Soft and Fluffy Gingerbread Pancakes with Ginger Molasses Maple Syrup
I love the flavors of gingerbread and molasses so much and these pancakes that taste like gingerbread cookies. They’re light, soft, fluffy and there’s a pleasant boldness to them. They’re well-spiced without being overdone, but if you’re more sensitive to spices, tone them down, possibly even halving them; and dial the molasses back to taste. To keep them lighter, I didn’t fry them in butter and instead just sprayed my skillet with cooking spray. Tip – To keep pancakes warm for up to 1 hour, transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm. The pancakes are the perfect warm, comforting start to any chilly winter morning, and they’d be a great brunch or breakfast-in-bed treat, a fabulous Christmas morning option, or eat as for brinner (breakfast-for-dinner). It’ll taste like you’re eating gingerbread cookies for breakfast or dinner.
2tablespoonsdark brown sugarpacked (light brown may be substituted)
2tablespoonsgranulated sugar
2teaspoonscinnamon
1teaspoonground ginger
1teaspoonallspice
1teaspoonground nutmeg
1teaspoonbaking powder
1teaspoonbaking soda
½teaspoonground cloves
pinchsaltoptional and to taste
¾cupbuttermilk
1large egg
3tablespoonslightmedium, or dark molasses (not blackstrap; it’s too pungent)
1tablespooncanola or vegetable oil
1teaspoonvanilla extract
Ginger Molasses Maple Syrup
½cupmaple syrup
1teaspoonto 2 tablespoons lightmedium, or dark molasses, or to taste
½ to 1teaspoonground gingeror to taste
Instructions
Pancakes – In a large mixing bowl, add first 11 ingredients, through optional salt, and whisk to combine; set aside.
In a large glass measuring cup or medium bowl, add remaining 5 ingredients, through vanilla, and whisk to combine.
Pour wet mixture over dry ingredients, stirring until just combined. Batter will be fairly thick and some lumps will be present; don’t try to stir them smooth.
Pre-heat a skillet over medium heat and spray with cooking spray (or use melted butter if you prefer).
Using a 1/4-cup measure sprayed with cooking spray for easy release, scoop batter onto warm skillet. Cook for about 2 1/2 to 3 minutes. Take a peek at the underside with a spatula, and when golden, flip over.
Reduce heat to medium-low and cook for 2 to 3 minutes, or until done. Repeat process with the remaining batter, adding more cooking spray to the skillet as needed, and wiping any black residue with a paper towel as needed. Serve immediately. Tip – To keep pancakes warm for up to 1 hour, transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
Ginger Molasses Maple Syrup – Combine all syrup ingredients in a small bowl or serving pitcher and whisk until smooth. Warm syrup mixture in microwave for about 30 seconds if desired. Pour over pancakes. Extra syrup will keep airtight in the refrigerator for many months.