Gingerbread Pancakes

Gingerbread Pancakes (inspired by Averie Cooks)

1 cup all-purpose flour

2 Tb packed dark brown sugar

2 Tb granulated sugar

2 tsp cinnamon

1 rounded tsp ginger

1/2 tsp nutmeg

1/2 tsp ground cloves

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 large egg

1 tsp vanilla

3 Tb molasses

1 Tb vegetable oil

Whisk together the flour, sugars, spices, salt, and baking powder and soda in a large mixing bowl and set aside.

In a separate bowl, combine the buttermilk, oil, vanilla, molasses, and egg. Whisk till smooth.

Add the wet ingredients to the dry, stirring until just combined. Don't worry if it's a little lumpy!

Heat a griddle pan or a cast iron skillet to medium heat. Use a 1/4 cup to measure out your pancake batter. Cook until bubbles pop around the edges and don't immediately fill in. Carefully flip over and cook till nicely browned on both sides. After you flip these they can scorch quickly, so take a peek underneath every few minutes! Serve immediately.