Pumpkin Vanilla Pancakes with Ginger Butter

Pumpkin Vanilla Pancakes with Ginger Butter

Serves 2
Meal type Breakfast
Occasion Thanksgiving


  • 1 cup whole grain flour
  • 2 tablespoons brown sugar (packed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 1 cup light vanilla soy milk
  • 2 scoops Jay Robb’s vanilla egg white protein powder
  • 1/4 cup vanilla nonfat Greek yogurt ((about 1 small 5.3oz container; Voskos Honey Vanilla Bean is my favorite))
  • 3/4 cups canned pumpkin
  • 2 Extra Large egg whites
  • 2 tablespoons butter (melted but not bubbling hot)
  • 2 tablespoons butter (softened)
  • 4 tablespoons maple syrup
  • 2 Quarter-sized slices of candied ginger (minced)

About This Recipe

Think these look good? Wait until you taste them. This is one of the most luscious, mouth-watering breakfasts you'll ever make for Thanksgiving or Christmas. The real surprise is that they are good for you. As seen on my appearance on The 700 Club.

Nutrition Facts per serving (2 pancakes): 372 cals., 20 gm protein, 53 gm carbohydrates, 10 gm fat.
Serves 4


Step 1
In a large mixing bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger and salt and set aside.
Step 2
Pour the soymilk and protein powder into a blender and mix for 30 seconds then pour into a medium bowl. Add the yogurt, pumpkin, melted butter and egg whites and mix well. 
Step 3
Add the pumpkin mixture to the dry ingredients in the large bowl and stir just until moistened; Don’t over mix the batter (it's okay if there are some lumps - this helps the pancakes become lighter). 
Step 4
Stir the minced ginger into the softened butter, mix well and set aside. 
Step 5
Spray a heated griddle or large skillet with cooking spray. Pour the batter onto the heated griddle, using ¼ cup of batter for each pancake, and cook for 2 to 3 minutes per side. 
Step 6
Spread lightly with ginger butter and drizzle each pancake with ½ tablespoon of syrup.