Best Pumpkin Ginger Pancakes With Ginger Butter Recipes

FLUFFY PUMPKIN PANCAKES

Fluffy Pumpkin Pancakes image

These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! -Mindy Bauknecht, Two Rivers, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 6 pancakes.

Number Of Ingredients 15

Ingredients

1/3 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
Dash salt
1 large egg
1/2 cup fat-free milk
1/3 cup vanilla yogurt
1/3 cup canned pumpkin
1 tablespoon canola oil
1/8 teaspoon vanilla extract
Maple syrup

Steps:

In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened., Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.

Nutrition Facts : Calories 360 calories, Fat 11g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 579mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 5g fiber), Protein 13g protein.

PUMPKIN PANCAKES

Pumpkin Pancakes image

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Provided by Anonymous

Categories Breakfast and Brunch Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Steps:

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g

PUMPKIN PANCAKES

Pumpkin Pancakes image

Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Yield Makes 8 to 10 pancakes

Number Of Ingredients 13

Ingredients

1 1/4 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg, preferably freshly grated
Pinch of ground cloves
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons butter, melted, plus more for skillet and serving
1 egg
Pure maple syrup, for serving

Steps:

Whisk flour, sugar, baking powder, salt, and spices in a bowl.
In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.

CANDIED GINGER PUMPKIN PANCAKES

Candied Ginger Pumpkin Pancakes image

Wake up sleepy heads with warm spicy pumpkin pancakes! Pass the warm syrup please.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 16

Number Of Ingredients 10

Ingredients

2 cups Original Bisquick™ mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired

Steps:

In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 210 mg, Sugar 2 g, TransFat 1/2 g

PUMPKIN GINGER PANCAKES WITH GINGER BUTTER

Pumpkin Ginger Pancakes With Ginger Butter image

From Sunset Magazine , these are nice for a change of pace on Saturday mornings. 45 minutes combined prep and cook time.

Provided by Susie D

Categories Breakfast

Time 45m

Yield 8 pancakes

Number Of Ingredients 15

Ingredients

1 cup flour
2 tablespoons 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 nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat yogurt or 1/4 cup nonfat yogurt
2 tablespoons melted butter
2 tablespoons finely chopped candied ginger
1/4 cup softened butter

Steps:

Combine flour, brown sugar, soda, cinnamon, powdered ginger, nutmeg and salt in a large mixing bowl.
In a separate bowl, combine egg, milk pumpkin, yogurt and butter until well blended.
Add wet to dry, stirring just until evenly moistened.
Cook on nonstick griddle over medium heat until edges look dry – about 2 to 3 minutes per side.
Serve with ginger butter and real maple syrup.
To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.