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    You are in: Home / Recipes / Pumpkin Sour Cream Pancakes Recipe
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    Pumpkin Sour Cream Pancakes

    Pumpkin Sour Cream Pancakes. Photo by Tau

    1/1 Photo of Pumpkin Sour Cream Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    10 mins

    2 mins

    Wally2's Note:

    Please don't let this one review you. I came across this recipe in a magazine. It originally came from a B & B in Boston. If you are a pancake lover, this one is awesome! Why go out for breakfast when you can make such fabulous pancakes at home. I found it very easy and having great results!!

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    Serves: 2-3


    5inch p ...

    Units: US | Metric


    1. 1
      Mix flour, baking powder, salt, and sugar together in medium-size bowl.
    2. 2
      Combine remaining ingredients in small bowl.
    3. 3
      Slowly whisk liquids into dry ingredients.
    4. 4
      Spray a grill pan with cooking oil.
    5. 5
      Ladle approximately 1/3 cup of batter per pancake onto pan and cook over medium heat until bubbles appear in top.
    6. 6
      Turn over and cook for a few minutes on the other side.
    7. 7
      Do not overcook (they should be moist).
    8. 8
      Serve with butter and syrup.

    Ratings & Reviews:

    • on November 09, 2008


      This is a new family favorite for breakfast! My kids keep begging me to make them. They are super flavorful and moist. We make sure to cook them on low heat, so that the insides have a chance to cook all the way through. Doing that, we haven't had any of the problems mentioned by some of the other reviewers.

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    • on October 26, 2008


      These were wonderful and a nice change from plain pancakes. We liked the super moist, fluffy texture and although the pumpkin flavor was not overly pronounced, the flavor was outstanding since the dryish floury taste that pancakes sometimes have was minimal. I highly recommend this recipe. It is most definitely a keeper.

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    • on April 08, 2006


      We enjoyed these for breakfast this morning! I make the kids' pancakes into silver dollars so they can dip them in maple syrup which was yummy, but I think these would be fantastic with honey or honey nut butter as well. No problems with the recipe. I made two subs: plain yogurt for sour cream and fresh cooked pumpkin, slightly drained, instead of canned. The batter was very thin, and with my subs, I could have expected some problems with cooking, but all was good. Pancakes are tender but do not have an overwhelming pumpkin taste. A great way to sneak some veggies into the kids' diets, too. Thanks for sharing the recipe!

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    Read All Reviews (4)


    Nutritional Facts for Pumpkin Sour Cream Pancakes

    Serving Size: 1 (202 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 536.1
    Calories from Fat 174
    Total Fat 19.4 g
    Saturated Fat 11.0 g
    Cholesterol 150.7 mg
    Sodium 1061.8 mg
    Total Carbohydrate 72.3 g
    Dietary Fiber 2.5 g
    Sugars 14.8 g
    Protein 14.9 g

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