Why You’ll Love This Turmeric Ginger Pancakes
- A Burst of Morning Sunshine. That vibrant golden color is an instant mood-lifter. It’s impossible to feel gloomy when you’re eating a stack of pancakes that looks like they’ve been kissed by the sun.
- The Flavor is Complex, Not Complicated. The warmth of the turmeric and the gentle spice of the ginger play off each other so beautifully. It’s a sophisticated flavor profile that feels gourmet, but it’s achieved with simple, wholesome ingredients.
- They’re Incredibly Light and Fluffy. We’re using a classic pancake method with a little baking powder magic to ensure these rise up tall and tender. The crumb is soft and airy, making each bite a little cloud of spiced goodness.
- They’re Surprisingly Versatile. Think beyond maple syrup! These pancakes have a savory-friendly edge, meaning they pair wonderfully with both sweet toppings like berries and honey, and savory sides like a crispy fried egg or some avocado.
Ingredients & Tools
- 240 g (2 cups) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground turmeric
- 1/2 tsp fine sea salt
- 1 large egg
- 480 ml (2 cups) buttermilk
- 2 tbsp unsalted butter, melted (plus more for cooking)
- 1 tbsp freshly grated ginger
- 1 tsp pure vanilla extract
Tools: A large mixing bowl, a whisk, a grater (for the ginger), a ladle or measuring cup, and a large non-stick skillet or griddle.
The real stars here are the fresh ginger and the turmeric. Using freshly grated ginger, as opposed to the powdered kind, gives you these lovely little bursts of bright, spicy flavor. And a good-quality ground turmeric will provide not only that signature color but also a warm, earthy base note. The buttermilk is non-negotiable for achieving that perfect tang and tender texture.
Serves: 4 (makes about 12 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Fresh Ginger is Key. I know it’s tempting to use powdered ginger, but trust me on this. The zingy, almost floral notes from fresh ginger make all the difference. Just peel a knob and grate it on the fine side of your box grater.
- Don’t Overmix the Batter. This is the golden rule of pancake-making. A few lumps in the batter are totally fine—in fact, they’re desirable! Overmixing develops the gluten in the flour and leads to tough, chewy pancakes.
- How to Know Your Pan is Ready. The water droplet test is your best friend. Flick a few drops of water onto your hot skillet—if they sizzle and dance across the surface before evaporating, you’re at the perfect temperature.
- Turmeric Can Stain. Be a little mindful when handling the ground turmeric, as it can temporarily stain wooden spoons and light-colored countertops. A quick wipe-down right after you’re done takes care of it easily.
How to Make Turmeric Ginger Pancakes
Step 1: Combine your dry ingredients. In your large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, ground turmeric, and salt. You’ll want to whisk this really well to ensure the leavening agents and spices are evenly distributed throughout the flour. This is the secret to pancakes that rise evenly and have a consistent flavor in every single bite.
Step 2: Whisk the wet ingredients. In a separate medium bowl or a large liquid measuring cup, whisk the egg lightly. Then, add the buttermilk, melted butter, freshly grated ginger, and vanilla extract. Whisk it all together until it’s just combined. Don’t worry if it looks a little curdled from the buttermilk and butter—that’s completely normal and will all come together in the next step.
Step 3: Bring it all together. Pour the wet ingredients into the bowl with the dry ingredients. Now, here’s the crucial part: use a spatula or your whisk to gently fold the mixture together. Stir until the flour is *just* moistened. The batter will be thick and lumpy, and that is exactly what you want. I usually stop mixing when I still see a few streaks of flour. Set the batter aside to rest for about 5 minutes—you’ll notice it puff up slightly as the baking powder starts to work.
Step 4: Heat your cooking surface. While the batter rests, place your non-stick skillet or griddle over medium heat. Add a small pat of butter and let it melt and get foamy. You want the surface to be nicely heated but not smoking hot. If the butter burns immediately, your heat is too high.
