Perfect Fluffy Pancakes with a Japanese Ginger Twist
These homemade pancakes are light, fluffy, and incredibly delicious. A secret ingredient—grated ginger—adds a subtle warmth and boosts digestion, making them both indulgent and beneficial for health. Whether you enjoy them with classic maple syrup or fresh fruit, these pancakes will become your go-to breakfast recipe!
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Servings: 3
Calories: 120kcal
Cost: 4
Equipment
- Whisk – For mixing the batter
- Measuring cups & spoons – For precise ingredient measurements
- Griddle or non-stick pan – To cook the pancakes evenly
- Ladle or ¼ cup measuring cup – For pouring batter onto the pan
- Spatula – For flipping pancakes
Ingredients
- Base Pancake Ingredients:
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1 ¼ cups milk dairy or plant-based
- 3 tablespoons melted butter or coconut oil
- 1 large egg
- Japanese Ginger Trick Ingredients:
- 1 teaspoon freshly grated ginger
- ½ teaspoon cinnamon optional
- ½ teaspoon vanilla extract optional
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
- Mix Wet Ingredients: In another bowl, whisk the egg, milk, melted butter (or coconut oil), vanilla extract, and grated ginger.
- Combine the Batter: Slowly pour the wet mixture into the dry ingredients, stirring gently. Do not overmix—small lumps are okay.
- Let the Batter Rest: Allow it to sit for 5-10 minutes for extra fluffiness.
- Preheat the Pan: Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
- Cook the Pancakes: Pour ¼ cup of batter onto the hot pan. Cook until bubbles appear and the edges start to dry (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
- Serve Warm: Stack the pancakes and enjoy with syrup, fresh fruit, or a ginger trick drink for a healthy twist!
Notes
For Extra Fluffiness: Add ½ teaspoon of apple cider vinegar to the milk and let it sit for 5 minutes before mixing.
Vegan Alternative: Replace the egg with 1 mashed banana or ¼ cup applesauce.
Savory Twist: Skip the sugar and add chopped scallions and a pinch of black pepper.
For Weight Loss: Use almond milk, coconut oil, and whole wheat flour.
Storage Tip: Freeze pancakes in a single layer and reheat in the toaster for quick breakfasts.
Vegan Alternative: Replace the egg with 1 mashed banana or ¼ cup applesauce.
Savory Twist: Skip the sugar and add chopped scallions and a pinch of black pepper.
For Weight Loss: Use almond milk, coconut oil, and whole wheat flour.
Storage Tip: Freeze pancakes in a single layer and reheat in the toaster for quick breakfasts.
Nutrition
Calories: 120kcal
