# Ingredients:
→ Pancakes
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground nutmeg
10 - 2 large eggs
11 - 1 cup buttermilk
12 - 1/2 cup milk
13 - 1/4 cup unsalted butter, melted
14 - 2 tablespoons molasses
15 - 1 teaspoon vanilla extract
→ Toppings & Assembly
16 - 1 cup fresh strawberries, hulled and halved
17 - 1 cup fresh blueberries
18 - 1 cup fresh raspberries
19 - 1 cup vanilla Greek yogurt
20 - 1/4 cup mini chocolate chips
21 - 2 tablespoons honey (optional)
22 - Fresh mint leaves (optional)
# Instructions:
01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a large bowl.
02 - In a separate bowl, whisk eggs, buttermilk, milk, melted butter, molasses, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and gently stir until just combined; avoid overmixing.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Using a gingerbread man-shaped cookie cutter or freehand, pour approximately 1/4 cup batter per pancake onto the skillet. Cook for about 2 minutes until bubbles appear on the surface. Remove cutter, flip pancakes, and cook 1 to 2 minutes more until golden and cooked through. Repeat with remaining batter.
06 - Place gingerbread-shaped pancakes on a serving board. Surround with strawberries, blueberries, and raspberries. Add a bowl of Greek yogurt and sprinkle mini chocolate chips on pancakes or use for decoration.
07 - Drizzle honey over pancakes if desired and garnish with fresh mint leaves. Serve immediately and enjoy.
