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I am in love with these pancakes. Made them for dinner and everyone in my family loved them. The pumpkin spice was a nice touch. Very filling, too. I had mine with just a little melted butter. My husband and kids ate theirs with warm maple syrup. Thanks Geema. This is a good one for fall.
Very tasty, next time I will try reducing the sugar to 1/8 cup, and maybe adding some whole wheat to make it more healthy.... But I love it!
Wowzas! These were delicious Geema! I had a little problem..but it was on my part, not anything you did. I couldnt find my pumpkin spice anywhere :-( But! I was creative and think I got something really close to pumpkin spice lol. I used 1/2tsp garam masala, 1/4 tsp nutmeg, and 1/3tsp cinnamon. These were spectacular pancakes. I have tons of leftover batter! These will be nice for the next couple of days hehehehe. Thank you so much Geema! Looking forward to trying more of your recipes!!!!
I left out the pecans because I forgot them at the store, and I added some Splenda since we'll eat them plain. I also did half whole wheat and half all purpose flour. EXCELLENT!
I made these pancakes for Mother's Day and they were a hit! Everyone loved them and asked me to make more so I did, there were none left at the end :D. I would change nothing about this recipe except to make sure and add cooking oil to the griddle before frying pancakes. Also, small half-foot medallion shapes make for nice gooey insides and preserved flavor!
These were a big hit! We used cinnamon, nutmeg, ginger and cloves and also used canned sweet potatoes. A definite keeper! Thanks, Geema!
Had to add 1/2 cup more flour and I found these to be to doughy.
WOW! I had a left over sweet potato I needed to use and was so excited to find this recipe. Since I can't have dairy I used oat-milk instead and they turned out amazing! I think the pecans really make them incredible! Thanks for the recipe!
Delicious! I made them gluten-free using a standard commercial flour mix (Orgran), and they came out wonderfully (they needed a touch more liquid, but that was probably the flour type I used). I halved the recipe, used fat-free milk and splenda, and freshly mashed sweet potato instead of the canned. I had them with ginger-stewed apple and some natural yogurt on top, and they were fantastic. The pecans added a wonderful crunchy texture contrast. They also froze and reheated reasonably well. Thanks Geema!
I had leftover mashed sweet potatoes in the refrigerator and needed to use them. I made this as per the directions using fat free milk and Splenda brown sugar blend for the sugar. They make for a healthy a delicious breakfast.