These spiced pumpkin pancakes are a delightful twist on the classic breakfast dish, featuring warm spices and a creamy ginger topping.
In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt.
Sifting the dry ingredients together can help avoid lumps and ensure even mixing.
In another bowl, whisk together the egg, milk, pumpkin puree, yogurt, and melted butter until smooth.
Ensure the wet ingredients are at room temperature for better incorporation.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
A few lumps in the batter are okay; they will dissolve during cooking.
Heat a nonstick skillet over medium heat and lightly grease it. Pour batter onto the skillet to form pancakes of your desired size.
Use a ladle or measuring cup for consistent pancake sizes.
Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
Adjust the heat as needed to prevent burning.
In a small bowl, mix the softened cream cheese, chopped candied ginger, and powdered sugar until smooth to make the ginger cream.
Chill the ginger cream for a few minutes before serving for a firmer texture.
Serve the pancakes warm, topped with a dollop of ginger cream and a drizzle of maple syrup.
Garnish with a sprinkle of cinnamon or extra candied ginger for presentation.
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