Enjoy these warm and fluffy spiced molasses pancakes, perfect for a cozy breakfast.
In a medium bowl, combine the flour, baking powder, baking soda, salt, ginger, and cinnamon.
Mixing the dry ingredients thoroughly ensures even distribution of the leavening agents and spices.
In a separate large bowl, whisk together the egg, milk, molasses, and vegetable oil until smooth.
Make sure the wet ingredients are well combined to create a uniform batter.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Overmixing can result in dense pancakes, so stop mixing as soon as the ingredients are incorporated.
Heat a griddle or non-stick skillet over medium heat and lightly grease it.
Ensure the griddle is hot enough by sprinkling a few drops of water; they should sizzle and evaporate.
Pour about a quarter cup of batter onto the griddle for each pancake.
Use a ladle or measuring cup for consistent pancake sizes.
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
Flip the pancakes gently to avoid splattering or breaking them.
Serve the pancakes warm with your favorite toppings, such as syrup, butter, or fresh fruit.
Keep pancakes warm in a low oven while cooking the rest of the batch.
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