Festive Breakfast Pancakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/4 teaspoon baking soda
04 -
1 teaspoon salt
05 -
2 teaspoons ground ginger
06 -
2 teaspoons ground cinnamon
07 -
1/2 teaspoon ground cloves
→ Wet Ingredients
08 -
1 1/4 cups whole milk
09 -
2 large eggs
10 -
1/3 cup unsulphured molasses
11 -
4 tablespoons unsalted butter, melted
# Instructions:
01 -
Grab a big mixing bowl and whisk together your flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until everything's evenly distributed.
02 -
In another bowl, whisk the milk, eggs, molasses, and melted butter together until they're nicely blended. Then pour this mixture into your dry ingredients and gently whisk until just combined—don't worry if you see a few lumps, that's actually perfect for fluffy pancakes.
03 -
Get your griddle or nonstick skillet warming over medium heat, then add a little butter to grease the surface lightly.
04 -
Scoop about 1/4 to 1/3 cup of batter onto the hot griddle for each pancake. Let them cook until you see bubbles popping on the surface and the bottoms turn golden brown, which should take around 2 to 3 minutes. Flip them over and cook the other side until it's golden too, about 2 minutes more. Keep going in batches, adding a bit more butter between each round. Serve these beauties warm with butter and maple syrup if you like.
# Notes:
01 -
Don't worry about making the batter completely smooth—a few lumps are actually your friend here and will give you fluffier pancakes. Just make sure there aren't any dry flour streaks left.
02 -
Want to keep your pancakes warm while you finish cooking the whole batch? Set a wire rack on a baking sheet and place it in your oven at 200°F. Transfer each pancake there as it's done so everyone can enjoy hot pancakes together.
03 -
Every stovetop is a little different, so keep an eye on your heat. If the pancakes are browning too fast, dial it down. If they look pale and won't flip easily after a few minutes, bump the heat up a notch.
04 -
For a sweeter version, swap out 2 tablespoons of the molasses with 2 tablespoons of dark brown sugar. You'll still get that rich molasses flavor with an extra touch of sweetness.
05 -
Feel free to get creative with mix-ins! Sprinkle chocolate chips, dried cranberries, or chopped toasted nuts onto each pancake right after pouring the batter for extra flavor and fun.