Step 1

Whisk the flour, baking powder, baking soda, salt, sugar, ginger, cinnamon, nutmeg, allspice & clove in a mixing bowl until all combined.

Step 2

Transfer the mixture to a glass jar, (optional) top with a square of parchment paper and the crystallized ginger, and cover with a lid. Store in the pantry and consume within three months for the best flavorful and fluffy texture.

Step 3

In a medium-sized mixing bowl, add the eggs, vanilla, and molasses. Mix until smooth and incorporated. Stir in the buttermilk and melted butter (make sure it’s cooled a bit if you microwaved it).

Step 4

Dump the gingerbread pancake mix into the bowl with the wet ingredients and gently combine with a spatula. The batter will be thick, so don't overmix it. A few lumps and/or tiny pockets of flour are okay. Set the batter to the side for 10 minutes to rest before proceeding (this helps keep them fluffy).

Step 5

Set a non-stick skillet to medium heat and spray lightly with cooking spray or add a small amount of butter. Scoop a heaping ⅓ cup of batter into the skillet and spread it into a 4-inch circle with a spatula (the batter will be thick and won’t spread on its own).

Step 6

Cook the pancake until bubbles form on top and the edges are dry. Flip and cook until browned on the other side. Keep an eye on them as the sugar in the batter makes them more prone to burning. Repeat with the remaining batter until it's all used up.

Step 7

Top the gingerbread pancakes with butter, warm maple syrup, gingerbread syrup, candied nuts, and/or finely chopped crystallized ginger.