Make these unique maple infused pancakes featuring the sweet warmth of maple syrup and a subtle spice from fresh ginger. This easy weekend breakfast idea creates gourmet pancake variations perfect for brunch.
Author:sarah_hearthbite
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:8 pancakes 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 large egg
3 tablespoons melted butter, plus more for the griddle
2 tablespoons pure maple syrup
1 teaspoon ground ginger
1 teaspoon fresh ginger, finely grated
Instructions
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate medium bowl, whisk together the milk, egg, melted butter, 2 tablespoons maple syrup, ground ginger, and grated fresh ginger until combined.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps in the batter are fine for fluffy pancakes.
Heat a lightly oiled griddle or large non-stick skillet over medium heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface. Flip and cook the second side until done.
Serve immediately with extra maple syrup and your choice of topping.
Notes
For a stronger ginger flavor, increase the fresh ginger to 1 1/2 teaspoons.
If you prefer a sweeter pancake, use Grade A Dark Robust (formerly Grade B) maple syrup for a deeper flavor.
To make these sweet and spicy breakfast treats richer, substitute buttermilk for regular milk.
Consider topping with candied ginger pieces or a dollop of lightly sweetened whipped cream for maple syrup pancake topping ideas.