SRC: Gingerbread Pankcakes

So I realize Christmas was yesterday, but there is no reason that the flavor of gingerbread cannot be enjoyed all winter long!  Starbucks will be pushing that flavor of latte well into February.  I made these as a Christmas Eve morning breakfast for the Husband and myself.  I definitely waited until the eleventh hour to do my Secret Recipe Club (SRC) post this month, but I was drawn to Erin at The Spiffy Cookie‘s Christmas recipe roundup!  So I wanted to make these on the holiday weekend.  I wish I had had time to make more of the recipes she listed, especially the Biscofff Cinnamon Rolls, since I have a jar of that spread in my pantry!

If you’re a gingerbread lover, these pancakes are sure to please.  I used straight up molasses instead of brown sugar to make them extra “gingerbready”.  The smell was great while cooking!  Perfect way to get in the holiday mood, and power up for our whirlwind of family get-togethers on Saturday and Sunday.

Erin mentioned in her post that these were a bit thin, so I adjusted the ingredients a bit to try to get them to be a bit more fluffy.  I think we have a winner!

We had a great weekend.  Good times with friends and family!  I hope everyone else had a fabulous weekend, and is getting some well deserved rest today.  I typically cook or bake as a way to relieve stress, but today I am taking a break and enjoying my leftovers!

Gingerbread Pancakes, makes about 10 large pancakes

adapted from The Spiffy Cookie

• 1 cup whole-wheat flour
• 1/4 cup all-purpose flour
• 1/4 cup molasses
• 1-1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• 1 large egg
• 1-1/2 cups milk or water
• 2 tsp vanilla extract
• butter, for the skillet or pan
• Maple syrup, for serving (optional)
• Whipped cream, for serving (optional)

In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

Whisk together the molasses, egg, and vanilla extract.  Add milk (or water), mix well.  Add the wet ingredients to the dry ingredients and whisk just until combined (some lumps are fine).

Heat a griddle or large nonstick skillet over medium heat.  Add 1/4 cup of batter to the pan for each pancake.  Cook until bubbles appear on the surface of the pancakes and they begin to brown just a bit around the edges, about 2 minutes, then flip and cook on the other side for about 2 minutes more.

Top with maple syrup and a dollop of whipped cream.  Enjoy!