These pancakes were a real hit at my house! All of my children loved them. I made a double recipe and ended up with some left over. Suffice it to say, they freeze and reheat in the toaster nicely. Just remember to put wax paper between them so they don't stick together. Also, if you are curious, 6 tbs. of pumpkin puree is about 1/3 of a can. Lastly, the batter is a little thick. If you like a little thinner batter and pancake, plan to add a little extra milk. Thanks for a great recipe!!!
Where's the 10-star button???!!! I ADORE pumpkin. My grandmother used to bring 2 pumpkin pies to Thanksgiving: one for the family, and one for me! I bought a can of pure pumpkin specifically to make pumpkin pancakes. While I was waiting for a morning that my husband was working so I could try them, I made #53751 (Pumpkin Butter), and #453580 (Pumpkin Grilled Cheese). When I called my daughter and her friend to breakfast, my daughter growled, "MOM! How do you even know Danielle likes pumpkin!?" They sat at the table where I'd placed the pancakes, pumpkin butter, whipped cream, chocolate sprinkles and syrup. Danielle took the teeniest bite in fear of hating them. AND I QUOTE: "I think my mouth died and went to heaven", she said. My daughter of course LOVED them as well!!! SUBSTITUTIONS: I used 2 tsp of pumpkin pie spice instead (I keep it on hand for my Oatmeal Raisin Drop Cookies), and used 3/4 cups flour and 1/2 cup whole wheat flour. Used 2 tbsp applesauce in place of the butter, and based on reviews I used 1 1/4 cups milk to thin it out. Also used 1tbsp of Splenda in place of the sugar. Lastly, I used about 1/4 cup of pumpkin because, as I said, I LOVE PUMPKIN! This is a definite keeper! I can't wait for the family Christmas breakfast in our jammies with the whole family to show this one off!!!!! Thank you thank you Hope!
Excellent recipe! Only changes I made were to add more cinnamon and use brown sugar instead of white. I also let the batter rest a few minutes before using. The batter will be pretty thick, but will cook up fine. Used 1/4 cup measure as directed and my cakes cooked up in a little under 2 minutes per side on a 375 degree electric griddle. I didn't use any cooking spray since the griddle is nonstick. My yield was about 11 6" cakes. These have a great flavor and are slightly denser than regular pancakes, but are by far the fluffiest pumpkin ones I've ever had! Served with butter, syrup, and candied pecans.
I did two things differently with this recipe. I substituted 1/2 tsp of baking soda and 1 1/2 tsp of baking powder instead of all baking powder. I read somewhere that baking soda helps with browning. I also toasted the spices in a dry skillet before adding them to bloom them. Fantastic spicy flavor and super light and fluffy, they were like cake versions of pumpkin pie. Lovely!
A great recipe - quick to make and delicious. Light and fluffy as the name suggests! Didn't include a pinch of clove but they tasted great without. We served these with chocolate dessert sauce and Caramel Cinnamon ice cream. Mmmm!
What a nice fall breakfast! I love the consistency and the flavor. The only changes I made were using applesauce instead of butter and pumpkin pie spice instead of the individual ingredients. Excellent pancake recipe!
I make scratch pancakes about once a week, and so I thought I would try something a little different with these. I am a real pumpkin lover and the flavor on these was incredible, BUT they turned out awful. First the batter was too thick and the pancake didn't cook through. Then I tried to thin it some with a little milk and then they were too flat and quite mushy...so I added a tsp of baking powder and tried again. They finally came out *looking* beautiful, and the flavor was just gorgeous, but the texture was still quite off. They were quite moist and perhaps too dense still. I think they were lacking the proper amount of dry ingredients, I will be looking for another pumpkin pancake recipe to use in the future. This was a real disappointment.
The BEST!!! You have got to try these with pecans cooked in and on top with 100% pure maple suyrp.I didnt have the individual spices I used an equivalent amount, 1 1/2 tsp of pumpkin pie spice. I did have to add a touch more liquid. It made about 10 1/3 cup pancakes. My mother in law ate 3 after saying she didnt want much for breakfast. lol Way better than IHOPs pancakes. No need to fight the crowds...make them at home.
These are GREAT! Recipe made 12 pancakes with my 2 oz cookie scoop. The kids polished them off in record time.
These are great! I used whole wheat flour and vanilla almond milk. I used extra pumpkin too. Like another reviewer I used pumpkin pie spice but enede up adding a few table spoons more. I tried with chocolate chips and also with crystallized ginger chips, both super yummy!