Step 5: Cook to golden perfection. Using a ladle or a 1/4-cup measure, pour the batter onto the hot skillet. Cook until you see bubbles forming on the surface and the edges of the pancake look set, about 2-3 minutes. The underside should be a deep golden brown. Then, carefully flip the pancake. Cook for another 1-2 minutes on the second side until it’s also golden brown and cooked through. You can peek by pressing gently in the center—it should spring back.
Step 6: Keep them warm and serve. As you cook the pancakes, transfer them to a wire rack set on a baking sheet in a low-temperature oven (about 95°C / 200°F). This keeps them warm and crisp without getting soggy. Then, stack them high and serve immediately with your favorite toppings.
Serving Suggestions
Complementary Dishes
- Crispy Coconut Bacon — The smoky, salty, slightly sweet crunch is an unbelievable textural and flavor contrast to the soft, spiced pancakes.
- Sautéed Spiced Apples — Cook sliced apples with a dab of butter, cinnamon, and a pinch of cardamom for a warm, fruity topping that echoes the autumnal spices in the pancakes.
- A perfectly fried egg — If you’re leaning savory, a runny-yolked egg on top turns this into a spectacular brunch dish. The yolk acts as a rich, savory sauce.
Drinks
- Masala Chai Latte — The spices in the chai—cinnamon, cardamom, cloves—are a natural companion to the turmeric and ginger, creating a perfectly harmonious breakfast experience.
- Fresh Ginger Tea — Double down on the ginger flavor with a soothing, hot cup of tea made from steeped fresh ginger slices and a touch of honey.
- A cold glass of whole milk — Sometimes, the classic is best. The creaminess of cold milk is a wonderful palate cleanser between bites of the warmly spiced pancakes.
Something Sweet
- Warm Maple Syrup & Flaky Sea Salt — The ultimate pairing. Gently warm your maple syrup and finish the stack with a generous sprinkle of flaky sea salt to make all the flavors pop.
- Whipped Coconut Cream & Berries — For a dairy-free option, lightly sweetened whipped coconut cream and a handful of fresh raspberries or blueberries add a lovely, fresh contrast.
- Lemon Curd and Toasted Almonds — The sharp, bright acidity of lemon curd cuts through the richness beautifully, and the almonds add a delightful nutty crunch.
Top Mistakes to Avoid
- Mistake: Using a blazing hot pan. If your skillet is too hot, the outside of the pancake will burn before the inside has a chance to cook through. You’ll end up with a blackened exterior and a raw, gummy center. Medium heat is your sweet spot.
- Mistake: Flipping too many times. One confident flip is all you need. Constantly flipping the pancake interrupts the cooking process and can prevent it from rising properly. Trust the process and let it cook undisturbed.
- Mistake: Adding the ginger and turmeric directly to the wet ingredients. By mixing the spices with the flour first, you ensure they’re evenly dispersed. If you add them to the liquid, you might get clumps of intense spice in one bite and none in the next.
Expert Tips
- Tip: Let the batter rest. That 5-minute rest after mixing is not optional! It allows the gluten to relax (for tender pancakes) and gives the baking powder a head start, resulting in a better rise and a lighter texture.
- Tip: Grate ginger directly over the bowl. To get every last bit of that ginger juice, grate it directly over the bowl containing your wet ingredients. The juice is packed with flavor.
- Tip: Use a cookie scoop for mini pancakes. For a fun brunch platter or for kids, use a small cookie scoop or tablespoon to make silver-dollar sized pancakes. They cook faster and are adorable.
- Tip: Make a double batch and freeze. These pancakes freeze beautifully. Let them cool completely, then layer them between sheets of parchment paper in a freezer bag. Reheat in a toaster for a quick and delicious weekday breakfast.
FAQs
Can I make these pancakes vegan?
Absolutely! For a vegan version, you can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins) instead of the regular egg. Use a plant-based milk mixed with 1 tbsp of lemon juice or vinegar (to mimic buttermilk) and substitute the butter with melted coconut oil or vegan butter. The result is still wonderfully fluffy and flavorful.
