Recipes

Gingerbread Pancakes

Makes about 24 pancakes

A version of this recipe appeared in the November 2002 issue of Bon Appétit.

  • 3 ½ cups flour
  • 4 teaspoons baking powder
  • 4 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • 4 eggs
  • 4 cups buttermilk
  • ¼ cup butter (melted)
  • ¼ cup brown sugar
  • ¼ cup maple syrup

Combine all dry ingredients in a large bowl. Combine all wet ingredients in a medium bowl. Add wet ingredients to dry and mix until just combined—do not overmix. Warm a greased griddle on medium heat. Cook the pancakes until golden brown and cooked through in the middle. Serve with plenty of Vermont maple syrup.