Catherine, One Potato’s co-founder, recently shared a story of her son, Kenya, who had been jonesing to make gingerbread for weeks, so she finally got out her baking pan and all of the ingredients when he said to me with most intense, focused voice, “Mommy, I wanted to make gingerbread COOKIES”. That entire time, she thought Kenya wanted to make gingerbread but in his mind it was all about the iconic shape of the gingerbread cookie. After all, what’s cuter or more fun than a cookie whose arms, head and feet you can eat right off before devouring the middle?
After a lengthy conversation with Kenya about the difference between gingerbread and gingerbread cookies, she asked him if instead he wanted to make gingerbread pancakes. He immediately broke out into a huge smile. It doesn’t take much to persuade my kids to eat pancakes no matter what their flavor. As long as the word “pancake” is involved, they’re excited both to eat and make them (just for the record, Kenya got to make the cookies as well and had a blast doing both).
Packed with iron, potassium, and calcium from the rich molasses, they also offer a sweet, raisin-like flavor that kids adore. If you haven’t ever tried gingerbread pancakes, this is definitely the time of year to do it. Festive and delicious, it’s the kind of dish that really makes this time of year feel special!
- 1 1/2 cup all purpose flour
- 1/3 cup dark brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp cloves
- 1/4 tsp kosher salt
- 1 1/4 cup milk
- 2 tbsp molasses
- 2 large eggs
- 2 tbsp butter, melted
- Whisk the dry ingredients in a bowl.
- In a separate bowl whisk the liquid ingredients.
- Add the flour mixture to the liquid mixture and whisk until just combined.
- Let the batter stand for 10-15 minutes to thicken.
- Place 2 tablespoons of the mixture in a large, greased sauté pan over medium heat and cook for 2-3 minutes on each side.
- Serve with maple syrup or honey.