Chef John's Pumpkin Pancakes
This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!
This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!
I followed the recipe exact, only using lactose-free milk. I did not need the additional vegetable oil because I cooked the pancakes on my non-stick griddle. These were fluffy and perfect. I served the pancakes with my homemade Buttery Cinnamon Syrup. The family loved them, especially the kids--they had seconds!Read More
Sorry Chef John, love your other recipes but really dissappointed in this one. Was really looking forward to making this as I love pumpkin and pie spice. However, they were too spicy and overwhelmed the flavor of the pumpkin. I am sure I could make another iteration of this recipe reducing the spice amounts but don't want to waste the ingredients experimenting. The only reason I gave it as many stars as I did was I am sure the basic pancake recipe is good.Read More
I followed the recipe exact, only using lactose-free milk. I did not need the additional vegetable oil because I cooked the pancakes on my non-stick griddle. These were fluffy and perfect. I served the pancakes with my homemade Buttery Cinnamon Syrup. The family loved them, especially the kids--they had seconds!
This recipe is absolutely fabulous. I used orange zest and juice instead of lemon. I definitely played around with the spices and added quite a bit more of each. Also added a bit more pumpkin and milk and they turned out perfect! :)
Pretty good pancakes. I would definitely recommend more milk...I used 2c and they were still pretty thick. Also, I forgot to add the oil to the batter, but it didn't seem to make a difference. They still turned out really good w/o the oil.
We really loved these!I made them for Valentines breakfast. I did have to use at least a half a cup more milk. I used buttermilk instead of the lemon and milk. Also I had pumpkin pie spice so I used that in place of all the spices. fabulous recipe! Oh also I used white whole wheat flour and I recommend these to everyone!!!
My family loved this recipe! I didn't have a lemon so I used buttermilk instead of the milk and lemon. The batter was thick but made a very nice moist and fluffy pancake with very nice flavor. Thank you for sharing your recipe!
Sorry Chef John, love your other recipes but really dissappointed in this one. Was really looking forward to making this as I love pumpkin and pie spice. However, they were too spicy and overwhelmed the flavor of the pumpkin. I am sure I could make another iteration of this recipe reducing the spice amounts but don't want to waste the ingredients experimenting. The only reason I gave it as many stars as I did was I am sure the basic pancake recipe is good.
I substituted pureed carrots for the pumpkin, and it turned out just wonderful!
I tried this recipe today and got rave reviews from some very serious pancake critics in my family. My sons loved them! Excellent for Christmas morning brunch and very light and fluffy!
These are fun fall pancakes. I like min a little thinner, so these were a bit too thick for me. Next time I will add more milk. They are very moist.
These pancakes were absolutly delicious! I hate making changes to recipes, but i had no ginger, or allspice. so i added 1 teaspoon of cinnamon, and about 1/2 teaspoon of nutmeg, and about 1 tablespoon of vanilla(i had vanilla to everything). This recipe made 18 pancakes for me, and i didnt find any reason to add more milk. i let my batter sit for about 30 mins before cooking, and i found it developed a nice fluffiness about it! I will defintly be making these again. It sure is a nice way to use up leftovers of a can of pumpkin!
I love this recipe! I have one similar but the lemon is a great twist. They are very thick pancakes so this time I used whole wheat pastry flour and they turned out much lighter and wonderful. I have my own spice combination so I didn't try the spices recommended. I use 1/4 tsp cloves, 1/2 tsp.ginger,1 tsp. cinnamon. I think spices are irrelevant when you love to cook and know what you like. This is the same recipe as, "Pumpkin Pancakes" by Ruth, on this same site minus the lemon and different spices.
This is a great recipe! I'll admit I was skeptical when I watched the video and saw that lemon juice and lemon zest were included but my skepticism vanished as soon as I tasted these. The lemon juice and zest only serves to brighten the flavor of the pumpkin and makes the flavor light and full. These pancakes are extremely light and fluffy as well. My husband remarked about that with the first bite. Don't be fooled into thinking these will be dense by how thick this batter seems, just spread it out in the pan with the back of the measuring cup if you want them to spread out more. Don't add more liquid! The only changes I made were that I used all white sugar instead of brown and white. And I only did that because I had already measured out most of the ingredients before I realized I was out of brown sugar. These were still delicious! I can imagine they'll only be better next time when I have brown sugar to use. Also, I used a can of evaporated milk instead of regular milk only because I had too many cans of evaporated milk in my pantry and saw this as an excuse to use one. This is my "go-to" recipe now for Pumpkin pancakes!
