Step 1

Combine the maple syrup, water, cinnamon sticks, cloves, and star anise in a small saucepan over medium heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes. Allow to cool slightly before serving.

Step 2

Meanwhile, combine the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a mixing bowl. Whisk to combine. In another mixing bowl, beat the eggs. Whisk in the brown sugar until smooth. Then, whisk in the melted butter, milk, and vanilla.

Step 3

Pour ¾ of the wet ingredients into the dry ingredients and whisk until smooth. Add the remaining wet ingredients and gently stir until incorporated. All the batter to sit for 5 minutes.

Step 4

Heat a griddle over medium heat. Add a tablespoon or two of butter at a time and let it melt. Working in batches, use a ¼ cup measurer to ladle the pancake batter into circles on the griddle.

Step 5

Cook the pancakes until set on one side and bubbles begin to form, 2-3 minutes. Flip the pancakes and finish cooking on the other side, another minute or so (adjust the heat to medium-low as needed so they don’t burn).

Step 6

Keep the pancakes warm while you finish cooking the rest of the batter. Serve the pancakes with the spiced syrup, fresh whipped cream, crushed gingerbread cookies, and a dusting of powdered sugar over top.