Looking for a Christmasy twist to the Sunday morning classic? These pancakes are the perfect way to start any holiday morning – they’ll fill your house with the smells of the season and fill your tum with cheer. Tex-Pat Sprague visited this weekend from Brooklyn & after brunching way too hard on Saturday these gingerbread pancakes & scrambies seemed like the perfect cure for our holiday hangovers. Also, gingerbread pancakes are oh, so special to Tex-Pat Sprague and I as we shared many a platter of Kerby Lane’s every summer we trounced around Austin during debate camp (we were very cool).

While these evoked similar flavors to Kerby Lane’s perfect cakes, the texture wasn’t quite the same on ours. There’s a time and a place for every pancake, so file this recipe under “looking for a thick, dense, hearty cake” (we have a favorite fluffy, cloud-like recipe we’ll share next!).

Makes ~12 pancakes

2 1/2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 c brown sugar

4 tbl buter, melted

3 eggs

1 teaspoon ground cloves

1 tablespoon cinnamon

1 tablespoon ginger

1 tablespoon nutmeg*

1/2 c brewed coffee

1/2 c water

1/2 c buttermilk

Make your batter by creaming together your eggs & sugar. Add your liquids: coffee, water, buttermilk. Mix it all up and then set aside. Combine all of your dry ingredients & then add your eggies. Next, gradually combine the wet & dry until you have a thick batter. Stir in your melted butter for good measure and then start cookin! Plop scoops of batter into a greased skillet or onto a greased griddle and then cook until your pancake comes alive (consistent bubbles throughout). Once your cake’s alive it’s time to flip!

Serve with melted butter & maple syrup.

* Important to note we learned in the creation of this recipe that nutmeg is in fact a seed, so One Sock Wonder could enjoy these tasty cakes in spite of his nut allergy! #themoreyouknow