Nothing is as comforting to me as curling up to a big stack of pancakes on a chilly weekend morning. No matter what breakfast/brunch item I am having at a restaurant, I almost always have to get pancakes too, as a second entrée. You know, just because. I seriously LOVE pancakes any time, but these are so delicious and perfect for winter and the holiday season. The recipe is only for two, so feel free to share these with a loved one. Or, you can double or triple it for the family or if you’re hosting a brunch! Nothing beats the spice combo and the big plus is that they’re whole wheat! You’d never know. I know some people aren’t huge fans of gingerbread, but these are spiced so subtly. I think you’ll love them even if you aren’t too keen on gingerbread.
I grew up eating pancakes made from Bisquick..and I always loved them. My mom would put chocolate chips in them a lot of the time and my brother and I would devour them in seconds with that amazing fake pancake syrup. There is definitely nothing wrong with that, I still could put away my fair share of Bisquick pancakes, but there’s something about making your own batter and customizing it with the flavors and flours you like. Using whole wheat flour here makes them a little more figure friendly, which I am always in support of.
Taking the extra few minutes to make the pancake batter from scratch is totally worth it.
Serves 2 (Makes about 6 large pancakes)
1 1/4 c. whole wheat pastry flour (not regular whole wheat flour)
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 large egg
2 T. unsalted butter, melted and cooled
2 T. brown sugar
1 1/2 T. molasses
1/2 tsp. vanilla
1 c. buttermilk
Begin by whisking together flour, cinnamon, ginger, allspice, nutmeg, cloves, salt, baking soda, and baking powder in a medium bowl. Set aside.
In a separate bowl, whisk together melted butter and brown sugar until smooth, then whisk in molasses. Add egg and vanilla, and whisk to combine, then add buttermilk and whisk until smooth.
Add the dry ingredients to the wet and stir with a large spoon until just combined. It is ok if it is still a little lumpy. You don’t want to overmix the batter.
Preheat skillet or griddle to medium heat, and spray with nonstick spray. Drop pancake batter on griddle or pan by the 1/4 c. and cook pancakes for about 2-3 minutes per side until golden, or less, depending on your heat source.
Serve with pure maple syrup and enjoy!
These would even be yummy if you heated the maple syrup on the stove and added a little piece of peeled fresh ginger to it and let the maple syrup infuse for several minutes.
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