I cannot believe it is already the week before Christmas! How about you? This month really flew by and I have found myself scrambling to get everything done. I tried to start early this year, yet I still feel like I’m trying to catch up.
One thing I always try to do is to plan out my Christmas baking. It’s one of my favorite parts of the season. Sadly, I have yet to start on it (aside from recipes on the blog). I don’t know what has happened to me this year, but I am going to have to pull off an epic baking marathon! I don’t know about you, but I have to have all of my favorite treats to fully experience a holiday.
In the spirit of holiday baking, I have a super festive Christmas morning pancake recipe. These gingerbread spice pancakes lean a little on the dessert side (depending on how much glaze you drizzle them with), but they are sure to be a hit. They have all the flavors of the Holidays and whip up very quickly. That way you can spend more time opening gifts and sharing memories with your friends and family.
I hope you all have a Merry Christmas & a blessed Holiday season. See you next year! 😉
Place milk and vinegar in a cup (let sit for 5 minutes to thicken)
In a bowl, stir the flour, sugar, spices, baking soda, baking powder, and salt together. Set aside.
In a separate bowl, whisk the eggs, butter, molasses, and buttermilk mixture together.
Gradually add in flour mixture. Stir until lumps are gone. Heat nonstick pan over medium heat and grease with butter.
Pour or ladle 1/4 cup of pancake batter circles into pan. Cook until bubbles pop.
Flip over and cook until lightly golden. Stack on plate
Prepare drizzle by placing sweetened condensed milk and cookie butter in a medium saucepan heat at medium-low heat until melted. Stir in the water until smooth. Remove from heat and add vanilla.
Drizzle over pancakes and top with whipped cream