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Kelly's Gingerbread Pancakes W/ Raisins

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“I make over 70 different kinds of pancakes,(all my own recipes!), these are one of my favorites! You can omit the raisins if you don't like them, but I really like them in there!”
READY IN:
35mins
YIELD:
10 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, whisk flour, baking powder, cinnamon, salt, ginger, nutmeg, cloves and baking soda.
  2. In medium-sized bowl, whisk egg until fluffy.
  3. Whisk into the egg, the milk, molasses, melted butter and vanilla.
  4. Stir in raisins.
  5. Pour wet ingredients over dry and fold until all is moistened but batter is still lumpy.
  6. Scoop batter,(I use a 1/3 cup measuring cup for easy pouring), onto hot non-stick griddle over medium-low heat and cook/bake pancakes until brown on both sides, turning once.
  7. Serve with softened butter and warm maple syrup.
  8. Makes 10 pancakes.
  9. *These pancakes are a bit delicate, DO NOT try to turn them over too soon, or make them too big, lol. You’ll end up with a mess! Turn them when edges are dry and bubbles stop forming on the top.
  10. **These are a deep, dark, rich brown color and taste just like gingerbread!

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