This recipe was very yummy. . .my two sons (ages 5 and 8) loved it! My younger son helped me mix the ingredients. I followed the recipe exactly. The spices complement the pumpkin flavor nicely. I liked the thick batter because it allowed me to form the batter into circles perfectly ;) The pancakes were light, fluffy and flavorful. I made 18 4" diameter pancakes and froze some so my boys can enjoy a snack later on. I'll definitely make this recipe again soon :)
Yum! I made these with steamed and mashed butternut squash instead of pumpkin, and they were amazing! A couple other tweaks based on what I had on hand: didn't use allspice, added a bit of nutmeg and cloves (not too much); used melted coconut oil in place of veg oil; used navel orange instead of lemon juice and zest. I think the hint of orange really added to it! I mixed chopped pecans into half the batter. Made a hot pear topping which complimented it wonderfully by cooking one mashed and one chopped bartlett pear with pure maple syrup, a bit of OJ, cinnamon, and cardamom. A wonderful fall brunch.
Next time I am going to add more pumpkin, more milk and maybe even more spices.
The best I've tasted. I love the spiciness. I did add an extra 1/2 tsp of cinnamon and heaped the other spices as I love extra spice.
Sorry...some of the comments...cooked for 45 min and they were black? And...its a CUP of pumpkin, not a can. Great recipe Chef John.
Good recipe! A lot like eating a pumpkin muffin with a pancake texture. I sprinkled chopped pecans and dried cranberries on some of the pancakes. Very yummy. Spice is strong. I'm giving it four stars to represent family input. Reactions from the kids were mixed: Easy Going 9 Year Old Son ate all of his and declared the plain ones two thumbs up. Picky Eater 7 Year Old Daughter picked at hers, despite them containing all her favorite flavors. Always Hungry But Opinionated 4 Year Old Daughter gobbled up hers and requested seconds. Touch And Go Two Year Old Daughter polished hers off before we finished saying the blessing. Husband had seconds but didn't specifically ask it be put into the rotation.
I used my own pancake mix and only used the recipe from the pumpkin purée onwards. You must enjoy spices to begin with because they are very prevalent, almost a little too much, IMO. I didn't have allspice and used nutmeg instead. Overall tasty but very spicy.
These pancakes were fabulous!!! Followed the recipe excepted used a cinnamon blend for spices, omitted the oil from recipe and used a Blood orange olive oil in the pan in lieu of vegetable oil. Delicious!!! Topped with a warm buttery maple syrup ....yum!!!
This is my favourite pancake recipe. I love it. It makes wonderful pancakes and waffles. I leave out the pumpkin and alter the spices for variations. I have never had anything less than perfect results.
Perfect as is. My husband gobbled them right up. Makes a lot so I'm going to freeze leftover to heat for a quick breakfast. Served with apple sausages...mmm
Tried this recipe as posted, had to add more milk to thin out as advised by other posters, and had to cook longer than suggested and still they came out very doughy! I tried one in the waffle maker to cook through better, but my family still did not like these at all. Sorry, but 4 out of 4 family members said this is a no go for us.
Flavor was good; however, as previously mentioned, batter was way too thick and pancakes would not cook in the middle before burning on the outside. Easy fix, just add more liquid, and they were really good, with maple syrup, butter and of course Applewood Smoked Bacon.
Made just as stated and it was amazing! Aerating the flour mixture makes it wonderfully fluffy and not dense. Loved it! came out just like the video.
These were nice. We used spelt flour, butter-flavoured rice bran oil and chai syrup. Didn't bother with the zest. Our pancakes were very moist and a little heavy. I expected them to be fluffier. Lemon and brown sugar spread over went with the pumpkin well.
