Gingerbread Pancakes

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Pancakes are one of my girls’ absolute favorite meals and I’m always looking for new ways to add a little variety to them. While delicious all on their own, the basic pancake recipe is much like an empty canvas waiting for a touch of paint. Gingerbread for breakfast is my kind of art.

Christmas is just around the corner – which always leaves me thinking of growing up baking with family throughout the month of December. Some of those memories are most definitely the fondest – and my mom and grandma had a soft spot for gingerbread. My mom once told me it’s what she asked of my grandma to bring her in the hospital in the full heat of summer after delivering me: a full pan of gingerbread cake. Rightfully so, my grandma was the best baker around.

This is a fantastic way to wake up your loved ones on a cold winter morning! The flavors + aromas are delicious and sure to please any pancake aficionado in your home. Not overly sweet with all the right punches of spice and molasses…they’re bound to make Christmas morning sweeter as well.

Recipe yields 12 pancakes.

Ingredients:

  • 2 cups all purpose, unbleached flour (I used King Arthur)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice
  • 2 cups whole milk
  • 1/4 cup molasses
  • 2 eggs
  • 1 tbsp pure vanilla extract
  • 3 tbsp brown sugar

Method:

  1. In a large mixing bowl, combine the flour, baking soda + powder, cinnamon, ginger, cloves & allspice together.
  2. In a separate bowl, whisk together the milk, eggs, vanilla, molasses & brown sugar until well combined.
  3. Combine the wet + dry ingredients until just incorporated. Do not over mix the batter or the pancakes will be tough. There will still be lumps in the batter.
  4. Heat a large pan or griddle to medium low heat.
  5. Ladle 1/3 cup of batter atop the hot surface, leaving 2 inches of space between each cake. Wait until bubbles appear across the top of the cake & the edges appear semi-cooked, approximately 2-3 minutes.
  6. Flip each cake over and resume the cooking 1-2 more minutes.
  7. Serve hot with a side of maple syrup – or for extra decadence with a side of cinnamon whipped cream (or both!)

 

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