GINGERBREAD CINNAMON ROLL PANCAKES I couldn’t think of a better way to kick off the holiday season than with these 🎄Think soft, fluffy, and full of that perfectly spiced gingerbread flavor, with caramelized cinnamon sugar swirls in every bite 🥞 Served warm with butter, a dusting of powdered sugar, maple syrup, and a hot cup of coffee — you will be in loveee ☕️ Recipe below OR go to my website at wellmadebykiley.com 🤎 #Recipe Details (makes 12-16 pancakes): Gingerbread Pancakes: - 2 1/2 cups (300g) all-purpose flour @Bob’s Red Mill - 2 tbsp (24g) granulated sugar - 2 tsp (8g) baking powder - 1/2 tsp (3g) baking soda - 1/2 tsp (3g) salt - 1 1/2 tsp (3g) cinnamon - 1 tsp (2g) ground ginger - 1/4 tsp ground nutmeg - 1/4 tsp ground cloves - 1 1/4 cups (300ml) buttermilk, at room temperature[substitution: 1 tbsp (15ml) apple cider vinegar or lemon juice mixed with 1 1/4 cups (300ml) milk of choice] - 1/2 cup (120g) Greek yogurt or sour cream, at room temperature - 2 eggs, at room temperature - 1/3 cup (100g) molasses - 1 tsp (4g) vanilla bean paste or extract @Nielsen-Massey Vanillas - 2 tbsp (28g) salted butter, melted and slightly cooled Cinnamon Swirl: - 6 tbsp (85g) salted butter, softened (almost melted) - 6 tbsp (75g) granulated sugar - 3 tsp (6g) cinnamon - 2 tbsp of the gingerbread pancake batter  Instructions: Start by preparing the gingerbread pancake batter. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside. In a separate large bowl, whisk together the buttermilk, Greek yogurt or sour cream, eggs, molasses, and vanilla until smooth. Add the dry ingredient mixture to the wet, and whisk until just combined. Then as you continuously whisk, add the melted butter, and whisk until it’s just incorporated (it’s okay if the batter is a little lumpy). Set the batter aside and allow it to rest for 10-15 minutes (do NOT skip — this allows the flour to absorb the liquid, making the pancakes lighter and fluffier). While the batter is resting, prepare the cinnamon swirl mixture. In a small bowl, mix together the softened (almost melted) butter, sugar, cinnamon, and 2 tbsp of the gingerbread pancake batter until well combined and smooth. Transfer the mixture to a piping bag or a small sandwich baggie with a small portion of the corner/tip snipped off. This is what you’re going to use to pipe the cinnamon swirl into the pancakes! Heat a large nonstick skillet or griddle over medium or medium-low heat (depending on how strong the heat from your stovetop is) and grease with butter. Use a large cookie scoop or 1/4 cup measuring cup to scoop and pour the batter onto the skillet for each pancake. Let the pancakes cook on the pan for 1 minute. Then, using the piping bag full of the cinnamon swirl mixture and starting at the middle, gently swirl and create a spiral of the cinnamon swirl mixture into each pancake, pushing slightly into the batter. Try your best to keep the swirl slightly away from the edges so it doesn’t melt off the sides (however it’s totally okay if it does, this happened to me too)! Cook for 2-4 minutes, until bubbles appear on the surface. Then use a spatula to gently flip the pancakes over, and cook on the other side for another 1-3 minutes, until golden and cooked through. You can adjust the heat on your stovetop as needed throughout the cooking process if the pancakes seem like they’re browning too quickly. Transfer the cooked pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes. Repeat the process with the remaining pancake batter and cinnamon swirl mixture, wiping the pan as needed between each batch. Once ready, serve the pancakes warm with butter, a dusting of powdered sugar, and maple syrup if desired. Enjoy! #gingerbreadcinnamonrollpancakes #christmasrecipe #Breakfast @Caraway Home @Wedgwood - @wellmadebykiley