Leigh Beisch
Total Time
45 Mins
Yield
Makes about 8 pancakes; 2 to 3 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Nutritional analysis is per pancake.

Chef's Notes

Our pancakes are standard-size, but Margaret Fox makes them silver dollar-size, which she says makes them easier to flip.

Ratings & Reviews

Best Pancakes I've Ever Eaten

garliclemon
November 26, 2016
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.

Moist and Flavorful

Rebeccasands
November 16, 2015
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.  

seaside725's Review

cook4deric
February 18, 2015
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.

slobrewer's Review

cookylady
January 24, 2014
N/A

rmiller2's Review

rmiller2
December 28, 2013
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.

Rebeccasands's Review

hijparker
December 21, 2013
The pancakes were impossible to get done. I cooked them until they were much to dark on the outside and still gooey on the inside. The flavor was good.

miraoli's Review

JLawshe
October 24, 2013
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: http://printablecouponsanddeals.com/2013/10/1-off-any-one-mrs-butterworths-syrup-reset.html

itravel's Review

IoneTaylor
September 17, 2013
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:-)

tardmom57's Review

cinicem
January 01, 2013
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!

jjaylad's Review

Hummus
December 30, 2012
N/A