Total time: 30 min
Servings: 4
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1½ cups whole milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 tablespoon dark brown sugar
- 1 tablespoon molasses
- 1 teaspoon pure vanilla extract
- Canola oil, for skillet
- Maple syrup and more butter, for serving.
Directions
- Whisk flour, baking powder, cinnamon, ginger, baking soda, salt, allspice, and cloves in a large bowl. In a separate medium bowl, whisk milk, melted butter, egg, brown sugar, molasses, and vanilla until smooth. Make a well in the center of the dry ingredients and add wet ingredients, whisking until smooth. Set batter aside, 15 minutes (resting the batter makes for tender pancakes—don’t skip this step!).
- Heat a griddle or nonstick skillet over medium-high; brush with oil or butter. Working in batches (and adjusting heat as necessary), scoop ¼-cupfuls of batter onto griddle. Cook pancakes until bottoms are brown and bubbles form on top, about 2 minutes. Flip and cook until pancakes are just cooked through and underside is brown, 1 to 2 minutes longer.Serve pancakes with butter and maple syrup.