Pumpkin Ginger Pancakes
Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy2-4
servings12
minutes2
minutesWe are huge fans of ginger and pumpkin so I found this recipe in one of my favorite magazines that I have subscribed to forever, Sunset Magazine. These are a family favorite and the kids will warm up extra ones after school and drizzle with honey. They are healthy and smell so good plus they are out of this world delicious. I go to extreme on the spices but do what you want. The recipe here is adapted but I have not changed the spice amount. Also if making for a group, I would double this. This recipe works for 2 hungry kids and that is it.
Ingredients
1 cup flour
2 Tablespoons firmly packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup pumpkin puree, Libby’s
1/4 cup plain or vanilla or maple low fat yogurt
2 Tablespoons butter, melted
1/4 crystallized ginger, chopped fine, optional
Maple Syrup or powdered sugar
Directions
- In a large bowl whisk together all the dry ingredients. In a medium bowl, whisk together the egg, milk, pumpkin, yogurt and butter until well blended. Stir the wet ingredients into the dry ingredients until everything comes together. Add the crystallized ginger and incorporate well if using.
- Heat a griddle on medium heat and ladle 1/3 cup pancake batter. Allow to cook about 2-3 minutes then flip over and cook 2 more minutes.
- Serve warm with melted butter and syrup or a light dusting of powdered sugar.
