Cinnamon-jaggery Pancakes Recipe

Prepare dry ingredients

In a large mixing bowl whisk together 1.5 cups all-purpose flour, 0.5 cup whole wheat flour (if using), 2 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, 1 tsp ground cinnamon and 0.25 tsp ground cardamom until evenly combined.

Mix wet ingredients

In a separate bowl whisk 1.5 cups buttermilk, 1 large egg, 3 tbsp melted butter, and 1 tsp vanilla extract until homogenous. If you don't have buttermilk, stir 1 tbsp vinegar or lemon juice into regular milk and let sit 5 minutes before using.

Combine batter

Make a well in the dry ingredients and pour the wet mixture into it. Gently fold with a spatula until just combined — small lumps are fine. Do not overmix. Let the batter rest 5–10 minutes; this hydrates the flours and helps baking powder activate.

Dissolve jaggery

Place 3 oz grated or chopped jaggery and 1/4 cup water in a small saucepan over low heat. Stir gently until the jaggery fully dissolves (3–5 minutes). Strain the syrup through a fine sieve to remove impurities or undissolved bits. You should have a smooth syrup of roughly 1/3 cup.

Temper and measure syrup

Cool the jaggery syrup slightly. Reserve about 1/2 cup for serving (if you prefer more syrup, make an extra 1–2 tbsp water to adjust consistency). For pancake batter, measure 2 tbsp of the jaggery syrup and whisk it into the batter to sweeten and deepen flavor. Taste and add up to 1 more tbsp if you prefer sweeter pancakes.

Optional mix-ins

Fold in 1/4 cup chopped toasted nuts and/or 1 cup chopped fresh fruit (banana or apple) into the batter if using. Do this gently so the batter stays airy.

Preheat pan

Heat a nonstick skillet or griddle over medium heat. Brush the surface lightly with 1 tbsp unsalted butter or neutral oil and wipe away excess with a paper towel so it is evenly coated.

Cook pancakes

For each pancake, pour about 1/4 cup batter onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, about 1–2 minutes more. Reduce heat slightly if pancakes brown too fast. Repeat, adding a little butter/oil between batches as needed.

Keep warm

Transfer finished pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining batter.

Assemble

Stack pancakes on plates. Brush or spoon extra 1 tbsp butter or ghee over the top wedges. Drizzle with the reserved jaggery syrup (about 1/2 cup for all servings) or additional maple syrup to taste.

Garnish

Top with extra toasted nuts, fresh fruit slices, and a dollop of yogurt or whipped cream if desired. Serve immediately while warm.

Storage

Leftover jaggery syrup keeps refrigerated in an airtight jar for up to 2 weeks. Cooked pancakes can be stored in an airtight container in the refrigerator for 2 days or frozen between sheets of parchment for up to 1 month. Reheat in a toaster oven or skillet until warmed through.