Lemon Ginger Pancakes

Gluten-free Lemon Ginger Pancakes


1 1/2 cups gluten-free all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk

2 large eggs, at room temperature

2 teaspoons vanilla extract

Finely grated zest of 2 lemons

2 tablespoons fresh lemon juice

2 tablespoons The Ginger People Crystallized Ginger, finely minced

6 tablespoons unsalted butter, melted and cooled, plus more for the griddle

The Ginger People Organic Ginger Syrup, warmed up for serving


In a large bowl, whisk flour with sugar, baking powder, baking soda and salt. In a medium bowl, whisk buttermilk with the eggs, vanilla, zest, lemon juice, crystallized ginger and melted butter. Using a wooden spoon, stir wet ingredients into dry ingredients just until combined. Heat a large nonstick skillet or griddle and brush lightly with melted butter. Scoop 1/4-cup mounds of batter into skillet and spread 3-inch rounds. Cook over moderate heat until pancakes are golden on the bottom, about 2 minutes. Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer. Transfer pancakes to plates and serve with ginger syrup.

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