Gingerbread Pancakes with Cinnamon Maple Glaze
Ingredients:
For the pancakes:
Ingredients:
For the pancakes:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup brown sugar
- 1 cup buttermilk
- 1/4 cup molasses
- 1 large egg
- 3 tablespoons melted butter
- 1/2 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- A pinch of salt
- Prepare the pancake batter:
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and brown sugar.
- In another bowl, whisk together the buttermilk, molasses, egg, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; some lumps are okay. Let the batter sit for 5-10 minutes.
- Make the glaze:
- In a small saucepan, combine the maple syrup, cinnamon, vanilla extract, and a pinch of salt. Warm over low heat, stirring occasionally, until the mixture is well combined. Set aside.
- Cook the pancakes:
- Preheat a griddle or a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve:
- Stack the pancakes on a plate and drizzle the warm cinnamon maple glaze generously over the top.
- Garnish with chopped nuts, whipped cream, or fresh fruit if desired.
