cups Milk
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 4 ounces Cream cheese (softened)
- 0.5 cup Powdered sugar
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 2 tablespoons Heavy cream
- 2 tablespoons Vegetable oil (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, ground ginger, cinnamon, salt, and granulated sugar.
In a separate bowl, beat the egg and then whisk in the milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until combined. Do not overmix; the batter should be slightly lumpy.
Preheat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes. Repeat with the remaining batter.
For the lemon cream cheese topping, use an electric mixer to beat the softened cream cheese in a medium bowl until smooth.
Add the powdered sugar, lemon zest, lemon juice, and heavy cream. Beat until light and fluffy. Adjust the consistency with additional heavy cream if needed.
Serve the warm pancakes stacked, topped generously with the lemon cream cheese mixture. Optionally, garnish with a sprinkle of lemon zest or a drizzle of maple syrup.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 1961 mg | 85% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 104.2 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 573 mg | 44% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 904 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
