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My review
Pumpkin Pancakes
Ruth
"These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin."
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Ingredients
40 m servings 278Original recipe yields 6 servings (12 pancakes)
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Directions
{{model.addEditText}} Print- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 2k2996 Ratings
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Most helpful positive review
11/17/2007
Changed recipe for simplicity: 2 1/2 Cup Aunt Jemima Original Pancake Mix, 3 TBS brown sugar, 2 1/2 tsp pumpkin pie spice, 1 egg, 1 3/4 cup milk, 2 TBS vegetable oil, 2 TBS vinegar, 1 cup pumpki...
Most helpful critical review
9/7/2008
With a little tweeking, this recipe is fantastic. I've been modifying this recipe for quite some time to perfect it. I thought the pumpkin taste was too weak originally, and it lacked a true "...
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11/17/2007
Changed recipe for simplicity: 2 1/2 Cup Aunt Jemima Original Pancake Mix, 3 TBS brown sugar, 2 1/2 tsp pumpkin pie spice, 1 egg, 1 3/4 cup milk, 2 TBS vegetable oil, 2 TBS vinegar, 1 cup pumpki...
12/5/2006
I love this recipe; it's a hearty, stick-to-your-ribs breakfast. The following are a couple tips for the best pancakes. Don't thin the batter with more milk. This washes out the pumpkin flavor. ...
7/29/2001
We ate Pumpkin pancakes at the restaurant, IHOP, last winter. I have searched for recipes to try and duplicate the pancakes...This recipe took the first place ribbon! Thank you so much! It w...
9/7/2008
With a little tweeking, this recipe is fantastic. I've been modifying this recipe for quite some time to perfect it. I thought the pumpkin taste was too weak originally, and it lacked a true "...
12/30/2005
As an old pancake/waffle baker I was eager to try this recipe. I followed many suggestions in the reviews (2 eggs, 1 cup whole wheat PASTRY flour) and tweaked it even further. My daughter had ...
10/10/2001
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 ...
11/6/2006
I used an electric skillet on 300 degrees...if you follow the recipe completely your pancakes will come out great. Adding water or more milk takes away from the flavor. Once you place the batt...
12/15/2012
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 ...
9/6/2002
My 2 year old has requested these pancakes on several occassions. For fluffier pancakes I add an extra egg. Most assuredly worth trying!