Gingerbread Pancakes with Cinnamon Whipped Cream

• Servings: 6
• Difficulty: medium
• Time: 30 minutes
• Tools: mixing bowl, whisk, griddle or frying pan, spatula, hand mixer

Ingredients

• 2 cups (240g) all-purpose flour
• 2 tbsp (30g) brown sugar
• 2 tsp (10g) baking powder
• 1 tsp (5g) baking soda
• 1 tsp (5g) ground ginger
• 1 tsp (5g) ground cinnamon
• 1/2 tsp (2.5g) ground nutmeg
• 1/2 tsp (2.5g) salt
• 1/4 cup (60g) unsalted butter, melted
• 1/4 cup (60ml) molasses
• 1 1/2 cups (360ml) buttermilk
• 2 large eggs
• 1 tsp (5ml) vanilla extract
• 1 cup (240ml) heavy cream
• 2 tbsp (30g) powdered sugar
• 1 tsp (5g) ground cinnamon

Instructions

1. In a mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk together the melted butter, molasses, buttermilk, eggs, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. Preheat a griddle or frying pan over medium heat and lightly grease with cooking spray or butter.
5. Using a 1/4 cup measuring cup, pour the pancake batter onto the griddle. Cook for 2-3 minutes until bubbles start to form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
6. In a separate mixing bowl, combine the heavy cream, powdered sugar, and ground cinnamon. Using a hand mixer, beat the mixture until soft peaks form.
7. Serve the gingerbread pancakes topped with a dollop of cinnamon whipped cream.