Gingerbread spiced pancakes are smothered with a buttery pecan syrup.
Servings: 12 Pancakes
- 1/2 cup butter
- 1 cup molasses
- 1 large egg
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Using a hand mixer, whip the butter in a large mixing bowl.
Mix in the molasses, egg, and milk until well combined.
Add in the flour, cornstarch, salt, baking soda, cinnamon, ginger cloves, and salt and mix until well combined. The batter should be pour-able, but not runny.
Heat a non-stick griddle to medium high heat.
Cook your pancakes on the griddle by scooping 1/4 cup of the batter onto the griddle. Flip the pancake over when bubbles appear. The pancakes is done when it is lightly browned on both sides and cooked through.
Serve with the hot butter pecan syrup.
Calories: 260kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 349mg | Potassium: 478mg | Sugar: 22g | Vitamin A: 305IU | Calcium: 101mg | Iron: 2.4mg