Gingerbread Pancakes with Eggnog Syrup - your Christmas morning breakfast will never be the same after these amazingly fluffy pancakes with a Christmas flavored twist!
In a large bowl, add flour, baking powder, ground ginger and cinnamon and whisk together until well mixed.
Next add in molasses, eggs, milk, melted butter and vanilla extract and whisk until batter just comes together. Leave the lumps there. No need for a smooth batter.
Heat a griddle or non stick skillet over medium heat and melt extra butter.
Pour about ¼ of a cup of batter onto the griddle surface in a circular pattern and allow to sit until bubbles form and the bottom is golden brown and crisp.
Flip over the pancake and cook until golden brown and crisp on the other side.
Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.
For the Eggnog Syrup
Add eggnog and maple syrup to a medium sized pot over medium high heat. Whisk together and heat until warmed then serve with pancakes. Optional: Garnish with sugared cranberries
Notes
You can easily replace the buttermilk in the pancake recipe for coconut milk.