Fluffy pancakes get the gingerbread treatment! Brown sugar, molasses, cinnamon, ginger ... yum. Top with whipped cream and cinnamon for the perfect breakfast treat.
1 1/2cupsall-purpose flour
1 1/2teaspoonsbaking powder
1/4teaspoonfine-grain sea salt or table salt
1cupmilkor unsweetened almond milk
3tablespoonsbuttermelted (or melted coconut oil)
3tablespoonsdark brown sugar
To a large bowl, add the flour, baking powder, spices, and salt. Mix together with a whisk.
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.
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.)
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.
Add a bit of butter, coconut oil, or nonstick cooking spray to your griddle to ensure the pancakes don't stick.
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.
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.
Flip and cook the other side until golden brown.
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.