Ginger Pancakes Recipe

Name: Ginger Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups unbleached all-purpose flour; 1/2 cup dry buttermilk; 1/3 cup crystallized ginger, minced; 3 tablespoons sugar; 1 teaspoon cinnamon; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons salt; 2 large eggs; 2 cups milk, at room temperature; 1/4 cup butter, melted

Servings: persons

1
Whisk together the dry ingredients to blend. In a separate bowl, whisk the eggs, milk, pumpkin (if using above variation)and butter until blended. Add the egg mixture to the flour mixture, stirring just until blended.
2
Heat griddle to about 350u00b0F, or a frying pan over medium heat. Coat lightly with oil.
3
Drop pancake batter onto the griddle and cook until pancakes are browned on the bottom, about 2 minutes; they'll form bubbles on their top surface, and the edges will begin to look dry.
4
Turn and brown the other side.
5
Serve with butter, syrup, and diced crystallized ginger.
6
Yields sixteen 4-inch pancakes.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups unbleached all-purpose flour, 1/2 cup dry buttermilk, 1/3 cup crystallized ginger, minced, 3 tablespoons sugar, and more.

Yes, Ginger Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions