Best 9 Ginger Pancakes With Maple Pecan Syrup Recipes

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Indulge in a delightful culinary journey with our irresistible ginger pancakes, skillfully crafted to tantalize your taste buds. These fluffy pancakes are infused with the warmth of ginger, creating a symphony of flavors that will awaken your senses. Accompanied by a luscious maple pecan syrup, each bite promises a harmonious blend of sweetness and crunch. Our collection also features a delectable vegan pancakes recipe, catering to those with dietary preferences or allergies. For those seeking a gluten-free option, our almond flour pancakes are a delightful alternative, offering a light and airy texture. Additionally, we venture into savory territory with our savory pancake recipe, a unique and flavorful twist on the classic breakfast dish.

Here are our top 9 tried and tested recipes!

GINGER PANCAKES WITH MAPLE-PECAN SYRUP



Ginger Pancakes With Maple-Pecan Syrup image

If you want an extra fluffy pancake use club soda in place of water or use 1/2 cup each. This makes a lot of pancakes, good thing though these are so good!... this batter will keep covered in the refrigerator for up to 4 days.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 1/3 cups flour
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon clove
1 1/4 teaspoons ginger powder
1 cup water (or club soda)
1 1/4 cups buttermilk
2 large eggs, lightly beaten
6 tablespoons butter, melted
1/3 cup brown sugar, packed
2 cups maple syrup
1/2 cup honey
3/4 cup finely chopped pecans
1/2 teaspoon cinnamon

Steps:

  • For the syrup, mix all ingredients in a saucepan; heat to boiling.
  • Keep warm over low heat.
  • For the pancakes; mix the first 7 ingredients in a large bowl.
  • In another bowl mix the eggs, water, buttermilk, melted butter and brown sugar; add to the dry ingredients; mix well to combine.
  • Grease a griddle with butter.
  • Drop about 1/3 cup pancake batter onto the griddle; cook the pancakes turing once until done.
  • Serve with warm syrup.

Nutrition Facts : Calories 911.2, Fat 24.4, SaturatedFat 9.1, Cholesterol 103.1, Sodium 1076.3, Carbohydrate 166.2, Fiber 3.9, Sugar 102.2, Protein 12.5

MAPLE PECAN PANCAKES



Maple Pecan Pancakes image

Instead of using only wheat flour in these pancakes, I've combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium, magnesium and copper.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick, main course

Time 35m

Yield 15 pancakes

Number Of Ingredients 13

1 cup (140 grams) whole-wheat flour
1/2 cup (60 grams) almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 tablespoon maple syrup
1 1/2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup (60 grams) chopped pecans
1/2 cup dried cranberries
Butter or oil as needed for cooking

Steps:

  • Sift together the flours, baking powder, baking soda and salt
  • In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
  • Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 188 milligrams, Sugar 5 grams, TransFat 0 grams

MAPLE PANCAKES



Maple Pancakes image

"Our family looks forward to tapping the maple trees in March and then enjoying the pure maple syrup year-round. This is just one of the recipes I like to make that has maple syrup as an ingredient," says Mary Colbath from Concord, New Hampshire. -Mary Colbath, Concord, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 6 pancakes.

Number Of Ingredients 8

1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup 2% milk
2 tablespoons canola oil
1 tablespoon maple syrup
Additional maple syrup

Steps:

  • In a small bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup; stir into dry ingredients just until blended. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown (pancakes will be thin). Serve with additional syrup.

Nutrition Facts : Calories 486 calories, Fat 21g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 983mg sodium, Carbohydrate 60g carbohydrate (13g sugars, Fiber 2g fiber), Protein 14g protein.

GINGER-SPICED PANCAKES



Ginger-Spiced Pancakes image

In hopes of creating pancakes that remind me of the Christmas season, I came up with these ginger pancakes. These are a delicious way to celebrate Christmas breakfast with your family.

Provided by MomHatesCooking

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 8

1 ⅓ cups milk
1 egg
1 tablespoon applesauce
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 cups baking mix
cooking spray

Steps:

  • Beat milk, egg, applesauce, ground ginger, vanilla extract, and cinnamon together in a bowl. Whisk baking mix into the milk mixture until just combined into a loose batter.
  • Prepare a skillet with cooking spray and place over medium heat.
  • Ladle about 1/4 cup batter into the prepared skillet; cook until bubbles begin to form on the top, 3 to 5 minutes. Turn the pancake and continue cooking until the other side of the pancake is golden brown, 3 to 5 minutes more. Transfer pancake to a plate and cover with a lid to keep warm. Repeat until batter is completely used.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 24.5 g, Cholesterol 23.7 mg, Fat 1.8 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 601.8 mg, Sugar 3.4 g

YOGURT PANCAKES



Yogurt Pancakes image

Get your day off to a great start with these yummy pancakes. Short on time? Make a batch on the weekend! -Cheryll Baber, Homedale, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
2 cups plain yogurt
1/4 cup water
Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Nutrition Facts : Calories 242 calories, Fat 5g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 403mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

BANANA AND PECAN PANCAKES WITH MAPLE BUTTER



Banana and Pecan Pancakes with Maple Butter image

Provided by Tyler Florence

Time 1h

Yield 6 servings

Number Of Ingredients 17

2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey

Steps:

  • Preheat the oven to 200 degrees F.
  • In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
  • Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
  • To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
  • In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

GINGER PANCAKES



Ginger Pancakes image

Found this in the Baker's Catalog and it sounds great though I haven't tried it yet. Described as tender, moist, gingery pancakes. Sounds a little complicated to me but great for that special breakfast or just as something a little different. (Directions say you may substitute 2 cups liquid buttermilk for the buttermilk powder and liquid milk if desired) a variation listed for Ginger-Pumpkin Pancakes - add 1 cup pumpkin puree and reduce the amount of milk to 1 1/4 cups.

