Give your tall stack a bright punch of flavor with pumpkin and nutmeg. The batter's creamy texture keeps the pancakes soft and moist–ideal for absorbing the rich ginger butter.
1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 tablespoons butter, melted
Candied-ginger butter (recipe follows)
How to Make It
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.
Candied-ginger butter: In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.
Nutritional analysis is per pancake.
Our pancakes are standard-size, but Margaret Fox makes them silver dollar-size, which she says makes them easier to flip.
I used a combination of buckwheat and all-purpose flours, unsalted butter for the candied ginger butter, pumpkin pie spice for the spices, and 100% real maple syrup. These were perfection in both flavor and consistency. Definitely recommend and will make again.
These pancakes are delicious. I substituted 1/2 cup whole wheat flour for 1/2 cup of the all purpose flour, and I substituted buttermilk for the yogurt. I reduced the milk by 2 TBSP to make up for the extra liquid in the buttermilk. Yes, these pancakes are custard-like, which makes them seem undercooked, but my husband said they tasted like pumpkin pie, and we both liked them. I did not make the ginger butter, and we ate them with maple syrup. Yum.
I thought this was a good pancake. It was nice and thick and the flavors are good. The only thing that I disagree with the recipe is that the pancake needed to be cooked about 5 minutes on each side in order to fully cook them.
Delicious! Pumpkin may have been a bit on the subtle side but they were still nicely spiced and moist but light. Very good. Actually could use a bit more sugar. Would increase the sugar next time. Good with a bit of maple syrup. I didn't make the butter.
I have to leave out the cinnamon in these but they are really quite tasty. They make the perfect fall breakfast treat!
Here is a great coupon for $1 off Mrs. Butterworth's syrup:
Pumpkin pancakes were wonderful. Tastes like fall. I wouldn't change a thing. Didn't make ginger butter but will try that next time. I topped pancakes with warm maple syrup (real of course) which was perfect because there's no sugar in the pancakes themselves. I used an iron skillet with a little cooking spray. I heated the skillet very hot before spraying it. Pancakes cooked in appropriate amount of time. It's gets a big yum:-)
Read the reviews and noted the problem of having a difficult time of getting them to taste fully cooked. Did not have yogurt, so I used applesauce and thinned the batter. Also added extra pumpkin to boost the flavor. Made into waffles and "over cooked" them. Turned out delicious!! So good I ate them plain!