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
- Mixing bowls (2) – One for dry ingredients, one for wet ingredients
- 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
- 🧂 Basic Pancake Batter:
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder fresh is best
- 1 tbsp white sugar
- ¼ tsp fine sea salt
- 🥛 Wet Ingredients:
- 1 ¼ cups milk dairy or almond both work
- 3 tbsp melted butter or coconut oil
- 1 large egg
- 🌿 Flavor Boosters:
- 1 tsp freshly grated ginger don’t skip this!
- ½ tsp pure vanilla extract
- ½ tsp cinnamon optional, but delightful
Instructions
- Mix the Dry
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Prep the Wet
- In a separate bowl, whisk the egg, milk, melted butter, vanilla, and grated ginger. If using cinnamon, add it here too.
- Combine Gently
- Pour the wet mixture into the dry and stir just until combined. Don’t overmix! Lumps are okay — overworking the batter makes pancakes tough.
- Let It Rest
- Cover the bowl with a towel and let the batter rest for 10 minutes. This helps the flour absorb moisture and gives you that ultra-soft texture.
- Cook With Care
- Preheat a non-stick pan or griddle over medium heat. Lightly grease with butter or spray oil. Use a ¼ cup measure to pour batter. When bubbles form and edges look dry (about 2–3 minutes), flip and cook 1–2 minutes more.
- Serve and Stack
- Plate them hot and fluffy. Add toppings, drizzle syrup, and serve immediately.
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
