Total Time
Prep 10 mins
Cook 10 mins

I was looking forward to trying some pumpkin pancakes the other night, but the only recipe I had was bookmarked on my browser, and the internet was down! So, I decided to just modify a regular pancake recipe to fit my needs. While the result wasn't exactly what I was going for, I thought that it did still work out pretty well. This recipe could still use some work, but I wanted to get it posted so I wouldn't lose it (haha!), and to get any suggestions people may have to improve these.

Ingredients Nutrition


  1. Combine dry ingredients.
  2. Combine wet ingredients and add to dry mixture.
  3. If batter seems too thick, add 1 T water at a time until desire consistency (I only added 1 T).
  4. Spoon a couple spoonfuls of batter into hot pan over medium-low to medium heat. You will probably have to spread the batter, since it is rather thick and will not spread itself.
  5. Cook 1-2 minutes on each side.
  6. These are pretty tasty by themselves, though I did try putting a little cottage cheese on top (mainly for the protein), or a very thin layer of cream cheese.


Most Helpful

Although these turned out to be almost a dessert pancake, I made them for breakfast & served them with both a thin topping of cream cheese & some peach sauce that I have! Maybe I'm just so easily satisfied, but I thought these were great as is! Will definitely make them again! [Made & reviewed for one of my adoptees in this Spring's PAC]

Sydney Mike April 27, 2008

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