Can I use blackstrap molasses for gingerbread pancakes?

It is not recommended. Blackstrap is the third boiling of the cane and tastes bitter and mineral heavy, which overwhelms the spices. Ordinary unsulfured baking molasses gives the deep color and rounded sweetness this recipe is built on.

Why does the batter need to rest for 5 minutes?

The rest hydrates the flour so the centers cook through instead of staying gummy, and it lets the baking powder begin its lift. Five minutes is enough here, and the griddle heats during the same window, so no time is lost.

Can I mix the whole batter the night before?

Keep the dry mix overnight, but add the wet ingredients in the morning. Baking soda starts reacting with the molasses as soon as they meet, and a batter that sleeps all night cooks up flat and dense.

My pancakes brown too fast on the bottom. What is wrong?

Molasses and brown sugar caramelize quicker than plain batter, so the griddle is almost certainly too hot. Cook at honest medium heat, and use the water drop test: drops should dance for about 2 seconds before evaporating.

Can I make these on a skillet instead of a griddle?

Yes, a large nonstick or cast iron skillet works well. Cook two pancakes at a time instead of four, keep the finished ones warm in a 200°F oven, and wipe the pan lightly with butter between batches.

Gingerbread Pancakes in 20 Minutes, Fluffy and Warm-Spiced

Ingredients

Scale

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 tablespoons packed brown sugar
1 1/4 cups whole milk, warmed until steaming
1 large egg, at room temperature
1/4 cup unsulfured molasses (not blackstrap)
3 tablespoons butter, melted, plus more for the griddle
1 teaspoon vanilla extract
1/2 cup pure maple syrup, for the ginger syrup
1/4 teaspoon ground ginger, for the syrup
Powdered sugar and extra butter, for serving

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Instructions

Whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg and brown sugar in a large bowl until the spices are evenly freckled through the flour. This bowl can be covered and left overnight.
Whisk the warm milk, egg, molasses, melted butter and vanilla in a second bowl until the molasses disappears into the milk and the mixture looks like pale caramel.
Pour the wet mixture into the dry and stir with a spatula just until no dry flour remains, about 12 strokes. Lumps are welcome; a smooth batter is an overmixed one. Rest the batter for 5 minutes.
While the batter rests, heat a griddle or large skillet over medium heat. Flick on a few drops of water: they should dance and evaporate in about 2 seconds. Brush the surface lightly with butter.
Scoop a level 1/4 cup of batter per pancake, leaving room to spread. Cook until the surfaces are covered with bubbles that begin to pop and the edges look set, about 2 minutes.
Flip once, confidently, and cook 1 to 2 minutes more, until the second side is deep golden and the center springs back when pressed lightly. Never pat a pancake down with the spatula.
Move finished pancakes to a plate in a 200°F oven, uncovered, while you cook the second batch. Rebutter the griddle lightly between batches.
Warm the maple syrup with the 1/4 teaspoon of ginger in a small saucepan for 2 to 3 minutes, just until steaming. Serve the stacks hot with butter, the ginger syrup and a snowfall of powdered sugar.

Notes

Two rules carry this recipe: ordinary unsulfured molasses, never blackstrap, and the 5 minute rest taken while the griddle heats, so no time is wasted. The dry mix waits overnight happily; the wet batter does not, because the baking soda starts spending itself on contact with the molasses. Leftovers freeze flat between parchment for up to 2 months and toast back perfectly. Nutrition per serving of 2 pancakes with a tablespoon of ginger syrup: about 365 calories, 58 g carbohydrates, 24 g sugar, 11 g fat, 8 g protein, 470 mg sodium.

Author: Chef Hanna Zest
Prep Time: 8 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Griddle
Cuisine: American