Do you like pancakes? What about gingerbread? Have I got a treat for you!
Gingerbread Pancakes
- 2 cups baking mix (like Bisquick®)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 eggs
- 1 cup milk
- ¼ cup molasses (not blackstrap)
In a small bowl, stir together baking mix, cinnamon, and ginger; set aside. In a medium bowl, add eggs, milk, and molasses. Stir with a wire whisk until well blended. Add dry mixture to wet mixture and stir just till combined.
Place a nonstick griddle over medium heat. Spoon batter in ⅓-cup portions onto the griddle and gently spread into 4-inch rounds. Cook until edges begin to look dry, 2-3 minutes. Turn with a wide spatula and brown the other side, another 2-3 minutes.
As pancakes are cooked, stack them on a baking sheet and keep them warm in a 200˚F oven. Serve warm with butter and syrup.
NOTE: If you have a metal gingerbread man cookie cutter, set it on the griddle and pour the batter inside. Once the pancake is ready to turn, use tongs to carefully lift the cookie cutter. Be careful though... the cookie cutter will be hot!
