Gingerbread Pancakes for Christmas morning

This is a special treat for a special day.  Well worth the indulgence.  But I did make a few adjustments, shown in italics and strikeout.

Here's what I used:

1 cup whole wheat flour
1½ 1/2 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 1/2 teaspoon salt

1/2 1 teaspoon ground dried ginger

1 2 teaspoons ground cinnamon

1 egg

1/2 teaspoon vanilla extract

1/4 cup molasses

1½ 1 cup water
1/2 cup milk

Whisk the flours, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water and milk until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay. Heat a lightly oiled griddle over low heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Some people complained that these were thin, but mine turned out fluffy and spongy and delicious. I'm not sure if it made any difference, but I did let the batter sit for about 5 minutes before cooking on a very low flame (rather than medium-high, as the original directions instructed.)  It's also likely that the thirstier whole wheat flour soaked up more liquid and so contributed to a thicker pancake.

Conclusion:  Excellent! Definitely a keeper. I had them with cream cheese and maple syrup, but I would like to try creating a cream cheese based syrup.

Recipe: Grandma's Gingerbread Pancakes via allrecipes