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Gingerbread Pancakes
Sugar, spice and everything nice
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
’Tis the season for gingerbread, and we’ll take it in any form, from houses to cookies and even these cute little cakes. However, we found a new recipe involving this flavor that is the absolute tops: gingerbread pancakes. Can’t you just picture digging into a stack of these on Christmas morning? (Yeah…us, too.)
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Makes 4 servings
Start to Finish: 45 minutes
Ingredients
2 cups all-purpose flour
1¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¾ teaspoon ground ginger
Pinch of cloves
Pinch of nutmeg
Pinch of allspice
1½ cups buttermilk
¼ cup molasses
1 egg
1 teaspoon pure vanilla extract
Confectioners' sugar, as needed for serving (optional)
Whipped cream, as needed for serving (optional)
Directions
1. In a large bowl, whisk the flour with the baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice to combine.
2. In a medium bowl, whisk the buttermilk with the molasses, egg and vanilla extract to combine. Add the buttermilk mixture to the flour mixture and whisk until well combined.
3. Heat a large skillet or griddle over medium-high heat. When it’s hot, spritz it with nonstick cooking spray.
4. Working in batches, pour scoops of batter (about ½ cup each) onto the hot griddle. Cook until thepancakes are golden brown, 2 to 3 minutes, and then flip and cook until golden on the other side, 1 to 2 minutes more. Repeat with the remaining batter.
5. Serve immediately, garnished with confectioners’ sugar and whipped cream, is using.
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