Turmeric Golden Milk Pancakes
Fluffy pancakes infused with turmeric and golden milk spices for a healthy, vibrant breakfast.
10 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1 cup milk (or almond milk)
- 1 egg
- 2 tbsp melted butter (or coconut oil)
- 1 tsp vanilla extract
- 1 tbsp honey (optional)
Nutrition Facts
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Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, turmeric, cinnamon, ginger, black pepper, and salt.
In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
Serve warm with a drizzle of honey or maple syrup and a sprinkle of cinnamon if desired.
Chef's Tips
- Turmeric Boost: Adding a pinch of black pepper enhances turmeric absorption.
- Fluffy Texture: Let the batter rest for 5 minutes before cooking for fluffier pancakes.
- Dairy-Free Option: Use almond or coconut milk for a vegan version.
- Extra Flavor: Add a dash of cardamom or nutmeg for more depth.
- Storage: Keep leftovers in an airtight container for up to 2 days. Reheat in a toaster or oven.
