Last Updated on November 26, 2016 by Jennifer Pallian BSc, RD
These fluffy gingerbread pancakes are like your favourite Christmas cookies, but in breakfast format. (#YAY) They’re sweetened with molasses, and generously spiced with ginger and cinnamon.
I’ve been waking up really early lately. Early enough to make a breakfast that isn’t just a slice of toast or re-heated oatmeal.
See, on a typical morning recently, in the time it took me to rustle up some desperately-needed caffeine, my 1-year-old emptied a box of sandwich bags all over the kitchen floor (slippery buggers), poured his milk in my sheepskin slipper, unfurled a commercial-sized roll of parchment paper, stuffed his socks in the toilet, gave my bagel to the dog, and threw my laptop across the room.
Allthewhile, the 3-year-old is sending out rapid-fire requests and and asking question after question without taking breaths between them. It’s blessed chaos.
I typically force myself to stay in bed after my baby’s early-morning milk (around 5 am), but it takes me a long time to get back to sleep, and then I feel so sluggish and tired when my 3-year-old finally wakes me out of a deep slumber around 7. So for a week or so, I’ve been just getting up after the early feed. Putting the baby back to bed for a while, and enjoying some blissful early-morning quiet.
I really feel so much more serene for the day when I can ease into it. Besides, because the babes resisted it so hard, my body has still never really adjusted to the end of daylight savings time. And since I booked tickets to head East for Christmas, I figure I might as well be pre-adjusted to the 4-hour time difference. And it gives me time to make festive pancakes!
Pomegranate seeds are so pretty as a garnish, but are obviously optional. A few red berries would be gorgeous, too. I topped with a dollop of thick greek yogurt, maple syrup and a dusting of confectioners’ sugar to guild the lily (but mostly because I wanted the shot – doesn’t it look like SNOW?!)
- 2 ¼ cups all purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp kosher salt
- 2 eggs
- 1 ⅔ cups milk
- ⅓ cup molasses warmed slightly
- 2 tbsp vegetable oil plus more for pan
- 1 tsp pure vanilla extract
- Preheat your griddle or nonstick pan over medium-low heat while you make the pancake batter.
- In a large bowl, whisk together flour, baking powder, baking soda, spices and salt.
- In a separate bowl, lightly whisk the eggs. Whisk in the milk, warmed molasses (I do it in 20 seconds in the microwave), vegetable oil and vanilla. Pour it into the flour mixture and whisk until just combined (no more floury streaks, but still lumpy).
- Lightly oil the griddle or pan, then scoop out batter by scant 1/3-cupfuls to make pancakes. Cook until brown on the bottom and bubbles start to appear on the surface, about 2-3 minutes, then flip and cook until browned on the other side, another 2-3 minutes.