Gingerbread Pancakes with Maple-Orange Syrup

Gingerbread Pancakes with Maple-Orange Syrup

Warm and cozy spices infuse these pancakes with harvest flavor.

Gingerbread Pancakes with Maple-Orange Syrup
Makes about 15
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  1. 2 cups maple syrup
  2. 1 small orange, cut into wedges
  3. 2 cups self-rising flour
  4. 2 teaspoons ground cinnamon
  5. 1 teaspoon ground ginger
  6. ½ teaspoon ground allspice
  7. ⅛ teaspoon kosher salt
  8. 1¼ cups whole buttermilk
  9. ¼ cup firmly packed dark brown sugar
  10. ¼ cup unsalted butter, melted
  11. 3 tablespoons unsulphured molasses
  12. 2 large eggs
  13. 3 tablespoons canola oil, divided
  1. In a small saucepan, combine syrup and orange wedges; cook over low heat until warm, about 10 minutes. Cover and set aside.
  2. In a large bowl, whisk together flour, cinnamon, ginger, allspice, and salt. Make a well in center of mixture. In a medium bowl, stir together buttermilk, brown sugar, melted butter, molasses, and eggs. Add to dry ingredients, stirring until just combined.
  3. In a large cast-iron griddle or skillet, heat 1 tablespoon oil over medium heat. Working in batches, drop batter by ⅓ cupfuls 1 inch apart over hot oil. Cook until edges are dry and bubbles form in center of pancakes, about 3 minutes; turn, and cook until browned, about 2 minutes more. Use remaining oil as needed. Serve with maple-orange syrup.
Taste of the South


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