Pumpkin-Ginger Pancakes with Ginger Butter

I used a combination of buckwheat and all-purpose flours, unsalted butter for the candied ginger butter, pumpkin pie spice for the spices, and 100% real maple syrup.  These were perfection in both flavor and consistency.  Definitely recommend and will make again.

These pancakes are delicious.  I substituted 1/2 cup whole wheat flour for 1/2 cup of the all purpose flour, and I substituted buttermilk for the yogurt.  I reduced the milk by 2 TBSP to make up for the extra liquid in the buttermilk.  Yes, these pancakes are custard-like, which makes them seem undercooked, but my husband said they tasted like pumpkin pie, and we both liked them.  I did not make the ginger butter, and we ate them with maple syrup.  Yum.  

I thought this was a good pancake. It was nice and thick and the flavors are good. The only thing that I disagree with the recipe is that the pancake needed to be cooked about 5 minutes on each side in order to fully cook them.

Delicious! Pumpkin may have been a bit on the subtle side but they were still nicely spiced and moist but light. Very good. Actually could use a bit more sugar. Would increase the sugar next time. Good with a bit of maple syrup. I didn't make the butter.

The pancakes were impossible to get done. I cooked them until they were much to dark on the outside and still gooey on the inside. The flavor was good.

Pumpkin pancakes were wonderful. Tastes like fall. I wouldn't change a thing. Didn't make ginger butter but will try that next time. I topped pancakes with warm maple syrup (real of course) which was perfect because there's no sugar in the pancakes themselves. I used an iron skillet with a little cooking spray. I heated the skillet very hot before spraying it. Pancakes cooked in appropriate amount of time. It's gets a big yum:-)

Read the reviews and noted the problem of having a difficult time of getting them to taste fully cooked. Did not have yogurt, so I used applesauce and thinned the batter. Also added extra pumpkin to boost the flavor. Made into waffles and "over cooked" them. Turned out delicious!! So good I ate them plain!

Made these exactly as the recipe called with two substitutions: used Greek Yogurt and Soy Milk. The pancakes rose nicely and were really fluffy, sweet on their own and delicious with the ginger butter. I would recommend them without the maple syrup. My only critique is that the pumpkin flavor didn't come through as strong as the ginger did when eaten plain or with the butter (obviously with the butter).

This recipe cooks up terribly! It took over 2 hours to cook them all without burning so that they were mostly cooked all the way through. And they were still very soggy in the middle. Not sure how to save the recipe -- less pumpkin? less yogurt? I'll look for another pumpkin recipe for next time.

This was such a yummy fall breakfast. I will say that I didn't have any yogurt so i used a little bit of low fat sour cream, a little less than 1/4 c. I made pancakes bigger than a silver dollar, but also just spread them out a little to make sure they cooked through. The first batch seemed to be a little too moist as other reviewers said, so the second batch i thinned out a little more and upped the heat a tad and they turned out perfect. I will definitely make again!

The flavor was wonderful. However, even though I added additional milk (doubled) to thin the pancakes and made them smaller (3.5 to 4 inch diameter), they were too moist and gave the impression of being not fully cooked. Next time I would lower the temp also to prevent overbrowning and perhaps less moist pancakes will result.. My family rated this do not cook again.

These were a wonderful fall breakfast treat. We had some left over pumpkin to use, so it worked out quite well. I did not have candied ginger or plain yogurt on hand, so we used Greek yogurt and made cinnamon butter instead. Cinnamon butter was a big hit and added a hint of sweetness. Served with a small bit of maple syrup these are a knockout. I thinned the batter with milk to avoid long cooking time after the first test pancake as others mentioned.

This didn't do it for me. I'm usually a pumpkin fan and am looking for a good pumpkin pancake recipe, and this missed the mark for me. I think the combination of the yogurt and the pumpkin made the texture really creamy, which gave it the taste and feel of being raw in the middle when they weren't. The flavor also didn't wow me. It was ok, but it's not a recipe I'd like to tweak to fit my taste and texture preferences. That said, the ginger butter is fantastic, and I will continue to make that.

These were okay but I like CL's Carrot Cake pancakes much better. I can think of other things to do with my pumpkin than to make these pancakes. I am going to try substituting yogurt for buttermilk in other pancake recipes though.

These awesome pancakes have a dense textures and wonderful flavor. I skipped the ginger butter and just opted for plain topped with maple syrup. This is a new favorite!

Wonderful! I tripled the recipe to make enough for 15 people. And they loved them! The batter was a little thick so I just added water to get a smoother consistency. The ginger butter was my personal favorite. People were eating the pancakes like cookies at the end of the brunch. Will definitely add to my recipe file.

I doubled the recipe, goofed and added the entire 15 oz can of pure pumpkin. It didn't matter at all as I spread the batter to make thinner pancakes. Also, I increased the spices a bit. The pancakes were very moist and tender. This breakfast was prepared at a B&B in Maine ( Ripples Inn ) where I offered my services as a guest chef. Everyone enjoyed the pancakes and especially the ginger butter. Guest awakened to the aroma of pumpkin and spices. Wonderful!

A long-time favorite in our family. An easy recipe to make wit the kids. I usually make smaller pancakes then suggested for easier cooking.

We love these pancakes. We do thin out the batter a little bit by adding a little more milk, and we usually spread the batter out a little for each pancake so that it gets done in the middle without burning on the outside. We'll have to try making the pancakes smaller next time to see if that helps as well. However, I can't imagine eating these without the YUMMY candied ginger butter! In fact, I don't even add the maple syrup: just a little bit of the ginger butter is enough to complement the pumpkin-nutmeg taste of the pancakes.

These are great. I used the cream top from Brown Cow yogurt because I didn't have plain. I also added a little more of the spices. I added more milk to make the batter a little thinner and I also made small pancakes which cooked faster and were easier to handle. Will make again and again.

These are the best pancakes I have eaten! I skipped the butter in the recipe and added some chopped pecans with maple syrup and they were amazing! I also am generous with the spices. I think making the pancakes smaller also helps cook them a little better since the batter is much thicker. I made about 13 pancakes instead of 8.