Gingerbread Pancakes

Step 1

To a large bowl, add the flour, baking powder, spices, and salt. Mix together with a whisk.

Step 2

In a separate medium bowl, beat together the milk, eggs, butter or coconut oil, brown sugar, molasses, and vanilla. Helpful hint: Spray your measuring spoon with a quick hit of nonstick cooking spray or coat in a bit of oil or butter before measuring out the molasses. It'll slip right out of the spoon, instead of clinging for dear life.

Step 3

Make a well in the center of the dry ingredients, and pour the wet into the dry. Mix with a wire whisk just until the wet and dry are incorporated. Don't overmix! It'll make your pancakes tough. (I know, awfully brown for pancake batter, isn't it? I love it.)

Step 4

Heat your griddle to 350 degrees (or medium heat). You know it's ready for pancakes when you sprinkle a drop of water on the surface and it jumps around.

Step 5

Add a bit of butter, coconut oil, or nonstick cooking spray to your griddle to ensure the pancakes don't stick.

Step 6

Using a 1/3 cup measuring cup (or 1/2 cup measuring cup for slightly bigger pancakes), pour scoops of batter onto the hot griddle.

Step 7

They're ready to turn over when the sides start looking dry and bubbly, and you can easily slip your spatula underneath and see that they're getting brown.

Step 8

Flip and cook the other side until golden brown.

Step 9

Top with butter, syrup or jam, and (very important!) a dollop of whipped cream. Sprinkle a little cinnamon over all for a fancier (and yummier) look.