Ginger Carrot Pancakes
Transform your breakfast routine with these irresistible Ginger Carrot Pancakes—light, fluffy, and bursting with cozy, spiced flavor! Perfectly balanced with the zest of fresh grated ginger and the natural sweetness of finely shredded carrots, these pancakes deliver a delightful twist on traditional morning fare. A hint of cinnamon adds warmth, while a touch of melted butter ensures every bite is decadently rich. Ready in just 35 minutes, these crowd-pleasing pancakes are quick to whip up and ideal for family breakfasts or brunch gatherings. Serve them warm, drizzled with maple syrup, for a wholesome and delicious start to your day. Perfect keywords: carrot pancakes, ginger pancakes recipe, spiced pancakes, healthy breakfast ideas.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 0.75 cup Milk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Fresh ginger, grated
- 0.5 cup Carrots, finely grated
- 2 tablespoons Vegetable oil or butter (for cooking)
- optional Maple syrup (for serving)
Instructions
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, ground ginger, salt, and sugar.
In a separate bowl, whisk together the milk, egg, melted butter, and grated fresh ginger until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix; a few lumps are fine.
Gently fold the grated carrots into the batter until evenly distributed.
Heat a large nonstick skillet or griddle over medium heat and lightly grease with vegetable oil or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circle if needed.
Cook for 2-3 minutes, or until small bubbles form on the surface and the edges look set. Flip the pancake and cook for another 2-3 minutes, or until golden and cooked through.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm, drizzled with maple syrup if desired.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 52.1 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 343 mg | 26% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 925 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
