Ginger Pancakes with Lemon Syrup
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5.0
6 reviews
Excellent
Ginger Pancakes with Lemon Syrup
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Spiced with traditional cinnamon, ginger, cloves, and nutmeg, these fluffy Gingerbread Pancakes are drizzled with a fresh lemon-buttermilk syrup. Christmas morning, I got your back.
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Ingredients
For the lemon syrup
- 1 cup salted butter
- 2/3 cup lemon juice fresh, buy 2 lemons
- 1/2 cup buttermilk
- 1 & 1/2 cups granulated sugar
- 1 & 1/2 teaspoons baking soda
- 3-5 teaspoons lemon zest plus more for garnish
For the pancakes:
- 1 & 1/2 cups flour spooned and leveled
- 5 tablespoons brown sugar
- 1 & 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 & 1/2 cups buttermilk
- 1/4 cup molasses
- 1 large egg + 1 egg yolk
- 3 tablespoons melted butter
- 1 teaspoon vanilla
- butter or nonstick spray for frying
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Instructions
- Start with the lemon syrup: In a 2-quart saucepan melt butter over medium heat.
- Add lemon juice, 1/2 cup buttermilk, and sugar. Stir occasionally over medium heat until the sugar is dissolved, 3-5 minutes.
- Remove from heat and immediately stir in 1 and 1/2 teaspoons baking soda. The mixture will bubble up and foam like a science experiment (this is why you need a larger pot).
- Add the lemon zest and stir. It will take a few minutes for the foam to calm down, just stir it every now and then. Let rest while you get the pancakes ready, or keep it on low.
- For the pancakes: In a medium bowl whisk together flour, brown sugar, baking powder, 3/4 teaspoon baking soda, salt, cinnamon, ginger, cardamom, nutmeg, and cloves. In a separate medium bowl, whisk together buttermilk, molasses, egg + yolk, butter, and vanilla.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Heat your griddle or skillet to medium. (350 on my griddle)
- Grease the pan with butter or nonstick spray, just enough to coat it.
- Use a 1/4 cup measuring cup to form the pancakes. Cook for 2-4 minutes, until bubble have formed all over the top. Then flip with a spatula and cook until light brown, another 2 minutes or so.
- Serve with warm lemon syrup. Sprinkle each serving with lemon zest.
Notes
- Keep the first few pancakes warm by placing them on a cooling rack placed on a baking sheet, in the oven at 170 degrees F (the warm setting).
- You may have leftover syrup. This is not an apology. DRINK THAT STUFF.
Nutrition Information
Show Details
Serving
1pancake
Calories
313kcal
(16%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
54mg
(18%)
Potassium
170mg
(5%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
521IU
(10%)
Vitamin C
5mg
(6%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 313kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 521IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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