So many breakfast options.

And I’m about to give you another!

On the sixth day of Christmas, I’m sharing with you: gingerbread pancakes!

This is actually my second time making these. In a week’s time frame. All because of the photos. First, I made a cream cheese maple syrup which paired wonderfully with the gingerbread pancake – but when I poured it on, my gingerbread man looked decked out for Halloween (as a mummy) instead of Christmas.

Then I tried to fix it. By adding whipped cream, candy pearls, and gingerbread men sprinkles. My plate resembled something short of what my daughter would decorate. Still unimpressed, I tried to scrape it all off and start over. But that didn’t work either. So I called it a loss, and devoured the pancakes.

And then remembered I was making them again so soon and couldn’t have been happier.

This recipe uses my standard pancake base with added gingerbread spices, molasses, and coffee! And makes two of the cutest little gingerbread men.

I’m pretty sure I spent an entire month searching for the Wilton gingerbread cookie cutter before I finally found an off-brand version at Michaels. Because if I was making gingerbread pancakes they had to be shaped like gingerbread men.

Had to be!

Gingerbread Pancakes for One

• 3/4 c. whole wheat pastry flour
• 1 1/2 tsp. coconut sugar
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• Pinch of salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• 1/4 c. coffee
• 1/4 c. unsweetened cashew almond milk
• 1 egg white
• 1 tbsp. molasses

In a mixing bowl, combine the flour, coconut sugar, baking powder, baking soda, salt and spices. Set aside.

In a measuring cup, measure out the coffee and milk and then add the egg white and molasses. Whisk until combined.

Pour then wet ingredients into the flour mixture and mix until fully combined. Set aside for about 10 minutes – this resting period allows the pancakes to become the fluffiest pancakes everrr.

In a prepared skillet, one sprayed with non stick baking spray, place your gingerbread man cookie cutter. Make sure this cookie cutter is sprayed as well. Scoop half of the pancake batter into the center of the cookie cutter and, using a spatula, spread evenly. Allow to cook for a few minutes (about 4) before removing the cookie cutter and flip. Cook for one more minute and remove from pan. Repeat with the remaining half of the recipes

To serve, you can use either use maple syrup or this delicious cream cheese maple syrup.

Cream Cheese Maple Syrup

• 6 oz. softened cream cheese
• 3 tbsp. plain Greek yogurt
• 3 tbsp. maple syrup
• 1/2 tsp. vanilla extract
• 2-4 tbsp. unsweetened cashew almond milk

In a mixing bowl, beat together the cream cheese and Greek yogurt. Add the maple syrup and vanilla extract and mix again. Add two tbsp. milk to the syrup and mix. If you want a thinner syrup consistency, add 1 tbsp. more until it reaches desired consistency.

Serve with warm pancakes.

The syrup is seriously so good you’ll be eating it with your finger. Or a spoon. Like Audrey did.