Gingerbread Pancakes

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until well combined and no lumps remain.
2. Mix the wet ingredients
   In a separate medium bowl, whisk the brown sugar, molasses, eggs, buttermilk, melted butter, and vanilla extract until smooth and the sugar has dissolved.
3. Combine the batter
   Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined. Some small lumps are fine - be careful not to overmix or the pancakes will become tough. Let the batter rest for 5 minutes.
4. Heat the pan
   Heat a large non-stick skillet or griddle over medium heat. When hot, lightly grease with butter or cooking spray.
5. Cook the pancakes
   For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook until the second side is golden brown, about 1-2 minutes more.
6. Keep warm
   Transfer cooked pancakes to a plate in a warm oven (200°F) while you cook the remaining batter, adding more butter to the pan as needed.
7. Serve
   Serve the pancakes warm with maple syrup, a dollop of whipped cream, and a sprinkle of cinnamon if desired. For a festive touch, add a small gingerbread cookie on top.