Fall season is my favorite. Tree colors are changing from green to golden mixtures of yellow, red, and brown. The cool crispy wind in the air. And the vast options of different squashs such as acorn, buternut, and my favorite . . . pumpkins! Anyways, todays post are all about breakfast! These gingerbread pancakes are the perfect breakfast idea for those who love an extra spice to their meal! Wanna change things up? No worries because these fluffy and airy pancakes are just the thing.
It is very important to use buttermilk. The sourness of the milk helps aid the pancakes to rise up and act fluffier. If you ran out of buttermilk, you can simply just add 1 tablespoon of white distilled vinegar to 1 cup whole milk. Wait 5 minutes to let it soak in. And voila! You got homemade buttermilk! Happy eating~ 🙂
1 cup all-purpose flour
2 tablespoons dark brown sugar, packed (light brown may be substituted)
2 tablespoons granulated sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
pinch salt, optional and to taste
3/4 cup buttermilk
1 large egg
3 tablespoons light, medium, or dark molasses (not blackstrap; it’s too pungent)
1 tablespoon canola or vegetable oil
1 teaspoon vanilla extract
Ginger Molasses Maple Syrup (double or triple the ratios as necessary)
1/2 cup maple syrup
1 teaspoon to 2 tablespoons light, medium, or dark molasses, or to taste
1/2 to 1 teaspoon ground ginger, or to taste
- 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.
Adapted from Averie Cooks