Pumpkin Pancakes with Ginger Butter

Pumpkin pancakes with ginger butter are a great breakfast, especially in the fall. Make the ginger butter ahead of time so the flavors have time to blend. Use a small scoop or melon baller for the right amount of ginger butter on your pancakes.

Kathy’s notes:  I like smaller pancakes.  I used a #24 scoop (about 1/4 cup), and this makes 14 3-inch pancakes.  The crystallized ginger needs to be finely chopped until it is mostly a paste.  Put the ginger paste into a small bowl, add the butter and mix some more.  Mash it together with a fork to make sure it is well mixed.  This is better made ahead to blend the flavors.  Also, even though it says to served it chilled until firm, I prefer to serve it softened (take out ahead of time and serve at room temperature) so it melts easily on the pancakes.  I use a very small (#70) portion scoop (like a melon-baller scoop) for the ginger butter.

pumpkin pancakes with ginger butter
Pumpkin Pancakes with Ginger Butter
Print Recipe
These are so satisfying and easy to make. If you make the Ginger Butter ahead of time, it has more time for the flavors to blend (and one less step while you’re making the pancakes). See my notes and tips below the recipe.
Servings Prep Time
14 3-inch pancakes 10 minutes
Cook Time
5 minutes
Servings Prep Time
14 3-inch pancakes 10 minutes
Cook Time
5 minutes
pumpkin pancakes with ginger butter
Pumpkin Pancakes with Ginger Butter
Print Recipe
These are so satisfying and easy to make. If you make the Ginger Butter ahead of time, it has more time for the flavors to blend (and one less step while you’re making the pancakes). See my notes and tips below the recipe.
Servings Prep Time
14 3-inch pancakes 10 minutes
Cook Time
5 minutes
Servings Prep Time
14 3-inch pancakes 10 minutes
Cook Time
5 minutes
Ingredients
Pumpkin Pancakes
Ginger Butter
Servings: 3-inch pancakes
Instructions
Pumpkin Pancakes
  1. Place a nonstick griddle or 12-inch nonstick frying pan over medium heat (350F); when hot, coat lightly will butter and adjust heat to maintain temperature.
  2. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  3. In another bowl, mix egg, milk, pumpkin, yogurt (or sour cream) and butter until well blended.
  4. Stir egg mixture into flour mixture just until evenly moistened.
  5. Spoon batter (use a #24 scoop) onto griddle and gently spread into 3-inch rounds.
  6. Cook until pancakes are browned on the bottom and edges begin to look dry, 2-3 minutes; turn with a wide spatula and brown other side, 2-3 minutes longer.
  7. As pancakes are cooked, transfer to baking sheets and keep warm in a 200 degree oven.
  8. Serve warm with candied ginger butter and maple syrup. (I put a small scoop of Ginger Butter on the pancakes as soon as they’re on the plate so the butter begins to melt.)
Ginger Butter
  1. In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied (crystallized) ginger into 1/4 cup softened butter.
  2. Chill until firm before serving. Makes about 1/4 cup. (Serve butter softened so it melts on the pancakes.)
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