Don’t run away from a great breakfast! Can’t-Catch-Me Pancakes are sure to reel you in with their downright deliciousness! You can’t trust just any ole’ pancake though… these gingerbread pancakes are stacked with the always-dependable warming spices and sweet, smoky molasses, all topped with a drool-worthy butter pecan syrup that will keep you running back for more. Avoid getting out-foxed by any other pancake choice! Run, run, run as fast as you can to the breakfast table for these Can’t-Catch-Me Pancakes… and in no time, you’ll come back to life! Trust us, it’s the gingerbread, man!
Ingredients
For the gingerbread pancakes:
- 1/2 cup salted butter
- 1 cup molasses
- 1 large egg
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
For the butter pecan syrup:
- 4 teaspoons cornstarch
- 1 cup brown sugar
- 1 cup water
- 4 tablespoons salted butter
- 1/2 cup pecans, finely chopped
Directions
Step 1 –Preheat a nonstick griddle to medium-high heat.
Step 2 –In a large bowl, add 1/2 cup of the butter and beat using a hand mixer until smooth.
Step 3 –Add the molasses, the egg, and the buttermilk to the whipped butter and mix until well-combined.
Step 4 –Add the flour, 1/4 cup of the cornstarch, the salt, the baking soda, the cinnamon, the ginger, and the cloves to the batter mixture and mix until well-combined. The batter should be pourable, but not runny.
Step 5 –In batches, add 1/4 cup of the batter mixture onto the hot griddle and cook, flipping the pancakes once bubbles start to appear, until the pancakes are lightly brown on both sides and cooked through, about 3-4 minutes per side.
Step 6 –Repeat the cooking process until all the batter mixture has been used.
Step 7 –Transfer the pancakes from the griddle to a serving platter and cover to keep them warm.
Step 8 –In a medium saucepan over medium-high heat, add the remaining cornstarch, the brown sugar, and the water, and cook, whisking often, until the mixture comes to a boil.
Step 9 –Transfer the syrup mixture from the stovetop to a wire rack.
Step 10 –Add the remaining butter and the pecans to the syrup mixture and stir until the butter melts.
Step 11 –Serve the gingerbread pancakes with the warm butter pecan syrup.
