Ginger Pancakes

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Ginger Pancakes

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Published prior to 2008

Add spice to your holiday breakfasts with these tender, moist, gingery pancakes.

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 1/4 ounces) Hi-maize Fiber*
1/2 cup (2 ounces) buttermilk powder**
1/3 cup (2 ounces) minced crystallized ginger
3 tablespoons (1 1/4 ounces) sugar
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 cups (16 ounces) milk, at room temperature
1/4 cup (4 tablespoons) butter, melted

*Add Hi-maize to increase beneficial fiber; if you don't use it, substitute 1/2 cup all-purpose or whole wheat flour.

**Substitute 2 cups liquid buttermilk for the buttermilk powder and liquid milk, if desired.

Whisk together the dry ingredients to blend. In a separate bowl, whisk the eggs, milk, pumpkin (see variation below), and butter until blended. Add the egg mixture to the flour mixture, stirring just until blended.

Heat a griddle to 350°F, or a frying pan over medium heat. Coat lightly with oil. Drop pancake batter onto the griddle (a muffin scoop or batter dispenser works well here), 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. Turn and brown the other sides. Serve with butter, syrup, and diced crystallized ginger or ginger spread, if desired. Yield: sixteen 4" pancakes, 4 to 5 servings.

Variation: For ginger-pumpkin pancakes, add 1 cup (8 1/2 ounces) pumpkin purée and reduce the amount of milk to 1 1/4 cups (10 ounces).

Ginger-spice pancake shortcut! Prepare our Buttermilk or Multi-Grain Buttermilk pancake mix, adding 1/3 cup minced crystallized ginger and 1 teaspoon cinnamon. Cook pancakes as directed above.


  • star rating 06/20/2010
  • Liane from Shrewsbury, MA
  • My daughter just made these pancakes for her dad for Father's Day, today. This is the first time out for us with this recipe. Let me just say, that this will be a recipe that will be made often in this house!! Easy to prepare, mix the wet and the dry separately, then dump 'em all in together and mix. Of course, we tried them on their own, without syrup etc. Lovely flavour, quite mild. Then we used maple syrup on them. It makes the flavour really pop!!! The adults and the kiddiwinks in this family all adore these pancakes.
  • 05/20/2010
  • Lise M. from Indiana
  • I have used your buttermilk powder for quite some time and LOVE it. But I have always used water as the liquid, as directed on the package. This recipe calls for liquid milk - which I have often been tempted to do when using the buttermilk powder in other recipes. Could I use milk in most other recipes when I use the buttermilk powder, too? These sound yummy and I will be making them soon!
    That should work Give it a try and let us know how it comes out.Mary@KAF
  • star rating 11/21/2009
  • Yuri from Raleigh, NC
  • These pancakes are light and yummy and beautiful! My mother-in-law who HATES pancakes ate them. It's an easy recipe to modify and use ingredients you have on hand. Like when I made them I didn't have the special flour.