Christmas morning Gingerbread Pancakes are a festive breakfast treat for the whole family. Perfectly spiced with ginger, cinnamon, nutmeg and molasses, easy gingerbread pancakes are a fast and filling way to kick off a happy holiday.
Whisk the wet ingredients - combine the melted butter, buttermilk, egg, molasses, and vanilla extract in a small bowl and whisk until well combined and smooth.
In a separate, larger bowl combine the flour, baking powder, salt, ginger, cinnamon, and cloves. Whisk until smooth.
Pour the wet ingredients into the dry ingredients. Mix with a whisk or rubber spatula until just barely combined and the flour is evenly moistened; do not overmix.
Heat a griddle or non-stick skillet over medium-low heat. The skillet is fully heated once a few drops of water skid across the surface before evaporating. Lightly mist the surface with cooking spray or a small amount of butter.
Ladle the batter into the skillet in ¼ c portions. (An ice cream scooper is the perfect portion size!) Cook undisturbed until bubbles form on the surface and the edges are set, 3-4 minutes. Use a spatula to gently flip the pancakes and continue cooking 2-3 minutes more, or until the pancakes lightly spring back when pressed in the center.
Remove the pancakes from the skillet and keep warm in a 200°F oven until ready to serve. Makes 18 4" pancakes.
Serve warm with fresh fruit, whipped cream, and/or real maple syrup.