Add some seasonal flair to breakfast with our oh-so-delicious gingerbread pancakes. We bet these will be a hit!
Ingredients
- 1 egg
- 1 ¼ cups buttermilk
- 1/3 cup molasses
- 3 Tbsp. canola oil
- 1 ½ cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 3/4 tsp. ginger
- 1 tsp. cinnamon
- 1/8 tsp. cloves
Garnish
- maple syrup
- pomegranate seeds
- maple whipped cream
Directions
- Whisk together egg, buttermilk, molasses and canola oil. In a separate bowl whisk together flour, baking powder, baking soda, salt and spices.
- Add dry ingredients to wet ingredients and stir to combine. Don’t overmix.
- Drop by 1/3 cupfulls onto hot griddle and brown on both sides. Top with maple syrup, pomegranate seeds and maple whipped cream.
- To make maple whipped cream, combine 1 cup whipping cream with 1 Tbsp. maple syrup and beat until fluffy.
