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Pumpkin Sour Cream Pancakes

Pumpkin Sour Cream Pancakes created by Tau8053

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!!

Ready In:
12mins
Serves:
Yields:
Units:

ingredients

directions

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

@Wally2
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@Wally2
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"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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  1. Tau8053
    Pumpkin Sour Cream Pancakes Created by Tau8053
    Reply
  2. Tau8053
    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.
    Reply
  3. MSnow
    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.
    Reply
  4. LonghornMama
    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!
    Reply
  5. Rayo3865
    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.
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