With the fluffiest texture and just the right amount of spice, these are a perfect holiday breakfast!
– Milk – Eggs – Unsalted butter – Molasses – Vanilla extract
– Whole-wheat flour – Baking powder – Cinnamon, ground dried ginger, ground cloves (or allspice), and salt
Add the milk, eggs, butter, molasses, and vanilla to a medium bowl. Whisk to combine Into a smooth mixture. Add the dry ingredients to a separate medium bowl.
Whisk gently to combine. Whisk in the milk mixture to make a uniform batter. (If it seems very thick, add 1-2 tablespoons milk and stir.)
Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan. Spoon out about ¼ cup batter per pancake.
Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set. Flip over with a spatula and cook for an additional 3 minutes.
Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch.
Serve warm with applesauce, maple syrup, and/or nut or seed butter as you like. Store for 3-5 days in the fridge in an airtight container.