Whole Wheat Gingerbread Pancakes
Moist and flavorful gingerbread pancakes!
Ingredients
- 6 large eggs, at room temperature, separated
- 1 cup full-fat sour cream
- 1 cup whole milk
- 5 tablespoons molasses
- 6 tablespoons dark brown sugar
- 2 teaspoons vanilla extract
- 2/3 cup and 2 tablespoons whole wheat flour
- 2/3 cups and 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 ground cloves
- 1 stick of butter, for the pan
- Maple syrup, for serving
Instructions
- In a large bowl whisk together the egg yolks, sour cream, milk, molasses, sugar, and vanilla; set aside.
- In a separate bowl combine the flours, salt, baking powder, cinnamon, ginger, nutmeg, and cloves; whisk well.
- Add the dry mixture into the wet mixture, and stir until just combined; do not over mix! Set aside.
- Add the reserved egg whites to a large bowl or the body of a stand mixer. Beat, using a handheld mixer or the whisk attachment, until the whites begin to form soft peaks.
- With a rubber spatula fold egg whites into the pancake batter, stirring until fully incorporated.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
- Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
- Top pancakes with syrup and extra butter, or anything else your heart desires! Serve at once.
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