Gingerbread Pancakes are spiced with ginger and ground cinnamon, nutmeg and clove. Topped with a whipped cinnamon butter and drizzled with real maple syrup. These pancakes taste like the holidays! yields about 16 pancakes.
In a mini-food processor, add 1 stick (softened) butter, 1/2 cup of powdered sugar and 1 teaspoon ground cinnamon. Blend until smooth, scraping down the sides until the ingredients are incorporated.
FOR THE GINGERBREAD PANCAKES:
In a large bowl, combine the flour, baking powder, salt, cinnamon, cloves and nutmeg [and ground ginger if not using fresh].Whisk to combine.
To the milk, add the brown sugar, fresh ginger [if using], molasses, vanilla and crack in both eggs. Whisk to combine.
Pour the wet ingredients into the bowl with the dry. Stir until the ingredients are just starting to combine, add in the [cooled] melted butter and mix until incorporated.
Preheat a griddle to 350° to 375° and brush with coconut oil. Measure 1/3 cup of batter per pancake and pour onto your preheated griddle. Cook for 3 to 4 minutes or until the bubbles on the top pop but don't fill back in. Flip and continue to cook until golden.
Place the cooked pancakes on a rimmed, metal baking sheet and keep warm in a 200° oven. Repeat with the remaining pancake batter.
Top the gingerbread pancakes with the whipped cinnamon butter and drizzle with warm maple syrup.