Pumpkin and Fresh Ginger Pancakes

What simple and delicious way to begin your day with a big stack of pumpkin pancakes that have a gentle hit of fresh ginger! Serve these up with some warm maple syrup and you will get everyone off to a happy start!


1 1/4 cups all-purpose flour
1 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon fresh grated ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 pinch clove
1 cup milk
1/2 cup canned pumpkin puree
2 tablespoons melted butter
2 eggs
1 teaspoon vanilla


In a large bowl mix flour, sugar, baking powder, dry spices and salt. In another bowl whisk together milk, pumpkin, melted butter, ginger and eggs. Fold mixture into dry ingredients.

In a greased a skillet over medium heat, pour in 1/4 cup batter for each pancake.

Cook pancakes about 3-4 minutes until they begin to bubble on top, flip and cook for another 2-3 minutes. Serve with butter and syrup.

Makes 6-8 pancakes.



  1. Lane

    Perfect way to help use up part of leftover can of pumpkin used to make filling for for a rich, gooey, almost flour free chocolate cake!!!

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