Easy Ginger Pancakes Recipe That Is A Zesty Twist On A Classic Breakfast

Pancakes are a beloved breakfast staple enjoyed by people around the world. Their fluffy texture and versatility make them a perfect canvas for various flavors and ingredients.

If you're looking to add a zesty twist to your morning meal, ginger pancakes are a delightful option. These pancakes infuse the warm, spicy notes of ginger with the classic comfort of traditional pancakes, creating a unique and flavorful breakfast treat.

This recipe yields eight 4-inch pancakes and takes about 15 minutes to prepare and cook. Check out the complete recipe here.

Ingredients

• 1 cup all-purpose bleached flour
• 2 teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon ground ginger
• ¾ cup buttermilk
• ¼ cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil for brushing griddle
• ½ cup finely chopped crystallized ginger

Appliances Required

• Large non-stick skillet or griddle
• Medium bowl
• Whisk
• 2-cup Pyrex measuring cup
• Microwave oven

  
  

  

  How To Prepare

  Step 1: Heat a large non-stick skillet or griddle over low heat while preparing ingredients.

  Step 2: Mix flour, sugar, salt, baking powder, and baking soda in a medium bowl.

  Step 3: Whisk ground ginger into dry ingredients.

  Step 4: Microwave buttermilk and milk in a 2-cup Pyrex measuring cup for 20-30 seconds until it is room temperature. Whisk in egg, butter, and vanilla.

  Step 5: Add wet ingredients to dry ingredients and whisk until just mixed.

  Step 6: Return batter to measuring cup, stirring in a teaspoon or two of water if necessary to make a thick but pourable batter.

  Step 7: Increase heat to medium and generously brush skillet or griddle with oil.

  Step 8: When oil starts to shimmer but before it starts to smoke, pour in dollops of batter, about ¼ cup at a time. Work in batches if necessary to avoid overcrowding.

  Step 9: Sprinkle one tablespoon crystallized ginger over the uncooked side of each pancake as it cooks.

  Step 10: When pancake bottoms are golden brown and tops start to bubble (2-3 minutes), flip pancakes.

  Step 11: Cook until pancakes are golden brown on the remaining side.

  Step 12: Repeat cooking with remaining batter, brushing skillet or griddle with oil between batches. Serve hot.

  Nutritional Values

  Nutrient	Amount
  Total Calories	150 kcal per pancake
  Total Fat	7 g per pancake
  Saturated Fat	3 g per pancake
  Sodium	200 mg per pancake
  Total Carbohydrates	18 g per pancake
  Sugars	6 g per pancake
  Protein	4 g per pancake
  Dietary Fiber	1 g per pancake
  Sugar Alcohols (if any)	N/A per pancake
  Total Sugars (if any)	N/A per pancake