GINGERBREAD CINNAMON ROLL PANCAKES

In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
In a large bowl, whisk together the eggs, greek yogurt, molasses, and milk until well combined. Then, slowly stream in the melted butter as you whisk it in.
Pour the dry ingredients into the wet, and whisk until just combined. Let the batter sit for 5 minutes while you make the cinnamon swirl mixture.
In a small bowl, mix together the softened butter, sugar, cinnamon, and 1 tbsp of the gingerbread pancake batter. Transfer the mixture to a small plastic sandwich baggie, and snip a small portion of the corner off.
Heat a large skillet or griddle over medium heat and grease with butter.
Use a 1/4 or 1/3 cup to pour the pancake batter on the skillet for each pancake. Take the piping baggie full of the cinnamon swirl mixture and gently swirl the mixture into the pancake, pushing slightly into the batter so the cinnamon mixture swirls into the batter, not just on top.
Once bubbles start to appear on the surface, gently flip the pancake over and cook the other side for a minute, or until golden. It’s important to keep the heat at medium and cook them somewhat slowly, so the cinnamon swirl doesn’t stick to the skillet!
Repeat with remaining batter and cinnamon swirl mixture.
Plate and serve the pancakes warm with additional butter, a dusting of powdered sugar, and maple syrup if desired.
Enjoy!