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.