Gingerbread Pancakes I

15 min

Ingredients

• 1 cup all-purpose bleached flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 1½ teaspoons ground ginger
• ⅛ teaspoon ground cloves
• ¾ cup buttermilk
• ¼ cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 4 teaspoons molasses
• Vegetable oil for brushing griddle

Steps

1. Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2. Mix flour, salt, baking powder, and baking soda in medium bowl.
3. Whisk ground cinnamon, ground ginger, and ground cloves into the dry ingredients.
4. Combine buttermilk and milk, and bring to room temperature by microwaving or heating gently on the stove.
5. Whisk egg, butter, vanilla, and molasses into the milk mixture.
6. Add wet ingredients to dry ingredients and whisk until just mixed.
7. Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
8. Increase heat to medium and generously brush skillet or griddle with oil.
9. When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time.
10. Work in batches, if necessary, to avoid overcrowding.
11. When pancake bottoms are golden brown and tops start to bubble (2–3 minutes), flip pancakes.
12. Cook until pancakes are golden brown on remaining side.
13. Repeat, brushing skillet or griddle with oil.
14. Serve hot.

More recipes with flour, baking powder, baking soda, cinnamon, ginger, cloves, buttermilk, milk, eggs, butter, vanilla or molasses

Adapted from “Gingerbread Pancakes I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.