Pumpkin Pancakes Recipe

AWESOME!!! I start by making the recipe just as it calls to be made so that when I rate a recipe those who read the review know what the recipe might be like from my perspective if you make it LIKE THE RECIPE SAYS!!! I know this might be a novel idea but please give it a try!!!! I did have to add additional liquid as it was a bit too thick. When I see a recipe calling for milk and vinegar, these two mixed together give you an emergency substitute for buttermilk. Next time I will go ahead a use buttermilk!!! To the person who used the pancake mix - do not rate recipes like this if you are not going to follow the recipe as you did not make this recipe at all!

These pancakes are OUT OF THIS WORLD! They're moist and delicious! As always, I used REAL pumpkin instead of the canned stuff (I think it makes a HUGE difference and real pumpkins are so easy to cook--I just cut them in half, scoop out the insides, and then put them face down on a baking sheet at 425 degrees for about an hour. After they cool, the skins come off very easily. Then take the pumpkin and mash it with a potato masher. Just make sure that you use the right kind of pumpkins--sweet ones like New England or Baby Pam. The big ones at the supermarket will not work). Then I put butter REAL maple syrup on the pancakes, but they're so good, you could almost eat them plain! 5 stars!

I used apple cider vinegar. I made some changes after looking at RobnMandy’s review. I also sparingly added a little water at a time until the consistency of the batter dripped nicely off my spoon. My husband and kids raved about how these were both moist and fluffy. They tasted great. Step 1: Sour milk: 1.5 c milk + 2 T vinegar (Mix and let sit for five minutes.) Step 2: Mix dry ingredients in a small bowl: 1/2 tsp nutmeg 1 T cinnamon 1/2 tsp ginger 2 c flour 3 T brown sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp allspice Step 3: Mix: 1 1/3 c pumpkin 2 T oil 1 egg Sour milk mixture above Dry mixture above. Step 4: Mix in a few ounces of water slowly until you are happy with the thickness of the batter.

Made this recipe and followed almost to a 2 with the following changes: 1. upped pumpkin to 1 1/3 cups 2. upped cinnamon to 1 tbsp. 3. subbed melted butter for oil (same amount) 4. followed the milk amount loosely- I might have added a bit more to thin out but not too much- batter should be thick but not too thick

Delicious and fluffy! I made a couple of adjustments: doubled eggs (so I could halve the recipe), used Apple cider vinegar and evaporated milk, replaced half allspice with nutmeg. Cook at medium-low. Half a recipe made about nine 4" pancakes.

I enjoyed this! Some notes. I soured the 2% milk separately with vinegar vs mixed all together w the wet ingredients. Since sugar is considered a wet ingredient, like another mentioned, put in wet so it doesn’t clump. I am trying to decrease gluten so I used 1/2 GF flour 1/2 tapioca starch. Can’t taste a difference. The first time I tried this was w almond milk and also was fine. Lastly the recipe listed 1x yields 6 pancakes but I HALVED it and it made that amount. Since I didn’t use whole milk I lowered the liquid but just note it makes the same amount. They are good looking pancakes and tasted good. I didn’t use all spice bec I’m not a clove fan so just did fresh nutmeg, cinnamon and ginger ground.

Superb! Makes great pancakes. One small change though - mix the brown sugar into the wet ingredients, not the dry. Otherwise you end up with gritty pancakes with undissolved brown sugar in them.

I love this recipe I did change it up a bit. On the spices I took out the ginger, oil and vinagre, I got really creative and used a box mixture of fluffy pancakes and added 1 egg and instead of water like the box called for I used milk for the Pumpkin purée I used 1cup and As far as the spices I used 2tsp of each pumpkin spice, cinnamon, nutmeg, 1 tsp vanilla, top it with pumpkin syrup…Delicious will make this again and again….

We absolutely LOVE LOVE these pancakes!! So truly yummylicious!! I made a few changes for my personal preference. I used apple cider vinegar instead of regular, 1/2 tsp allspice, 1 tsp cinnamon, 1/2 tsp ginger, 1 tsp nutmeg, and about 1/2 cup greek yogurt and only 1 cup of milk. Otherwise we followed all the rest of the recipe.

These came out so good! I only made some very slight changes; I used pumpkin spice instead of the separate spices and I added the vinegar to the milk and let it sit for a few minutes while I combined the other ingredients before adding it to the batter. Otherwise I kept to the original recipe and these turned out great! The batter wasn’t too thick, the pancakes were light and fluffy, and plenty of delicious pumpkin flavor.

Very, very good pancakes. Super tall and fluffy. My only changes were I added chopped walnuts and used AC instead of white vinegar. One thing to add about vinegar, in addition to helping the rise as a chef pointed out in their review from last month, is that it turns the milk into buttermilk. Many home cooks use this hack rather than keeping buttermilk on hand for baking, etc. You don't taste the vinegar in the end product and you're actually making pumpkin buttermilk pancakes.. a win-win. Thanks for a really good recipe!

I didn’t care for these pancakes. They were too heavy and the spice level just seemed to be off.

tried this receipe and could not get the batter to stick together on a frypan, also flipping pancake was impossible. I suspect it was the addition of vinegar.....i recommend you do not try this recipe

These pancakes were very soft and fluffy, despite me needing a little more milk. The flavors were very pronounced, but not overwhelming. I made a maple whipped cream to go with them, and it was a big hit!

Fyi this made 21 pancakes for us, not 12. I put three in a pan, which makes them a bit oblong sometimes. They're probably 4 x 5in n diameter. Happy there were so many!

This will be a new staple in our house. Delicious. We had to make a few changes for food intolerance but they still turned out amazing. I substituted coconut milk for milk, coconut sugar for brown sugar (+1tbsp), coconut oil for oil. Served with pure maple syrup, yum. So soft and maybe a bit doughy but that's just from the moisture of the pumpkin. Could reduce heat and cook longer if wanted slightly less doughy

Made it and my soul said yes.

These are THE BEST pumpkin pancakes we’ve ever had! The only substitution I made was einkorn all purpose flour in the same amount as the regular flour in the recipe, plus I used coconut sugar instead of brown sugar so that my blood sugar could handle it! So danged yummmmmy!

I did sub apple cider vinegar for white vinegar, but the end result was impressive!! I also added 60% cacao chips to each pancake....extra yummy!!!

At first I thought the flavors were too subtle, but they melded very well in my batch. I had to use pumpkin pie spice plus cinnamon, as I did not have the individual spices on hand. We topped ours with a gingerbread maple syrup (the real stuff, not the typical pancake syrup, although that would be good as well.) I used my big electric griddle for it and @300 F, it took about 3 to 4 minutes on each side.