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Scale
- 2 eggs
- ¼ cup molasses
- 2 cups buttermilk
- 2 cups white whole-wheat flour
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1/4 teaspoon allspice
- Maple syrup for serving
Instructions
- In a large mixing bowl, add eggs, molasses, and buttermilk, and whisk to combine.
- In a medium mixing bowl, mix together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and allspice until combined.
- Slowly add dry mixture to the wet, whisking just until mixtures are combined.
- Heat butter on a large skillet over medium-low heat.
- Add ¼ cup of pancake mixture to the skillet, leaving space in between pancakes. Cook for 3-5 minutes, or until air bubbles begin to form on the surface. Flip over and cook for another 3-5 minutes, until browned.
- Serve with maple syrup