Whole Wheat Gingerbread Pancakes

I have no idea why I crave "holiday" flavors a month or two AFTER the holidays. It happens every year. Everyone has already had their fill of peppermint, pumpkin, apple pie and so forth and I just can't get enough. My neighbor made some delicious gingerbread cookies for a cookies exchange in January and I've been craving them ever since. Unfortunately my New Year's resolution was the same as everyone else. (Seriously, I think January must be the healthiest month every year.) So I decided to combine my weekly pancakes with my craving for gingerbread cookies and make gingerbread pancakes! They turned out fantastic. And since they were going to end up brown in color anyway I decided to do whole wheat. It was a great idea. All my babysitting kids loved them! And so did I. I did tell them they were Gingerbread "Cookie" Pancakes. Haha. Since I was making them mainly for kids I toned down the spices but you could certainly amp them up if you felt so inclined. Also, this makes quite a bit so you can take the extra and put them in the freezer for another day.

 

Gingerbread Pancakes

• 3 eggs
• 1/4 cup brown sugar
• 1 1/2 cup buttermilk
• 3/4 cup water
• 2 Tbsp molasses
• 2 1/2 cups whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cloves
• 1 Tbsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 4 Tbsp butter, melted
•  
• Combine eggs and brown sugar with whisk until combined. Add in buttermilk, water and molasses. Combine the rest of the ingredients except butter into the batter. Stir until just combined and then add in the butter. Mix until all combined. At this point you can put the batter in the fridge and cook in the morning, or just go ahead and cook them up right away. Heat a griddle over medium heat. Pour batter onto griddle. When they start to bubble around the edges flip and cook until slightly browned and cooked through in the middle. I always just press down in the middle and if it springs right back up then it's done. Serve with apple pie filling or butter and pancake syrup. 

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