17 Reviews

Yum, these are great! I used canned pumpkin and gluten free flour. These pancakes come out so tender and fluffy. The texture and flavor were wonderful, and they smelled fabulous when putting the ingredients together. Thanks for sharing!

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Starrynews September 16, 2012

I love this recipe! Best pumpkin pancakes I've ever had!!

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Melissa823 September 30, 2011

These were a huge hit! They came out thick and fluffy! I served them with rasperries, blueberries, strawberries, whipped cream and maple syrup.. everyone was happy! Thanks for the recipe!

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lindsay827 December 25, 2010

Awesome! Used 1 1/2 cups whole fat buttermilk instead of milk, vinegar & oil. Rose high, had beautiful pattern & crispy edges & tased fabulous with Grade B NY state maple syrup & rashers of thick cut hardwood smoked country bacon. This is a real keeper for texture, presentation & flavour! Thank you for posting Kaarin - we will use this one all winter long!

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Buster's friend December 05, 2010

These are great! I only added an extra tsp of cinnamon and a dash of nutmeg since I have no allspice. You do def have to watch them as they cook since they do burn fast.

My toddler and preschooler gobbled these up and my preschooler hasn't eaten dinner in 3 nights now. And they ate them with no syrup.

These are incredibly moist and remind me of pumpkin bread or muffins.

I'm going to try and freeze the left over pancakes.

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unicornbeauty November 19, 2010

These were soooo good! I made them for dinner tonite and the whole family loved them. I followed the recipe as shown and it was super easy, and I had some leftover to freeze. Thanks for posting--I'll be making this on a regular basis!!

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wunkermania November 14, 2010

FABULOUS! I made mine with fresh puree from a pie pumpkin. I loved how they had just a little bit of sugar crunch. Cooked using medium heat, so, no burning problems. This recipe's a keeper...

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MotleyCook November 03, 2010

These pancakes are INCREDIBLE, even when made GLUTEN-FREE. My kids and husband all liked them too. I modified these to be gluten-free by substituting Bob's Red Mill GF pancake mix for the flour, and eliminating the baking soda, baking powder and salt (because they are included in the mix), and cutting the vinegar (apple cider vinegar) down to 1 tsp. And I added about 1/8 Cup of flax meal for nutritional reasons. But all the flavor ingredients I left as-is, and these really turned out fabulously. If you are Gluten-free, definitely try these out! They will be a new fall weekly brunch menu item. Thank you!!!

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stacyl October 30, 2010

Easy, and delicious! I was in the mood for pumpkin, and this did the trick. I used light olive oil, whole wheat chemical free flour, and left out the ginger (none in the house). This made a hearty, scrumptious pancake. All the kids loved them and so did I!

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Mom2MMCJ October 30, 2010

These are fantastic! The only thing I did differently was to omit the ground ginger (I didn't have any), but they turned out perfectly. I'm 35 years old, and I've FINALLY found a fluffy pancake recipe! (I think it's the vinegar/baking soda combination that does it.) The next time, I'll be sure to have ground ginger on hand. Also, I think I'll bump up the sugar a little (we don't use a lot of syrup, and I like a sweeter pancake). Thanks for a great recipe!!

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ewells October 20, 2010
Pumpkin Pancakes