When I think of mornings filled with sunshine and warm, cozy flavors, I can’t help but reminisce about the spiced pancakes my grandma used to whip up on lazy Sunday mornings. The tantalizing aroma of cinnamon and nutmeg would waft through the air, beckoning everyone to the kitchen. This recipe isn’t just a breakfast item; it’s a time capsule, a warm hug in food form. Let me walk you through these delightful spiced pancakes that are bound to become a staple in your home.
Why you’ll love this recipe
These spiced pancakes are a true celebration of flavor and comfort. Imagine biting into a fluffy pancake that’s not just sweet but layered with aromatic spices that dance on your palate. With each bite, you’ll experience a gentle warmth from the cinnamon, a hint of zest from the ginger, and a cozy undertone from the nutmeg. It’s like a warm blanket on a chilly day—just the kind of dish that makes you feel right at home.
Not only are they scrumptiously delicious, but they’re also incredibly simple to make. The magic lies in the buttermilk, which adds a tanginess that perfectly complements the warm spices. Plus, you can easily double the recipe for a brunch with friends or hand them out to your family like little breakfast gifts. And let’s be honest; who doesn’t love a warm stack of pancakes topped with gooey maple syrup? Trust me; this is a recipe you’ll want to revisit again and again.
Gather these ingredients
Let’s talk ingredients, shall we? You likely have most of these in your kitchen already:
- 1 cup all-purpose flour: This is the foundation of your pancake—light and versatile.
- 2 tablespoons sugar: Just enough sweetness to balance the spice.
- 1 teaspoon baking powder: This little guy helps create those fluffy pancake clouds!
- 1/2 teaspoon baking soda: It’s your secret weapon for extra fluffiness.
- 1/2 teaspoon salt: A must for enhancing flavors.
- 1 teaspoon ground cinnamon: The star spice that gives this dish its warm, inviting aroma.
- 1/4 teaspoon ground nutmeg: Adds that nutty depth we all adore.
- 1/4 teaspoon ground ginger: A hint of zing to elevate your pancakes.
- 1 cup buttermilk: The key to tenderness and flavor.
- 1 large egg: Helps bind everything together.
- 2 tablespoons melted butter: Richness that’s oh-so-good.
- Cooking oil or additional butter for the pan: To ensure that perfect, golden-brown sear.
If you’re out of buttermilk, don’t panic! A simple mix of regular milk with a splash of vinegar or lemon juice works wonders.
Preparing Spiced Pancakes
Ready to mix and flip? Here’s the step-by-step:
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until combined. This is where the magic starts; the aroma will be intoxicating.
- In another bowl, combine the buttermilk, egg, and melted butter. Whisk gently until well-blended. The butter should be warm, but not too hot, so you don’t cook the egg.
- Pour the wet ingredients into the dry ingredients, folding them gently together. Remember, don’t overmix—it’s okay if there are a few lumps!
- Heat your non-stick skillet over medium heat. Lightly grease it with oil or butter. Let’s aim for a gold-bronze color, not burnt!
- For each pancake, pour about 1/4 cup of batter onto the skillet. Watch as they sizzle and spread, creating little round treasures.
- Cook until bubbles form on the surface, then flip and let cook until golden brown on the other side.
- Repeat with the remaining batter. Oh, the aroma!
- Serve warm with a drizzle of maple syrup, fresh fruit, or a dollop of whipped cream for that extra indulgence.
Best way to enjoy it
Picture this: your fluffy spiced pancakes stacked high, drizzled with rich maple syrup, a sprinkle of powdered sugar, or fresh berries, and maybe a dollop of Greek yogurt. You can even stir chocolate chips into the batter for a decadent twist or toss in some nuts for crunch. They also pair beautifully with crispy bacon or sausage for that sweet-and-savory contrast. Feeling adventurous? Try a drizzle of honey or a dollop of apple compote for added flair!
How to store and freeze
If you happen to have any leftovers (not likely, but just in case!), here’s what you can do. Once cooled, place the pancakes in an airtight container or a resealable bag. They’ll be best if eaten within 2-3 days in the fridge, but you can freeze them for up to a month. Just layer the pancakes with parchment paper to prevent sticking. When you’re ready to enjoy them, pop them in the toaster or microwave for a quick reheat. Voila! A delicious breakfast in mere minutes!
Helpful cooking tips
Here’s where I share a couple of my insider secrets. First, before adding your spices, try to toast them lightly in a dry skillet for a minute or two. It’s a little extra work but trust me—it enhances those aromatic flavors exponentially! Another nifty trick is to let the batter rest for about 10 minutes before cooking—this allows everything to meld beautifully, resulting in fluffier pancakes.
Creative Twists
Why stick to the classics when there are so many ways to play around? Consider adding grated zest from an orange or lemon for a zesty uplift. You could even swap in whole wheat flour for a nuttier flavor profile or use almond milk if you want it dairy-free. Feeling like dessert for breakfast? How about folding in some chocolate chips or banana slices? The possibilities are endless!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- Cooking oil or additional butter for the pan
Directions to follow
- Whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
- In another bowl, mix buttermilk, egg, and melted butter.
- Combine wet and dry ingredients; stir gently until just mixed.
- Heat a non-stick skillet over medium; grease lightly.
- Pour 1/4 cup batter for each pancake onto the skillet.
- Cook until bubbles appear; flip and cook until golden brown.
- Repeat with remaining batter.
- Serve warm with syrup and toppings.
Your questions answered
Q: Can I make this batter ahead of time?
A: It’s best to make these fresh, but you can mix the dry ingredients ahead. Just combine with wet ingredients right before cooking!
Q: What can I use instead of buttermilk?
A: Try mixing regular milk with a tablespoon of vinegar or lemon juice to create a quick substitute.
Q: How can I make these gluten-free?
A: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Q: How do I know when to flip the pancakes?
A: Look for bubbles forming on the surface—when those bubbles pop, it’s flipping time!
Q: Can I freeze the pancakes?
A: Absolutely! Just make sure they’re cooled and stored properly. They’ll be delightful toasted later!
There’s something magical about sharing food, especially those recipes that come wrapped in memories and flavors. I’m thrilled to share this spiced pancake recipe with you. Don’t hesitate to try it out, give it your unique twist, and unleash your inner home chef. I can’t wait to hear how it goes and what delicious variations you come up with! Remember, the heart of cooking is creativity, so have fun with it!
Irresistibly Fluffy Spiced Pancakes
Description
Deliciously fluffy pancakes infused with aromatic spices, perfect for a cozy breakfast.Ingredients for Spiced Pancakes
Pancake Ingredients
Instructions to Make Spiced Pancakes
Cooking Steps
-
Mix Dry Ingredients
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until combined. -
Combine Wet Ingredients
In another bowl, combine the buttermilk, egg, and melted butter. Whisk gently until well-blended. -
Combine Mixtures
Pour the wet ingredients into the dry ingredients, folding them gently together. Don't overmix; it's okay if there are a few lumps! -
Cook Pancakes
Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and let cook until golden brown on the other side. -
Serve
Serve warm with a drizzle of maple syrup, fresh fruit, or whipped cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 8g40%
- Trans Fat 0g
- Cholesterol 80mg27%
- Sodium 350mg15%
- Potassium 200mg6%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 6g12%
- Vitamin A 500 IU
- Vitamin C 0 mg
- Calcium 100 mg
- Iron 1.5 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 0 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Vitamin B12 0.5 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 150 mg
- Iodine 0 mcg
- Magnesium 20 mg
- Zinc 0.5 mg
- Selenium 0 mcg
- Copper 0 mg
- Manganese 0.5 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
