Ginger Pancakes with Lemon Sauce
Wake up your taste buds with these flavorful Ginger Pancakes with Lemon Sauce—a breakfast recipe that combines warm, spiced notes of ground ginger and cinnamon with the bright, citrusy zing of a homemade lemon sauce. These fluffy, golden pancakes are quick and easy to prepare, featuring a perfectly balanced batter made with pantry staples like all-purpose flour, milk, and a touch of sugar. The star of the dish, a velvety lemon sauce, is crafted from fresh lemon juice, zest, and a hint of butter, adding a luscious tangy burst to every bite. Perfect for weekend brunch or as a special morning treat, these ginger pancakes are the ultimate combination of cozy and refreshing. Serve warm with a drizzle of sauce and a sprinkle of powdered sugar for a beautifully plated breakfast that’s as delicious as it is stunning.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1.25 cups Milk
- 1 large Egg
- 2 tablespoons Vegetable oil
- 0.25 cup Fresh lemon juice
- 1 teaspoon Lemon zest
- 0.5 cup Water
- 2 teaspoons Cornstarch
- 2 tablespoons Butter
- 2 tablespoons Powdered sugar
Instructions
In a large mixing bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, salt, and granulated sugar.
In a separate bowl, whisk together the milk, egg, and vegetable oil until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes until golden brown. Transfer to a plate and keep warm.
To make the lemon sauce, whisk together the lemon juice, lemon zest, water, cornstarch, and powdered sugar in a small saucepan until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture starts to thicken, about 3-4 minutes.
Once thickened, remove the saucepan from the heat and stir in the butter until melted and incorporated.
Serve the warm ginger pancakes with a generous drizzle of the lemon sauce. Optionally, garnish with additional lemon zest or powdered sugar for presentation.
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 2321 mg | 101% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 56.9 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 468 mg | 36% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 827 mg | 18% | |
*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.
