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    You are in: Home / Recipes / Pumpkin Pie Pancakes Recipe
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    Pumpkin Pie Pancakes

    Pumpkin Pie Pancakes. Photo by Mikekey

    1/1 Photo of Pumpkin Pie Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Sierra Silver's Note:

    A personal favorite of mine to make on a chilly autumn day. They really have a nice pumpkin taste, and it uses a whole can of pumpkin, which makes it perfect for freezing.

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    Serves: 6



    Units: US | Metric


    1. 1
      In large mixing bowl, whisk together flours, baking powder, baking soda, spices, and salt until thoroughly combined.
    2. 2
      In second bowl, whisk together pumpkin, milk, sugar, vanilla and oil until thoroughly combined.
    3. 3
      Pour wet ingredients into dry, and mix just until integrated. (leaving a few lumps is a good idea).
    4. 4
      Pour batter by 1/4 cup onto a griddle at low-medium heat, and let cook three minutes or until edges are set.
    5. 5
      Flip, and allow to cook for two more minutes.

    Ratings & Reviews:

    • on January 11, 2009


      everyone loved it! They were standing around the griddle for the next batch to be done! I thought there was a little too much nutmeg (that's all I could taste) but otherwise, we're making this a regular. We didn't put butter or syrup on, just whipped cream. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2008


      I loved the flavor in these, with all the spices and pumpkin, but I, too, found the batter to be too thick. I thinned it out with more milk, but I think an egg is needed in the batter (I halved the recipe, so maybe 2 eggs in the whole recipe). I think that might make them lighter. Mine were also a bit mushy inside. Made for Fall 2008 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2007


      These were just okay for me. I liked that they used a lot of pumpkin, but maybe that's what did them in. They were really mushy in the middle even with a lot more cooking time than instructed. The batter was really thick, but I just went with it. After the first couple of rounds and they were still damp in the middle, I thinned out the batter some with more milk to see if that would help. This resulted in a thinner pancake that was still mushy inside. Just didn't like that raw-ish texture. The taste was good though and my 14 mo. old ate them - the mushier texture was probably better for him. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Pumpkin Pie Pancakes

    Serving Size: 1 (230 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 376.6
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 2.4 g
    Cholesterol 6.5 mg
    Sodium 460.8 mg
    Total Carbohydrate 60.2 g
    Dietary Fiber 4.1 g
    Sugars 17.2 g
    Protein 9.4 g

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