I love the flavors of gingerbread and molasses so much and these pancakes that taste like gingerbread cookies. They’re light, soft, fluffy and there’s a pleasant boldness to them. They’re well-spiced without being overdone, but if you’re more sensitive to spices, tone them down, possibly even halving them; and dial the molasses back to taste. To keep them lighter, I didn’t fry them in butter and instead just sprayed my skillet with cooking spray. Tip – To keep pancakes warm for up to 1 hour, transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm. The pancakes are the perfect warm, comforting start to any chilly winter morning, and they’d be a great brunch or breakfast-in-bed treat, a fabulous Christmas morning option, or eat as for brinner (breakfast-for-dinner). It’ll taste like you’re eating gingerbread cookies for breakfast or dinner.