Whole Wheat Gingerbread Pancakes

I'll admit that I'm now a little more on-board with Christmas.  As I'm writing this, I'm sipping hard cider out of a red-colored wine glass and the appropriate music is playing.  I'd say that's very less bah humbug of me.  I'm afraid I may have no choice but to embrace the most wonderful time of the year.  

But if there's anything I can embrace, it's food (duh), and I officially declare that gingerbread be considered for every season.  Who.is.with.me?

*The butter in these were kindly provided by Kerrygold.  

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Whole Wheat Gingerbread Pancakes

INGREDIENTS: (makes 10, 4" pancakes)

  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 4 tablespoons melted butter
  • 1/2 cup milk
  • 1/2 cup molasses
  • 2 large eggs

In a large bowl, whisk together all dry ingredients.  In a separate bowl, whisk together all wet ingredients.  Make a well and pour all wet ingredients into dry, and mix just until incorporated.  Do not over-mix (it's ok if there are some bubbles).

Spray a cast iron or nonstick pan with cooking spray and cook pancakes on each side over medium heat.