Good Morning and Happy Monday, everyone!
I hope you all had a wonderful weekend! Mine was very relaxing- with my time divided between getting some Christmas shopping done from the comfort of my couch, setting up some decorations around the house- and going on little drives with friends through the Western Massachusetts’ countryside to marvel at the snow and festively illuminated farms around the area.
And, of course- getting into the holiday spirit means cooking up some seasonally appropriate dishes, too! Case in point? These sugary gingerbread pancakes I served (with hot chocolate!) during Sunday brunch with some of the girls yesterday morning/afternoon before we hit the road for a day out together to catch up while getting some errands done.
These pancakes take about 30 minutes total to prep and bake- making them a perfect option to serve when it comes time for that last-minute holiday craziness to kick in. Don’t stress yourself out with a big breakfast. Just make these!
WHAT YOU’LL NEED:
- 2 cups all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- Pinch of cloves
- Pinch of nutmeg
- Pinch of allspice
- 1½ cups buttermilk
- ¼ cup molasses
- 1 egg
- 1 teaspoon pure vanilla extract
- Confectioners’ sugar, as needed for serving (optional)
- Whipped cream, as needed for serving (optional)
READY? HERE’S WHAT YOU DO:
- In a large bowl, whisk the flour with the baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice to combine.
- In a medium bowl, whisk the buttermilk with the molasses, egg and vanilla extract to combine. Add the buttermilk mixture to the flour mixture and whisk until well combined.
- Heat a large skillet or griddle over medium-high heat. When it’s hot, spritz it with nonstick cooking spray.
- Working in batches, pour scoops of batter (about ½ cup each) onto the hot griddle. Cook until the pancakes are golden brown, 2 to 3 minutes, and then flip and cook until golden on the other side, 1 to 2 minutes more. Repeat with the remaining batter.
- Serve immediately, garnished with confectioners’ sugar and whipped cream, is using.
A dusting of powdered sugar and a dollop of whipped cream on top- and these pancakes looked *and* tasted magical. I would gladly make these again- probably for when all the girls in my family get together to bake cookies and wrap gifts a few days before Christmas Eve! These were a big hit yesterday- and I know they’ll be a big hit then, too!
And now with another work week ahead of me, I’m off to get started on sifting through my e-mails, voicemails and caseload for the day. Here’s wishing you all an easy and stress-free start to your week!
xx
– Ashley –
Blondie Birdie 