# What you'll need:
→ Pancakes
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 1 cup whole milk
11 - 2 large eggs
12 - 1/4 cup unsulphured molasses
13 - 3 tablespoons unsalted butter, melted, plus more for cooking
14 - 1 teaspoon vanilla extract
→ Vanilla Glaze
15 - 1 cup powdered sugar, sifted
16 - 2 to 3 tablespoons milk
17 - 1/2 teaspoon vanilla extract
18 - Pinch of salt
# Method:
01 - In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly blended.
02 - In a separate bowl, whisk whole milk, eggs, molasses, melted butter, and vanilla extract until smooth.
03 - Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Do not overmix; the batter should remain slightly lumpy.
04 - Preheat a nonstick skillet or griddle over medium heat. Lightly brush the cooking surface with melted butter.
05 - Pour approximately 1/4 cup batter for each pancake onto the preheated skillet. Cook until bubbles appear on the surface and the edges are set, about 2–3 minutes. Flip and continue cooking for 1–2 minutes until golden brown and cooked through. Repeat with remaining batter, placing finished pancakes on a plate and covering to keep warm.
06 - In a bowl, whisk together powdered sugar, 2 tablespoons milk, vanilla extract, and salt until smooth and pourable. If needed, add extra milk a little at a time to reach drizzling consistency.
07 - Stack pancakes on serving plates and drizzle generously with vanilla glaze. Serve immediately for best texture and flavor.
