Ginger Pancakes with Maple Pecan Syrup
Wake up your mornings with the warm, spiced flavors of these irresistible Ginger Pancakes with Maple Pecan Syrup. Infused with aromatic ground ginger and a hint of cinnamon, these fluffy pancakes are a delightful twist on a classic breakfast favorite. Topped with a buttery maple syrup studded with crunchy, toasted pecans, every bite delivers a perfect balance of sweetness and spice. Ready in just 30 minutes, this easy-to-follow recipe is ideal for a cozy weekend brunch or a festive holiday breakfast. Serve these golden pancakes warm and watch them disappear in no time! Perfect for fall-inspired mornings or year-round indulgences, this dish is sure to become a new family favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground ginger
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1.25 cups Milk
- 1 large Egg
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 0.5 cups Maple syrup
- 0.5 cups Pecans (chopped)
- 2 tablespoons Unsalted butter (for syrup)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, ground ginger, ground cinnamon, salt, and granulated sugar. Whisk together until well blended.
In a separate bowl, whisk together the milk, egg, melted unsalted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy; do not overmix.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or non-stick cooking spray.
Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter.
For the maple pecan syrup, combine the maple syrup, chopped pecans, and 2 tablespoons of unsalted butter in a small saucepan. Heat over low-medium heat, stirring occasionally, until the butter is melted and the syrup is warm. Remove from heat.
Serve the ginger pancakes warm, stacked on a plate, and drizzle generously with the maple pecan syrup.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 1735 mg | 75% | |
| Total Carbohydrate | 299.0 g | 109% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 149.4 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 502 mg | 39% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1009 mg | 21% | |
*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.
