By Geema on March 02, 2003
Photo by PaulaG
Photo by PaulaG
"This is not only wonderful for breakfast, but also as a different side dish with a nice baked ham slice."
Serving Size: 1 (1068 g)
Servings Per Recipe: 1
"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."
"This is a Cooking Light recipe so I know they are half-way healthy. 8-) They are very tasty. I made a vanilla maple syrup (1 1/2 c. syrup with 1/4 t. vanilla) and warmed it in the microwave. I will make these again. "
"Wonderful, Geema!! I mashed one small sweet potato and got exactly 3/4 cup. I got 15 beautiful tender pancakes from the recipe. BF says "I like the nuts." These are not too sweet nor do they have a terribly strong sweet potato flavor- they're perfect! I used half 2% milk and half vanilla soymilk and substituted all-purpose flour with whole wheat pastry flour. These were light and fluffy and moist and custardy at the same time- just wonderful. Next time I would add more pecans to the pancakes themself (an extra Tbs or two). Wonderful and unusual (but not so much that it would keep anyone from trying them- they look like normal pancakes, but just have a slightly different taste and a super texture) breakfast. Thanks for another great recipe, Geema! I will make these again!"