festive holiday gingerbread pancakes full of spice and topped with whipped cream
yield: approximately 24 pancakes
3 cups all-purpose flour
2 tsp kosher salt
¾ cup + 2 tbsp sugar
4 tbsp baking powder
2 tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground cloves
½ tsp ground nutmeg
6 tbsp oil
3 tbsp molasses
2 ¾ cups whole milk
1 tbsp vanilla extract
butter, for cooking
crushed gingerbread cookies
In a mixing bowl, whisk together the flour, salt, sugar, baking powder, cinnamon, ginger, cloves, and nutmeg. Set aside.
In another mixing bowl, beat the eggs. Whisk in the oil and molasses until smooth. Incorporate the milk and vanilla.
Pour ¾ of the wet ingredients into the dry ingredients and whisk until smooth. Add the remaining wet ingredients and gently stir until incorporated.
Heat a griddle over medium heat. Add a tablespoon or two of butter at a time and let melt. Working in batches, ladle the pancake batter into 4 to 5-inch circles on the griddle. Cook the pancakes until set on one side and bubbles begin to form. Flip the pancakes and finish cooking on the other side for another couple of minutes.
Keep the pancakes warm while you finish cooking the rest of the batter.
Serve the pancakes with a smear of softened butter, lots of maple syrup, fresh whipped cream, crushed gingerbread cookies, and a dusting of powdered sugar.
This recipe makes a lot of pancakes if you’re serving a crowd or simply want leftovers. If you want to cut the recipe down, I recommend going down in thirds.