Griddled Pineapple and Ginger Pancakes
Sweet pineapple chunks and fresh ginger fold into fluffy pancakes cooked on a griddle for a tropical breakfast treat. This american-inspired breakfast ready in about 25 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1 tsp ground ginger
- 1 cup, diced fresh pineapple chunks
- 1 tbsp finely grated fresh ginger root
- 1 1/4 cups milk
- 2 large eggs
- 3 tbsp, melted plus extra for griddle unsalted butter
- 1 tsp vanilla extract
Instructions
- Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 2 tbsp granulated sugar, and 1 tsp ground ginger until evenly combined.
- Step 2: In a separate bowl, whisk 1 1/4 cups milk, 2 large eggs, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and gently fold in 1 cup diced fresh pineapple and 1 tbsp finely grated fresh ginger root until just combined; batter will be slightly lumpy.
- Step 4: Preheat a griddle or large skillet over medium heat and lightly brush with unsalted butter. Pour 1/4 cup batter per pancake onto the griddle.
- Step 5: Cook pancakes for 3-4 minutes until bubbles form on the surface and edges look set, then flip and cook for another 2-3 minutes until golden and cooked through.
- Step 6: Serve warm with maple syrup or honey.
Frequently asked questions
How long does Griddled Pineapple and Ginger Pancakes take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Griddled Pineapple and Ginger Pancakes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Griddled Pineapple and Ginger Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Griddled Pineapple and Ginger Pancakes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Griddled Pineapple and Ginger Pancakes?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
