Ginger-Spiced Carrot Pancakes
August 28, 2024
Hello, and welcome to the next recipe in my series of fall-focused flavors. As the cooler air rolls in, I know loads of people are ready to start delving into the lovely autumnal dishes that are one of the best parts of the season. In this recipe for Ginger-Spiced Carrot Pancakes, the magic begins with the key ingredients that make this dish perfect for fall. This dish is great for a slow Saturday or Sunday morning brunch with the family to wind down from the busy school days that make up the week.
Ginger: The Star of the Show
Ginger is the hero of this recipe, offering a warm, peppery flavor. Freshly grated ginger brings a zesty, spicy brightness that deepens as it cooks, making it a perfect complement to the other fall spices in the pancakes. Ground ginger is also in the recipe, and if you don’t have fresh ginger you can just double the ground ginger quantity!
Ginger’s anti-inflammatory properties are a bonus, too. Whether adding spice to your pancakes or soothing your digestion after a hearty meal, ginger is a versatile ingredient that brings so much to the table.
Carrots: Sweet, Earthy, and Nutritious
Carrots provide the perfect balance to the spice of the ginger and lend their natural sweetness, giving a moist, tender texture to these pancakes. Grated carrots melt into the batter as they cook. This creates a velvety bite reminiscent of classic carrot cake—without the intense sugary flavors of a full-on cake. Rich in beta-carotene and fiber, carrots taste great and pack a nutritional punch. These fluffy pancakes offer a great way to sneak in a vegetable serving.
Carrots also introduce a vibrant pop of color to your pancakes, which reminds me of the orange and gold hues of the autumn leaves outside. Carrots and ginger create a dynamic duo that makes these ginger-spiced carrot pancakes tasty and pretty.
Warm Spices: Cinnamon and Nutmeg
Cinnamon and nutmeg step in with their signature warmth to round out the flavor profile. Cinnamon adds a sweet, woody note that pairs beautifully with the spicy ginger. Nutmeg offers a slightly nutty, aromatic depth that rounds out the flavor. These spices are essential for creating that quintessential fall taste we crave.
Not only do these spices contribute to the seasonal flavors. They also bring comforting aromas that fill your kitchen as you cook. That smell alone makes your mouth water while the ginger-spiced carrot cake pancakes fluff up on the griddle.
This recipe was modified from my chocolate chip pancake recipe, found here: Chocolate Chip Pancakes
Ginger-Spiced Carrot Pancakes
Ingredients
- 3/4 cup milk alternative
- 4 T maple syrup
- 2 T apple cider vinegar
- 1 tsp fresh ginger chopped very finely or ginger paste
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup shredded carrots
Instructions
- Add milk, maple syrup, fresh ginger, and vinegar to a medium-sized bowl and whisk.
- Add all dry ingredients (except carrots) to a large bowl and combine thoroughly. Pour the wet mixture into the dry, fold in the shredded carrots, and stir until combined. The batter will be thick.
- Heat a large skillet over medium-high heat and add a touch of neutral oil. Using a 1/4 cup measuring cup, scoop the ginger-spiced carrot pancake batter and pour it into the skillet. I usually cook 3 pancakes at a time.
- When bubbles form on the top side of the pancakes, it's time to flip them. Once flipped, they only need about a minute on the other side.
- Serve with a dollop of non-dairy butter and top with more maple syrup.
Kate Veltkamp
Hi, I'm Kate, the passionate chef behind The Friendly Feast! Here, I share delicious plant-based recipes that make cooking fun, easy, and family-friendly. Whether you're looking for weeknight meals, seasonal favorites, or tips for incorporating more plants into your life, you're in the right place. Let's cook up something delicious together!
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