Flavored with wonderful spices, these gingerbread pancakes are a nice change from the traditional version and make the perfect Christmas morning breakfast.
Place a frying pan or skillet over medium heat and add a tablespoon of oil or butter to the pan.
In a large bowl, whisk together all dry ingredients.
In a separate bowl, mix eggs, milk, molasses, and butter.
Slowly add wet ingredients to dry ingredients and stir until combined.
Using a 1/4 cup measure, portion out the batter into your pan, about 2-3 pancakes at a time. Flip when the tops begins to bubble and the underside has turned a caramel-brown color (about 2 minutes).
Cook for 2 more minutes on the other side and then remove to a warm plate as you repeat with the rest of the batter.
Serve with powdered sugar and/or maple syrup and enjoy.