Spiced Ginger Pancakes with Zesty Lemon Cream Cheese Drizzle
Delight in these deliciously fluffy spiced ginger pancakes, perfectly combined with a tangy lemon cream cheese topping. Inspired by a cherished recipe from the Pillsbury Brunch cookbook, these pancakes bring warmth and sweetness to your breakfast table. The optional low-fat or fat-free cream cheese in the luscious topping makes this dish a guilt-free indulgence. Ideal for weekend brunches or a special morning treat, these pancakes are sure to impress family and friends with their rich flavor and delightful texture. Enjoy a wholesome start to your day with a burst of ginger and a refreshing hint of lemon!
N/A
Servings
300
Calories
14
Ingredients
Ingredients
Cream cheese
3 ounces (softened)
Powdered sugar
1 tablespoon (none)
Grated lemon peel
1/2 teaspoon (none)
Lemon juice
1 1/2 teaspoons (none)
Egg
1 (beaten)
All-purpose flour
1 1/3 cups (none)
Milk
1 1/4 cups (none)
Molasses
1/4 cup (none)
Vegetable oil
3 tablespoons (none)
Baking powder
1 teaspoon (none)
Ground cinnamon
1 teaspoon (none)
Ground ginger
1/2 teaspoon (none)
Baking soda
1/4 teaspoon (none)
Salt
1/4 teaspoon (none)
Instructions
1
Begin by preparing the zesty lemon cream cheese drizzle. In a small mixing bowl, combine the softened cream cheese, powdered sugar, grated lemon peel, and lemon juice. Using an electric mixer, beat the mixture on medium speed until it is thoroughly combined, creamy, and fluffy. Set aside.
2
Next, heat a griddle or a non-stick skillet over medium-high heat. Once hot, lightly grease the surface with cooking spray, vegetable oil, or shortening to prevent sticking.
3
In a medium bowl, use a whisk to beat the egg until frothy. Add the milk and molasses, continuing to whisk until evenly combined.
4
In a separate bowl, sift together the flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Gradually fold the dry ingredients into the wet mixture, stirring just until no dry flour remains. Be careful not to overmix; a few lumps are okay.
5
Pour the batter onto the hot skillet using a scant 1/4 cup measure for each pancake. Cook until bubbles form on the surface, approximately 1.5 minutes. Carefully flip the pancakes and continue cooking for another 1-2 minutes or until they are golden brown and cooked through.
6
Serve the warm ginger pancakes stacked high, drizzled generously with the zesty lemon cream cheese topping. Enjoy your delightful breakfast!
Nutrition Information
7.5g
Fat
45g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Ginger Pancakes with Zesty Lemon Cream Cheese Drizzle?
They are fluffy pancakes flavored with ginger, cinnamon, and molasses, topped with a tangy lemon cream cheese glaze.
How many calories are in a serving of these pancakes?
There are 300 calories per serving.
What are the ingredients for the lemon cream cheese drizzle?
The drizzle consists of 3 ounces of softened cream cheese, 1 tablespoon of powdered sugar, 1/2 teaspoon of grated lemon peel, and 1 1/2 teaspoons of lemon juice.
Can I use low-fat cream cheese for the topping?
Yes, the recipe suggests that optional low-fat or fat-free cream cheese can be used for a guilt-free indulgence.
How much molasses is required for the batter?
The recipe requires 1/4 cup of molasses.
What spices are used in these pancakes?
The pancakes are seasoned with 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground ginger.
How do I prepare the egg for the batter?
The egg should be beaten in a medium bowl until it becomes frothy before adding the milk and molasses.
What is the recommended cooking temperature for the pancakes?
The pancakes should be cooked on a griddle or non-stick skillet over medium-high heat.
How much flour is used in this recipe?
The recipe uses 1 1/3 cups of all-purpose flour.
What is the fat content per serving?
Each serving contains 7.5g of fat.
How much protein do these pancakes provide?
Each serving provides 7.5g of protein.
How much carbohydrate is in one serving?
There are 45g of carbohydrates per serving.
Should I overmix the pancake batter?
No, you should fold the dry ingredients into the wet mixture and stir just until no dry flour remains; a few lumps are okay.
How long should I cook the first side of the pancake?
Cook the first side for approximately 1.5 minutes or until bubbles form on the surface.
How long should I cook the second side of the pancake?
Cook the second side for another 1-2 minutes or until golden brown and cooked through.
What size should each pancake be?
Use a scant 1/4 cup measure of batter for each pancake.
What type of oil can I use to grease the skillet?
You can use cooking spray, vegetable oil, or shortening to prevent sticking.
What ingredients are sifted together for the dry mix?
Sift together the flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt.
How much milk is needed for the recipe?
The recipe calls for 1 1/4 cups of milk.
What equipment is needed for the lemon cream cheese drizzle?
An electric mixer is used to beat the ingredients on medium speed until creamy and fluffy.
How much baking powder is in the recipe?
The recipe uses 1 teaspoon of baking powder.
How much baking soda is in the recipe?
The recipe uses 1/4 teaspoon of baking soda.
How much salt is included?
The recipe includes 1/4 teaspoon of salt.
What is the texture of the lemon cream cheese drizzle?
The drizzle should be thoroughly combined, creamy, and fluffy.
Is this recipe suitable for brunch?
Yes, it is ideal for weekend brunches or as a special morning treat.
How many ingredients are in this recipe in total?
There are 14 ingredients in total.
What is the source of inspiration for this recipe?
This dish is inspired by a cherished recipe from the Pillsbury Brunch cookbook.
How much vegetable oil is added to the batter?
The batter includes 3 tablespoons of vegetable oil.
How much powdered sugar is in the lemon drizzle?
The drizzle contains 1 tablespoon of powdered sugar.
What tags are associated with this recipe?
Tags include breakfast, pancakes, ginger, lemon, cream cheese, brunch, easy recipe, and spiced pancakes.