4 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Tau November 09, 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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
-Patrish October 26, 2008

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
LonghornMama April 08, 2006

Sorry, but no matter how long I kept these in the pan they never seemed to be done. The comments I got from others were, THEY'RE NOT DONE. I guess we prefer fluffier, instead of mushier. The flavour was ok, but I won't make these again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Rayo January 15, 2005
Pumpkin Sour Cream Pancakes