Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups milk (whole or 2%)
- 1 large egg
- 1/3 cup unsulphured molasses
- 2 tablespoons melted butter (unsalted)
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Ensure there are no large clumps of brown sugar. In a separate medium bowl, whisk the egg, then stir in the milk, molasses, melted butter, and vanilla extract until the mixture is smooth and dark brown. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
- Heat a large non-stick griddle or skillet over medium-low heat. Lightly grease the surface with a small amount of butter or cooking spray. Pour approximately 1/4 cup of batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles begin to form on the surface and the edges look set. Flip the pancakes carefully and cook for another 1 to 2 minutes on the second side until golden brown and cooked through. Repeat with the remaining batter.
- Stack three or four pancakes on each plate. If you are serving them immediately, top with a pat of butter and a generous drizzle of warm maple syrup. For a truly festive look, add a dollop of whipped cream and a sprinkle of pomegranate seeds or a dusting of powdered sugar. If you are making these ahead, let them cool completely on a wire rack before storing them in an airtight container or freezer bag.
- Cook Time: 30 minutes