Ingredients
1 ½ cups all-purpose flour
1 tablespoon baking powder
¼ cup molasses
½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon salt (or more to taste)
1 ¼ cups milk
3 tablespoons butter, melted
1 egg
1 teaspoon vanilla extract
Whipped cream
Maple syrup
Chopped pecans (optional)
Fresh or dried cranberries (optional)
Instructions
1. In a large bowl, sift together 1 ½ cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of ground ginger, ½ teaspoon of cinnamon, ¼ teaspoon of cloves, and ¼ teaspoon of salt.
2. Create a well in the center of the dry ingredients.
3. In a separate bowl, whisk together 1 ¼ cups of milk, ¼ cup of molasses, 3 tablespoons of melted butter, 1 egg, and 1 teaspoon of vanilla extract until the mixture is smooth.
4. Pour the wet ingredients into the well of the dry ingredients and mix until just combined, ensuring no dry flour remains. The batter should have a slightly lumpy consistency; be careful not to overmix.
5. Let the batter rest for 5 minutes while you heat the griddle.
6. Heat a griddle or a large non-stick pan over medium to medium-high heat and lightly grease it with butter or cooking spray.
7. Pour approximately ¼ cup of the batter onto the hot griddle for each pancake.
8. Cook for about 2 to 3 minutes, or until bubbles form across the entire surface and the edges appear dry.
9. Flip the pancakes and cook for another 1 to 2 minutes, until the other side is golden brown.
10. To keep the pancakes warm, transfer them to a baking sheet in an oven preheated to 200°F. Repeat the process with the remaining batter.
11. Serve the pancakes warm and top with whipped cream, maple syrup, chopped pecans, and cranberries.
Notes
Gluten-Free Option: You can make this recipe gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. While the texture may be slightly different, the pancakes will still be delicious.
Dairy-Free Option: For a dairy-free version, use non-dairy milk such as oat, almond, or soy, and replace the butter with melted coconut oil or vegetable oil.
Batter Consistency: If the batter seems too thick after resting, you can add milk, one tablespoon at a time, until it reaches a pourable consistency that flows slowly but steadily from a spoon.
Spice Variations: Feel free to adjust the spices to your liking. For a stronger ginger flavor, add an extra ¼ teaspoon of ginger. For additional warmth, you can include ¼ teaspoon of nutmeg.
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 5 days. To freeze them, place a piece of parchment paper between each pancake and store them in a freezer bag or container for up to 3 months.
Reheating: Refrigerated pancakes can be reheated in the microwave for 30-45 seconds or in a toaster. Frozen pancakes can be reheated directly from the freezer in a toaster or microwave without thawing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 10g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg