Ingredients:

  • 1.5 cups All-purpose flour
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.25 tsp Salt
  • 1.5 tsp Ground ginger
  • 1 tsp Ground cinnamon
  • 0.25 tsp Ground cloves
  • 0.25 tsp Ground nutmeg
  • 1 large Egg
  • 1 cup Low-fat buttermilk
  • 3 tbsp Dark unsulphured molasses
  • 1 tbsp Pure maple syrup
  • 2 tbsp Unsalted butter, melted
  • 1 tsp Pure vanilla extract

Instructions:

  1. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Ensure there are no clumps of spices or leavening agents.
  2. In a separate large bowl, beat the egg. Whisk in the buttermilk, molasses, maple syrup, melted butter, and vanilla extract until the mixture reaches a uniform coffee-latte color and the molasses is fully emulsified.
  3. Create a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together until just combined. Do not overmix; a few small lumps should remain. Let the batter rest for 5 minutes.
  4. Heat a large non-stick griddle or cast-iron skillet over medium heat. Lightly grease if necessary. Pour approximately 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.