Pumpkin Vanilla Pancakes with Ginger Butter

pumpkin pancakes
pumpkin pancakes

Pumpkin Vanilla Pancakes with Ginger Butter

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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.
Course Breakfast
Cuisine American
Servings 4
Calories 372 kcal


  • 1 cup whole grain flour
  • 2 tablespoon 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 scoop 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 cup canned pumpkin
  • 2 Extra Large egg whites
  • 2 tablespoon butter melted but not bubbling hot
  • 2 tablespoon butter softened
  • 4 tablespoon maple syrup
  • 2 quarter-sized slices of candied ginger minced


  • In a large mixing bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger and salt and set aside.
  • 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. 
  • 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). 
  • Stir the minced ginger into the softened butter, mix well and set aside. 
  • 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. 
  • Spread lightly with ginger butter and drizzle each pancake with ½ tablespoon of syrup.


Serving: 2pancakesCalories: 372kcalCarbohydrates: 53gProtein: 20gFat: 10g
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