I admit, October seems a bit too early to break out the gingerbread. Usually gingerbread makes it’s debut in December around Christmas, and pumpkin is the king of fall flavors right now. But I know there are actually a group of people out there who don’t like pumpkin spice recipes (crazy, but true!). I am certainly not one of those people (I love pumpkin and spice), but I wanted to create these Gingerbread pancakes as a nod to those who prefer gingerbread as a seasonal flavor to pumpkin.
These pancakes fall into the mild gingerbread category, but if you love strong gingerbread flavors, you can add some more molasses and double the spices if you are brave! I topped our pancakes with agave, but you can use a dark maple syrup or mix agave and molasses for an extra gingerbread kick : )