Gingerbread Pancakes

Name: Gingerbread Pancakes
Ingredients: 2 eggs; 1/4 cup packed light brown sugar; 1/2 cup buttermilk; 1/2 cup brewed coffee (regular or decaf), cold or at room temperature; 1/4 cup vegetable oil or melted unsalted butter; 2 cups all-purpose flour; 3 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 2 teaspoons ground nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon salt

13 ingredients

11 steps

Ingredients

2 eggs
1/4 cup packed light brown sugar
1/2 cup buttermilk
1/2 cup brewed coffee (regular or decaf), cold or at room temperature
1/4 cup vegetable oil or melted unsalted butter
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

Directions

1

In a medium bowl, whisk together the eggs and sugar.
2

Add the buttermilk, coffee and 1/2 cup water.
3

Stir in the vegetable oil.
4

In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
5

Add the dry ingredients to the wet ingredients, stirring until just combined dont worry if there are a few lumps.
6

Lightly grease a large saute pan or griddle with nonstick spray oil.
7

Heat the pan until hot and then spoon out 1/4 cup batter per pancake.
8

Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes.
9

Turn the pancakes over and cook for another minute or so.
10

Serve immediately or transfer the cooked pancakes to an ovenproof dish in a warm oven until the entire batch is finished.
11

Serve garnished with butter and syrup.