Greenlake Guest House Pumpkin Pancake Recipe

Prep time: 10 minutes

Cooking time: 5 minutes

Servings: 4

Here at Greenlake Guest House, we have been making these Pumpkin Pancakes with Candied Ginger Butter for years. This recipe was originally adapted from Sunset magazine. They are always a guest favorite!

The canned pumpkin adds some nice moisture without a lot of extra fat, and the flavors of cinnamon, ginger, and nutmeg taste like fall. If you have a few extra minutes, chop up some candied ginger and add it to your softened butter and take these pancakes to the next level. Warm Maple Syrup and a dusting of powdered sugar add the finishing touch. The ingredients are easy to keep on hand to make at home from early fall and through the winter holidays.  We will be making these fabulous pancakes for breakfast every week beginning September 1!

1 cup flour

2 Tbsp firmly packed brown sugar

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

1 egg

3/4 cup milk

3/4 cup canned pumpkin

1/4 cup plain yogurt or sour cream

2 Tbsp butter, melted

Preheat electric griddle to 350F.

In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, whisk together egg, milk, pumpkin, yogurt, and butter. Stir egg mixture into flour mixture until just evenly moistened (do not overmix or pancakes will be tough). 

Coat griddle lightly with butter. Pour batter in 1/3 cup portions onto griddle and gently spread into 4-inch rounds. Cook 2-3 minutes on each side until set and golden.

Serve warm with candied ginger butter and maple syrup. Makes 8 pancakes (Note: I usually double the recipe).

In a bowl, stir 2 Tbsp finely chopped candied ginger (found in baking or Asian foods section of grocery store) into 1/4 cup soft butter.