Description
These Ginger Pancakes with Lemon Syrup blend warm spices and zesty lemon for a flavorful breakfast treat. The aromatic pancake batter, infused with ginger, cinnamon, cardamom, and cloves, is complemented perfectly by a buttery lemon syrup that’s both citrusy and sweet. Easy to make and perfect for a cozy morning.
Ingredients
Scale
Lemon Syrup
- 1 cup salted butter
- 2/3 cup lemon juice (fresh, about 2 lemons)
- 1/2 cup buttermilk
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3-5 teaspoons lemon zest (plus more for garnish)
Pancakes
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 5 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 1/2 cups buttermilk
- 1/4 cup molasses
- 1 large egg plus 1 egg yolk
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or nonstick spray for frying
Instructions
- Prepare the Lemon Syrup: In a 2-quart saucepan, melt 1 cup salted butter over medium heat. Once melted, add 2/3 cup fresh lemon juice, 1/2 cup buttermilk, and 1 1/2 cups granulated sugar. Stir occasionally over medium heat until the sugar is completely dissolved, about 3-5 minutes.
- Activate the Baking Soda: Remove the saucepan from heat and immediately stir in 1 1/2 teaspoons baking soda. The mixture will bubble and foam vigorously, so use a large pot to contain the reaction.
- Add Lemon Zest: Stir in 3-5 teaspoons of lemon zest into the foaming syrup. Continue stirring occasionally until the foam settles down. Set the syrup aside to rest or keep it warm on low heat while preparing the pancakes.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups flour, 5 tablespoons brown sugar, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 1/4 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon cardamom, 1 teaspoon nutmeg, and 1/2 teaspoon cloves until evenly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together 1 1/2 cups buttermilk, 1/4 cup molasses, 1 large egg plus 1 egg yolk, 3 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes tender.
- Heat Skillet or Griddle: Preheat a griddle or skillet over medium heat, approximately 350°F (175°C). Lightly grease with butter or nonstick spray to coat the surface thinly.
- Cook Pancakes: Using a 1/4-cup measuring cup, pour batter onto the hot griddle. Cook for 2-4 minutes until bubbles form all over the surface and the edges look set. Flip carefully with a spatula and cook for another 2 minutes or until the bottom is lightly brown and the pancake is cooked through.
- Serve Immediately: Serve the pancakes warm topped with the prepared lemon syrup. Garnish each serving with additional fresh lemon zest for an extra burst of citrus flavor.
Notes
- Use fresh lemons for the best bright lemon flavor in the syrup.
- The lemon syrup will foam vigorously when baking soda is added, so use a large saucepan to avoid spills.
- Do not overmix the pancake batter to keep the texture fluffy and light.
- Keep the lemon syrup warm on low heat while cooking pancakes for best serving temperature.
- Adjust spices to taste, especially if you prefer a stronger ginger or cinnamon flavor.
