Ingredients
Scale
- 2 1/4 cups (270 g) all purpose flour
- 2 tablespoons (25 g) dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1 1/2 cups (360 ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1/3 cup (110 g) unsulphured molasses
- 3 tablespoons unsalted butter, melted, plus more for the griddle
- 1 teaspoon vanilla extract
- Warm maple syrup and soft butter, for serving
Instructions
- Whisk the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt together in a large bowl.
- In a second bowl, whisk the buttermilk, eggs, molasses, melted butter and vanilla until the mixture is one deep, even caramel color with no molasses streaks.
- Pour the wet ingredients over the dry and fold with a spatula just until no dry flour shows. The batter should look thick and slightly lumpy.
- Rest the batter for 10 minutes while you heat a griddle or large skillet over medium low heat.
- Lightly butter the griddle. Drop the batter by 1/3 cup, leaving room to spread. Cook for 2 to 3 minutes, until the edges look set and matte and the bubbles on the surface stay open.
- Flip each pancake once and cook 1 to 2 minutes more, until the second side is deep golden and the center springs back when pressed lightly.
- Hold finished pancakes in a single layer on a sheet pan in a 200 degree F oven while you cook the rest, lowering the heat a notch after the first batch if the surfaces darken too fast.
- Serve in warm stacks with soft butter and warm maple syrup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 2
- Calories: 310
- Sugar: 15
- Sodium: 450
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 9
- Cholesterol: 75