Pumpkin Pancakes with Orange-Ginger Syrup

Pumpkin Pancakes with Orange-Ginger Syrup
15 min
25 min
4 servings, 2 pancakes each
Orange, ginger and pumpkin are warm flavors that go together really well. They are perfect for fall and winter but thanks to LIBBY'S® 100% Pure Pumpkin, enjoyable all year long. The pumpkin pancakes are spiced with cinnamon and nutmeg, while ginger and orange peels steep and aromatized a syrup consisting of honey and maple syrup.


An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz


  • 1/3 cup pure maple syrup
  • 1/3 cup honey
  • Peels from 1 medium orange (4 to 5 strips)
  • 2-inch piece peeled fresh ginger
  • 1/2 teaspoon kosher salt
  • 1 cup all purpose flour
  • 2 1/2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup NESTLÉ® CARNATION® Almond Cooking Milk
  • 1/4 cup water
  • 1/3 cup LIBBY'S® 100% Pure Pumpkin
  • 2 tablespoons vegetable oil
  • 1 tablespoon lemon juice
  • 1 large egg yolk
  • Nonstick cooking spray
  • 2 medium oranges, peeled and segmented


Step 1

Combine syrup, honey, orange peel, ginger and salt in small saucepan. Bring the mixture to a simmer over medium heat. Cook for 1 minute, then remove from heat and allow the aromatics to steep into the syrup as it cools. Once the syrup is at room temperature strain the syrup, squeezing out as much as possible and discarding the ginger and peels. Makes 2/3 cup.

Step 2

Whisk the flour, sugar, baking powder, cinnamon and nutmeg together in a large bowl until fully combined. Whisk almond milk, water, pumpkin, vegetable oil, lemon juice and egg yolk together in medium bowl. Pour the pumpkin mixture into the flour mixture and using a rubber spatula, stir together until it all just comes together. Do not overmix but also be sure that large clumps of the flour mixture remain.

Step 3

Heat 10- or 12-inch nonstick skillet over medium heat. Spray with cooking spray, then add four 1/4 cup amounts of batter to pan. Using back of spoon, spread batters to form a round 3- to 4-inch pancake. Let cook until small bubbles appear on the surfaces of the pancakes and the bottoms are golden brown, about 1 minute. Carefully flip each pancake and let cook until puffed and golden on the bottom, about 1 minute more. Transfer to a plate and continue until you've used up all the batter. You should have 8 to 9 pancakes.

Step 4

Divide pancakes between plates, then top with the Orange-Ginger Syrup and orange segments.