Provided by Bonnie G 2

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
1/2 cup dry buttermilk
1/3 cup crystallized ginger, minced
3 tablespoons sugar
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs
2 cups milk, at room temperature
1/4 cup butter, melted

Steps:

  • Whisk together the dry ingredients to blend. In a separate bowl, whisk the eggs, milk, pumpkin (if using above variation)and butter until blended. Add the egg mixture to the flour mixture, stirring just until blended.
  • Heat griddle to about 350°F, or a frying pan over medium heat. Coat lightly with oil.
  • Drop pancake batter onto the griddle and cook until pancakes are browned on the bottom, about 2 minutes; they'll form bubbles on their top surface, and the edges will begin to look dry.
  • Turn and brown the other side.
  • Serve with butter, syrup, and diced crystallized ginger.
  • Yields sixteen 4-inch pancakes.

MAPLE PECAN BUTTERMILK PANCAKES



Maple Pecan Buttermilk Pancakes image

ABSOLUTELY DELICIOUS!! The flavor of maple syrup and pecans can not be beat!! These fluffy, flavorful pancakes will please your family or guests! Quick and easy preparation!

Provided by Seasoned Cook

Categories     Breakfast

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 12

1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 cup pecans, chopped
1 egg, beaten
1 cup buttermilk
2 tablespoons butter, melted
2 tablespoons maple syrup
vegetable oil
1/4 cup pecans (garnish)

Steps:

  • Use two medium size bowls for mixing dry and wet ingredients separately.
  • In one bowl mix flour, baking powder, baking soda, salt, brown sugar and chopped pecans. In other bowl mix beaten egg, buttermilk, melted butter and maple syrup.
  • Combine wet ingredients with dry ingredients just until moist, leaving any lumps.
  • Heat griddle or frying pan to a low-medium heat. Add small amount of vegetable oil and pour 1/4 cup of batter (approximately 3 or 4 tablespoons) for each pancake.
  • Cook first side of pancakes until bubbles appear on top (about 2 minutes) and carefully turn with a spatula and allow second side to cook 2 minutes. Remove to a platter and continue until all batter is used.
  • Sprinkle with additional 1/4 cup of pecans and top with maple syrup.
  • Enjoy!

PECAN PIE PANCAKE SYRUP



Pecan Pie Pancake Syrup image

I tried the pecan pie pancakes at a famous restaurant and decided to make it for myself. Serve with topped with whipped cream.

Provided by RonSmith

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 20m

Yield 8

Number Of Ingredients 8

½ cup water
½ cup white sugar
½ cup brown sugar
¼ teaspoon salt
3 tablespoons butter
2 eggs
1 tablespoon vanilla extract
½ cup chopped pecans

Steps:

  • Heat water in a saucepan over medium-low heat; cook and stir white sugar into hot water until dissolved, about 5 minutes. Stir brown sugar and salt into the sugar mixture until dissolved; stir in butter.
  • Whisk eggs and vanilla together in a bowl until smooth; stir 2 to 3 tablespoons hot sugar mixture into eggs, 1 tablespoon at a time, to slowly bring eggs up to temperature without cooking them. Slowly stir egg mixture into saucepan of sugar mixture. Fold in pecans.
  • Increase temperature to medium heat; cook and stir mixture until thickened and bubbling, about 5 minutes. Reduce heat to low before serving.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 27.2 g, Cholesterol 57.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 3.5 g, Sodium 125.3 mg, Sugar 26.4 g

Tips:

  • Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger, and it will give your pancakes a more vibrant taste.
  • Grate the ginger finely: This will help it distribute evenly throughout the batter.
  • Don't overmix the batter: Overmixing can make the pancakes tough. Mix just until the ingredients are combined.
  • Let the batter rest: Letting the batter rest for a few minutes before cooking will help the flavors to develop.
  • Cook the pancakes over medium heat: This will help them cook evenly without burning.
  • Serve the pancakes immediately with maple pecan syrup: The syrup will add a delicious sweetness and crunch to the pancakes.

Conclusion:

These ginger pancakes with maple pecan syrup are a delicious and easy-to-make breakfast or brunch recipe. The pancakes are light and fluffy, with a subtle ginger flavor. The maple pecan syrup is the perfect finishing touch, adding a sweetness and crunch that takes these pancakes to the next level. Whether you're serving them to family or friends, these pancakes are sure to be a hit.

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