My pancakes turned out a bit greenish—is that normal?
Yes, don’t panic! This is a completely harmless chemical reaction. Turmeric is sensitive to pH levels. If your baking soda reacts with the turmeric in a certain way, it can create a slightly greenish or darker yellow hue. It doesn’t affect the taste or safety at all. To minimize this, just make sure your baking soda is evenly distributed in the dry ingredients.
Can I use bottled ginger paste instead of fresh?
You can, in a pinch. The flavor won’t be quite as bright and vibrant, but it will work. Use the same amount—one tablespoon. Fresh ginger really is superior here, but ginger paste is a decent backup plan if that’s all you have.
How can I tell if the baking powder is still active?
It’s a good question! Old baking powder is a common reason for flat pancakes. To test it, put a half teaspoon of baking powder into a small cup and add a few tablespoons of hot water. If it doesn’t immediately fizz and bubble vigorously, it’s time to replace it.
What’s the best way to reheat leftover pancakes?
The toaster is your best friend here! It will re-crisp the edges and warm them through perfectly. You can also warm them in a 175°C / 350°F oven for about 5-10 minutes. Avoid the microwave if you can, as it tends to make them soft and rubbery.
Turmeric Ginger Pancakes
Wake up your weekend with Mike's Turmeric Ginger Pancakes! This easy recipe delivers fluffy, golden pancakes with a warm, spicy kick. Ready in 25 minutes for a special brunch.
Ingredients
Ingredients
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240 g all-purpose flour ((2 cups))
-
2 tbsp granulated sugar
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2 tsp baking powder
-
0.5 tsp baking soda
-
1 tsp ground turmeric
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0.5 tsp fine sea salt
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1 large egg
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480 ml buttermilk ((2 cups))
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2 tbsp unsalted butter (melted (plus more for cooking))
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1 tbsp freshly grated ginger
-
1 tsp pure vanilla extract
Instructions
-
Combine your dry ingredients. In your large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, ground turmeric, and salt. You'll want to whisk this really well to ensure the leavening agents and spices are evenly distributed throughout the flour. This is the secret to pancakes that rise evenly and have a consistent flavor in every single bite.01
-
Whisk the wet ingredients. In a separate medium bowl or a large liquid measuring cup, whisk the egg lightly. Then, add the buttermilk, melted butter, freshly grated ginger, and vanilla extract. Whisk it all together until it's just combined. Don't worry if it looks a little curdled from the buttermilk and butter—that's completely normal and will all come together in the next step.02
-
Bring it all together. Pour the wet ingredients into the bowl with the dry ingredients. Now, here's the crucial part: use a spatula or your whisk to gently fold the mixture together. Stir until the flour is *just* moistened. The batter will be thick and lumpy, and that is exactly what you want. I usually stop mixing when I still see a few streaks of flour. Set the batter aside to rest for about 5 minutes—you'll notice it puff up slightly as the baking powder starts to work.03
-
Heat your cooking surface. While the batter rests, place your non-stick skillet or griddle over medium heat. Add a small pat of butter and let it melt and get foamy. You want the surface to be nicely heated but not smoking hot. If the butter burns immediately, your heat is too high.04
-
Cook to golden perfection. Using a ladle or a 1/4-cup measure, pour the batter onto the hot skillet. Cook until you see bubbles forming on the surface and the edges of the pancake look set, about 2-3 minutes. The underside should be a deep golden brown. Then, carefully flip the pancake. Cook for another 1-2 minutes on the second side until it's also golden brown and cooked through. You can peek by pressing gently in the center—it should spring back.05
-
Keep them warm and serve. As you cook the pancakes, transfer them to a wire rack set on a baking sheet in a low-temperature oven (about 95°C / 200°F). This keeps them warm and crisp without getting soggy. Then, stack them high and serve immediately with your favorite toppings.06
