Pumpkin Pancakes with Ginger Butter
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
143-inch pancakes 10minutes
Cook Time
5minutes
Servings Prep Time
143-inch pancakes 10minutes
Cook Time
5minutes
Ingredients
Pumpkin Pancakes
Ginger Butter
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.)