Best 4 Candied Ginger Pumpkin Pancakes Recipes
Indulge in the delightful fusion of flavors with our irresistible Candied Ginger Pumpkin Pancakes! These fluffy pancakes are a symphony of autumnal spices, featuring the perfect balance of sweetness from the candied ginger and warmth from the pumpkin puree. Each bite offers a burst of ginger's zesty kick, complemented by the rich, comforting notes of pumpkin. This recipe is a culinary journey that will tantalize your taste buds and leave you craving more.
In addition to the classic Candied Ginger Pumpkin Pancakes, this article offers a collection of equally tempting variations that cater to diverse dietary preferences. Discover the gluten-free version for those with celiac disease or gluten sensitivities, ensuring everyone can enjoy these delectable treats. For a vegan alternative, we present a plant-based recipe that uses almond milk and flax eggs, delivering the same fluffy texture and delicious flavor without compromising on ethics or taste. And for those who prefer a lower-carb option, our keto-friendly recipe is a perfect choice, featuring almond flour and coconut flour as substitutes for traditional wheat flour.
CANDIED GINGER PUMPKIN PANCAKES
Wake up sleepy heads with warm spicy pumpkin pancakes! Pass the warm syrup please.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
- Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
- For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 210 mg, Sugar 2 g, TransFat 1/2 g
CANDIED GINGER PUMPKIN PIE
Make and share this Candied Ginger Pumpkin Pie recipe from Food.com.
Provided by Vino Girl
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Whisk together pumpkin puree and sweetened condensed milk.
- Whisk eggs and a pinch of salt into pumpkin mixture.
- Pour filling into graham cracker crust and bake for 30 minutes.
- Sprinkle ginger on top and bake 25-30 minutes more, or until knife inserted in side of filling (NOT center) comes out clean.
- Cool and refrigerate at least 3 hours.
Nutrition Facts : Calories 197.3, Fat 9.9, SaturatedFat 2.4, Cholesterol 93, Sodium 206.6, Carbohydrate 23.1, Fiber 0.7, Sugar 12.3, Protein 4.9
PUMPKIN GINGER PANCAKES WITH GINGER BUTTER
From Sunset Magazine , these are nice for a change of pace on Saturday mornings. 45 minutes combined prep and cook time.
Provided by Susie D
Categories Breakfast
Time 45m
Yield 8 pancakes
Number Of Ingredients 15
Steps:
- Combine flour, brown sugar, soda, cinnamon, powdered ginger, nutmeg and salt in a large mixing bowl.
- In a separate bowl, combine egg, milk pumpkin, yogurt and butter until well blended.
- Add wet to dry, stirring just until evenly moistened.
- Cook on nonstick griddle over medium heat until edges look dry – about 2 to 3 minutes per side.
- Serve with ginger butter and real maple syrup.
- To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.
CANDIED PUMPKIN RECIPE
This is a delicious way to use fresh pumpkin.
Provided by Rachel
Categories Side Dish Vegetables Squash
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 114.9 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 2.7 mg, Sugar 17.7 g
Tips:
- **Use fresh pumpkin puree.** Fresh pumpkin puree will give your pancakes a more intense pumpkin flavor. To make your own pumpkin puree, simply roast a pumpkin until soft, then scoop out the flesh and puree it in a food processor or blender. - **Don't overmix the batter.** Overmixing the batter will make your pancakes tough. Just mix until the ingredients are combined. - **Cook the pancakes over medium heat.** This will help to prevent them from burning. - **Serve the pancakes immediately.** Candied ginger pumpkin pancakes are best served hot, so serve them immediately after cooking. - **Garnish the pancakes with additional candied ginger and a sprinkle of powdered sugar.** This will add a festive touch to your pancakes.Conclusion:
Candied ginger pumpkin pancakes are a delicious and festive breakfast treat. They're perfect for a fall brunch or holiday breakfast. With their warm spices and sweet candied ginger, these pancakes are sure to be a hit with everyone at your table.
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