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Gingerbread Pancakes with Maple Butter

Gingerbread pancakes with maple butter are cooked on a skillet until their edges set and undersides turn golden brown. Warm spices, molasses, and a smooth maple butter make these pancakes a cozy breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the maple butter
  • 0.5 cup unsalted butter softened
  • 2 tbsp pure maple syrup
  • 0.125 tsp kosher salt
For the pancakes
  • 2 cup all-purpose flour
  • 2 tbsp light brown sugar packed
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 1.5 cup buttermilk
  • 0.25 cup molasses unsulphured
  • 1 egg large
  • 3 tbsp unsalted butter melted and cooled
  • 1 tbsp neutral oil for the skillet

Equipment

  • 1 12-inch nonstick skillet or griddle

Method
 

Make the maple butter
  1. Stir the softened butter, maple syrup, and salt until smooth.
  2. Set the maple butter aside.
Make the pancakes
  1. Whisk the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a large bowl.
  2. Whisk the buttermilk, molasses, egg, and melted butter in a medium bowl until combined.
  3. Pour the wet ingredients into the dry ingredients.
  4. Stir just until no dry flour remains; a few lumps are fine.
  5. Heat a 12-inch nonstick skillet or griddle over medium heat.
  6. Lightly brush the skillet with some of the oil.
  7. Scoop 1/4 cup batter per pancake onto the skillet, leaving space between pancakes.
  8. Cook for 2 to 3 minutes, until bubbles form on top and the edges look set.
  9. Flip the pancakes.
  10. Cook for 1 to 2 minutes, until the undersides are browned and the centers are cooked through.
  11. Repeat with the remaining batter, lightly oiling the skillet as needed.
  12. Serve the pancakes warm with the maple butter.

Notes

For tender pancakes, stir the batter just until no dry flour remains; a few lumps are fine. Refrigerate leftovers for up to 3 days, or freeze them for up to 2 months. For a gluten-free variation, use a measure-for-measure gluten-free flour blend.