Ginger Pancakes with Lemon Syrup

Gingerbread Pancakes with Lemon Syrup from The Food Charlatan

5 from 2 votes

Ginger Pancakes with Lemon Syrup

Spiced with traditional cinnamon, ginger, cloves, and nutmeg, these fluffy Gingerbread Pancakes are drizzled with a fresh lemon-buttermilk syrup. Christmas morning, I got your back.

Prep Time5

Cook Time4

Total Time9

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 313kcal

Author: The Food Charlatan

Ingredients

For the lemon syrup

1 cup salted butter
2/3 cup lemon juice fresh, buy 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

For the pancakes:

1 & 1/2 cups 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 cinnamon
1 teaspoon ground ginger
1/4 teaspoon cardamom
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 & 1/2 cups buttermilk
1/4 cup molasses
1 large egg + 1 egg yolk
3 tablespoons melted butter
1 teaspoon vanilla
butter or nonstick spray for frying

Instructions

Start with the lemon syrup: In a 2-quart saucepan melt butter over medium heat.
Add lemon juice, 1/2 cup buttermilk, and sugar. Stir occasionally over medium heat until the sugar is dissolved, 3-5 minutes.
Remove from heat and immediately stir in 1 and 1/2 teaspoons baking soda. The mixture will bubble up and foam like a science experiment (this is why you need a larger pot).
Add the lemon zest and stir. It will take a few minutes for the foam to calm down, just stir it every now and then. Let rest while you get the pancakes ready, or keep it on low.
For the pancakes: In a medium bowl whisk together flour, brown sugar, baking powder, 3/4 teaspoon baking soda, salt, cinnamon, ginger, cardamom, nutmeg, and cloves. In a separate medium bowl, whisk together buttermilk, molasses, egg + yolk, butter, and vanilla.
Add the dry ingredients to the wet ingredients and stir until combined.
Heat your griddle or skillet to medium. (350 on my griddle)
Grease the pan with butter or nonstick spray, just enough to coat it.
Use a 1/4 cup measuring cup to form the pancakes. Cook for 2-4 minutes, until bubble have formed all over the top. Then flip with a spatula and cook until light brown, another 2 minutes or so.
Serve with warm lemon syrup. Sprinkle each serving with lemon zest.

Notes

Keep the first few pancakes warm by placing them on a cooling rack placed on a baking sheet, in the oven at 170 degrees F (the warm setting).

You may have leftover syrup. This is not an apology. DRINK THAT STUFF.

Nutrition

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