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Gingerbread Pancakes with Cinnamon Syrup
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Ingredients:
1 1/4 Cups Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
2 1/2 Tsp Cinnamon, divided
3/4 Tsp Ground Ginger
1/4 Tsp Ground Cloves
1/4 Tsp Nutmeg
1/4 Cup Brown Sugar
3 Tbsp Molasses
2 Large Eggs
4 Tbsp Butter, melted
3/4 Cup Milk
1 Cup Maple Syrup
Directions:
Prepare the pancake batter. Add the flour, baking powder, baking soda, salt, 1 ½ tsp cinnamon, ginger, cloves, and nutmeg to a large bowl. Whisk to combine.
Add the brown sugar, molasses, eggs, melted butter, and milk to a separate bowl. Whisk to combine.
Pour the wet ingredients into the dry ingredients. Whisk until just combined (some lumps are OK).
Heat a griddle over medium heat.
Scoop about ¼ - ½ cup of the pancake batter onto the pan. Repeat until you don’t have room for more pancakes on the griddle. Cook until bubbles begin to form on the surface, then flip and cook the other side until lightly browned. Repeat with the remaining batter.
Add the maple syrup to a microwave safe container. Stir in 1 tsp cinnamon. Heat for 30-60 seconds.
Serve the pancakes immediately, while still warm, with the cinnamon syrup drizzled over the top. Enjoy!
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Prepare the pancake batter. Add the flour, baking powder, baking soda, salt, 1 ½ tsp cinnamon, ginger, cloves, and nutmeg to a large bowl. Whisk to combine.
Add the brown sugar, molasses, eggs, melted butter, and milk to a separate bowl. Whisk to combine.
Pour the wet ingredients into the dry ingredients. Whisk until just combined (some lumps are OK).
Heat a griddle over medium heat.
Scoop about ¼ - ½ cup of the pancake batter onto the pan. Repeat until you don’t have room for more pancakes on the griddle. Cook until bubbles begin to form on the surface, then flip and cook the other side until lightly browned. Repeat with the remaining batter.
Add the maple syrup to a microwave safe container. Stir in 1 tsp cinnamon. Heat for 30-60 seconds.
Serve the pancakes immediately, while still warm, with the cinnamon syrup drizzled over the top. Enjoy!
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