⅓cupmolasses(not blackstrap molasses, they're too bitter!)
In a large bowl mix the dry ingredients well. Whisk the wet ingredients together in a separate measuring jug until smooth.
Pour the wet into the dry ingredients. Fold together with a spoon or spatula just until combined - some lumps are fine.
Heat a griddle or frying pan over medium-low heat. Spray with nonstick cooking spray or use a little oil to keep the pancakes from sticking. Pour 2-3 tablespoons of the batter onto the griddle or into the frying pan per pancake. Cook for a few minutes or until you start seeing bubbles forming on the surface. Flip and continue cooking for another 1-2 minutes.
Brown sugar: I prefer dark brown sugar in this recipe, but feel free to use light brown sugar if that’s all you have.
Molasses: I go for dark molasses here, but light are fine if you prefer those. Please do not use blackstrap molasses, they are too bitter for a sweet recipe such as these pancakes. If you don’t have any molasses on hand, you can use honey. The gingerbread taste will be a little less intense, but still good.
Oil: Feel free to use melted butter in place of the oil for an extra-rich taste.
Gingerbread spices: Either use my homemade gingerbread spice mix, a store-bougt mix or a blend of ¾ teaspoon ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground allspice.
Do not overmix the pancake batter! Once you combine the wet and dry ingredients, use a spatula or wooden spoon to stir just until the flour is moistened. A lumpy, scraggly batter is perfect!
Use medium-low heat to cook your pancakes. They burn easily because they are relatively high in sugar and molasses, so mind your temperature setting.
Batter consistency: Depending on your exact size eggs and exact brand of brown sugar and molasses, the batter may seem a little thin. If you feel it’s much thinner than your regular pancake batter, feel free to fold in 2 more tablespoons of flour.
Don’t stack the pancakes before serving – we place them on a wire rack in a single layer. You can also put them in the oven on the lowest temperature setting to keep them warm. But don’t stack them before serving, or they may come out dense.
To freeze, place the cooled pancakes in freezer bags. Label with the name and date, then freeze for up to 3 months.Defrost unwrapped on a rack on the counter. You can also microwave the pancakes from frozen.