Ingredients for Pumpkin Ginger Pancakes With Ginger Butter
- 2 cups all-purpose flour
- ¾ cup packed light brown sugar
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Ground Ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- Canned Pumpkin
- Plain Low Fat Yogurt
- ½ cup unsalted butter (softened)
- ¼ cup finely chopped candied ginger
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How to Make Pumpkin Ginger Pancakes With Ginger Butter
- In a large mixing bowl, whisk together 2 cups all-purpose flour, ¾ cup packed light brown sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 large egg, 1 cup milk, 1 cup pumpkin puree, ½ cup plain yogurt, and 2 tablespoons melted unsalted butter until smooth.
- Gently pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
- Heat a lightly oiled griddle or large nonstick skillet over medium heat. Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- **To make the Ginger Butter:** In a small bowl, cream together ½ cup unsalted butter (softened), ¼ cup finely chopped candied ginger until light and fluffy. Chill for at least 30 minutes before serving.
- Serve the pancakes immediately with a generous dollop of ginger butter and a drizzle of real maple syrup.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
18g
Fat
31g
Carbs
6g
