Fluffy, spiced gingerbread pancakes perfect for cozy breakfasts and holiday brunches.

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Wet Ingredients:

1 cup buttermilk

2 large eggs

1/4 cup molasses

1/4 cup brown sugar

1/4 cup melted butter or neutral oil

1 teaspoon vanilla extract

Optional Toppings:

Maple syrup

Whipped cream

Candied ginger pieces

Chopped nuts

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1. In a large bowl, whisk together all dry ingredients until evenly combined.

2. In another bowl, whisk together buttermilk, eggs, molasses, brown sugar, melted butter, and vanilla extract.

3. Pour wet ingredients into dry ingredients and stir gently until just combined; small lumps are okay.

4. Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.

5. Pour 1/4 cup batter per pancake onto skillet; cook 2-3 min until bubbles form, then flip and cook 2-3 min more.

6. Keep cooked pancakes warm in a low oven while cooking remaining batter.

7. Stack pancakes on a plate and add desired toppings like maple syrup, whipped cream, or candied ginger.

Do not overmix the batter for fluffier pancakes.

Vegan option: use almond milk with vinegar and flax eggs.

Batter can be refrigerated up to 24 hours before cooking.

Mini pancakes are great for kids or brunch parties.

Crispy edges can be achieved using a cast-iron skillet.