Prep Time 10 mins
COOK Time 25 minutes
4 tbsp butter, melted 1 c buttermilk 1 egg ½ c molasses 1 tsp vanilla extract 1.5 c flour 1 tbsp baking powder 1 tsp salt 2 tsp ground ginger 1 tsp cinnamon ¼ tsp ground cloves
⭐️ buttermilk is worth seeking out for extra fluffy pancakes ⭐️ the batter is slightly thinner than traditional pancake batter due to the molasses - don't panic! they'll fluff up as they cook ⭐️ keep pancakes in a 200°F oven until ready to serve
Whisk flour, baking powder, salt, and spices. In a separate bowl, whisk butter, buttermilk, egg, molasses, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Mix with a whisk or rubber spatula until just barely combined.
Ladle 1/4 cup portions of batter into a heated, greased skillet or griddle. Cook 4 minutes, until bubbles form.
Flip using a spatula, then cook 2-3 minutes more, or until the pancakes lightly spring back when pressed in the center.
Serve with fresh fruit (we like pears and pomegranates), whipped cream, and/or real maple syrup. Enjoy!