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    Pumpkin Pancakes

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on April 25, 2012

      this recipe was easy and delicious. I used vanilla yoghurt since i don't really eat plain yoghurt much and had some in the fridge. Thanks again for sharing this recipe ^_^ the pancakes came out perfect.

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    • on October 23, 2011

      LOVE these pancakes, wish I'd taken a photo but they were gone before I got to them. It does make a lot but you can always freeze some if they last that long. The perfect blend of fall flavors and spices and just what I was looking for to use up some extra pumpkin I had left over. I'll be making this again and will make sure I take a photo at that time.

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    • on October 19, 2011

      After making a batch of pumpkin smoothies this morning, I had a cup of remaining pumpkin puree and went looking for a recipe to use up my leftovers. This recipe appealed to me because it didn't contain oil, and because it looked fairly easy to veganize. I was thrilled with the results - light, fluffy cakes without too much sweetness or too strong pumpkin flavor. Yum! I froze them in bags of 3 for my kids to defrost and eat before school. :o) For the record, I used Ener-G egg replacer, vanilla soy yogurt, and almond milk. I also used pumpkin pie spice in place of the specified spices. Thanks for a great recipe!

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    • on February 01, 2011

      These were PERFECT! I needed a new pancake recipe for my family----kids LOVED them and there were plenty left-over to freeze.

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    • on December 04, 2010

      OMG!!!!!!!!!!!!! These were so good! Bravo January Bride!

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    • on October 27, 2010

      Fantastic!! These were so good. I made a apple spice syrup to go with the pancakes. Great fall flavor. My 5 yr old took 1 bite and said that these were "awesome!"

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    • on October 24, 2010

      These were so delicious. I used about half whole wheat flour and think I might even substitute a little wheat bran for some of the flour next time. Great pumpkin flavor and I like the idea of subbing brown sugar. Great recipe!

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    • on September 20, 2010

      These were really good, even my picky two year old ate three of them! I made a few small changes-used whole wheat for half the flour, used brown sugar instead of white, and added a 1/4 t allspice. The recipe made a lot so we have more batter for tomorrow, and I get to watch my toddler eat vegetables for breakfast again!

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    • on September 17, 2008

      Yum! I really enjoyed these. They were very light and fluffy. I'm still used to pumpkin being a served as a vegetable (not a sweet) so I was worried that the flavour would be overly 'pumpkiny' but not so. It was a pleasant pumpkin flavour & not overpowering at all. I had to make a couple small changes due to the pantry being a bit bare... no baking soda so I used double baking powder; used fresh (not canned) pumpkin; no nutmeg. I wish I had the nutmeg as I really think this would have been a great addition as the cinnamon was quite subtle. I've saved half the batter for tomorrow... hope it keeps! Made for Aussie 'Make My Recipe, #5'.

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    Nutritional Facts for Pumpkin Pancakes

    Serving Size: 1 (199 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 312.5
     
    Calories from Fat 48
    15%
    Total Fat 5.3 g
    8%
    Saturated Fat 2.4 g
    12%
    Cholesterol 102.5 mg
    34%
    Sodium 903.0 mg
    37%
    Total Carbohydrate 55.8 g
    18%
    Dietary Fiber 2.4 g
    9%
    Sugars 20.1 g
    80%
    Protein 10.3 g
    20%
    Detailed Nutrition Values About Nutrition Info
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