Good flavor but a little too much egg flavor that comes through
This was a great recipe! I did make a few changes though. I substituted one cup egg nog and added an additional one and a quarter cup of milk. These pancakes cooked very nicely on the griddle. Very light and fluffy and soooooo tasty. The eggnog gives it a very rich holiday flavor and the pumpkin is highlighted well with the eggnog flavor. I served these with butter, maple syrup and whipped cream. Simply delicious.
Even tho I try a lot of the recipes I find here, I rarely (if ever) take the time to post a review. I just figure most of them are good or they wouldn't be on here to start with. This time I want to take a few minutes to say how much we enjoyed these Pumpkin Pancakes. Last Fall, my wife went on a pumpkin binge and was making all kinds of recipes with pumpkin as a featured ingredient. Some were good, some not so much. But when I saw these pancakes I knew I had to make them. I enjoy cooking but I always stick to the recipe; I am not experienced enough to play around with the ingredients like many cooks are able to do. This recipe came out perfectly and I followed it exactly to the letter. Maybe some day I will be able to offer advice on modifications, but for now I can only say that if you follow the recipe it will come out very well. I thought maybe I would have some leftover pancakes to freeze for the microwave but they were all eaten in the first round. If you are thinking about trying these Pumpkin Pancakes stop reading and start cooking. They are excellent and very easy to make. I highly recommend this recipe and hope that you enjoy it as much as we did.
Thank you chef John for this recipe, What kind of changes to do make to this recipe for high altitude? I'm at 7,000 feet. -Thanks!
We all loved it. Used organic pumpkin pie mix so I left out the related spices. Everything else was as written. Let any pancake batter sit a minute after mixing to make fluffier cakes. Thanks again Chef John!
Wonderful way to use up my leftover pumpkin. Kids loved them.
Delightful change from the usual. These pancakes are delicious! Warm and spicy flavor, reminds me of a cross between pumpkin pie and cake. Light and fluffy texture, and the pure maple syrup really is the frosting on the cake! I did find this recipe makes a lot of batter for 2-3 people who eat modest servings and it's difficult to cut it back. Next time I make it I think I will try baking small rounds with the leftovers and filling it with a maple frosting, like whoopie pies.
Yummy!! This recipe is a keeper..
The flavor was good, but you have to cook them slow and low or youll burn the outside while the inside stays mushy. It was thick batter, I think it needs about a 1/2 c. more milk. I topped it with whipped cream as well, to give it that pumpkin pie feeling.
I made the recipe exactly as written except I added some pecan pieces and served it with butter pecan syrup. Next time I will probably add a little more sugar just because I like mine a little sweeter. All in all, the pancakes were good. I just prefer to do a little tweeking.
These were lovely, I agree with adding a small amount of extra milk, I wouldn't go as far as another half cup, but it did need more. It really doesn't take much to see that the batter's a bit thick and add a little extra. My family loved them, thank you for sharing.
We (family of 9) love these!!! Good-bye ordinary pancakes! Hello YUMMINESS!!!
Slightly thick for us...made a large batch. Will make again with reduced flour
This was a very good recipe. I needed something that I could do with a class of second-graders in small groups. In order to use fewer spices (that I would have to carry back and forth), I subbed pumpkin pie spice for the other spices and eliminated the lemon zest (too messy). We did also need to use extra milk; the batter would have been hard to pour without it. The kids (and teachers) loved the pancakes with just a little powdered sugar on top. Thanks for the great recipe!
These pancakes were fabulous! I made them tonight for our occasional "breakfast for dinner," and my hubby & I both agreed the recipe is a keeper. The only change I made was to substitute Truvia white and brown sugars for the regular white and brown sugars, and we could not tell a difference. I will definitely make them again and will probably try adding 1/2 cup chopped pecans -- just because we think everything is better with pecans!
This recipe was a hit with my family. They came out so thick and fluffy. My husband, who doesn't usually enjoy pancakes, raved about them. Thank you so much for the delicious recipe!
It was fun to experiment with a new recipe. I know it will become a family favorite. I love the texture of the pancake. Thanks for sharing your recipe.-Jean
I followed this recipe exactly and it was awesome! no changes needed.
We love it! I make them with 100% whole wheat. And sometimes with chocolate chips. YUMMY!!!!!
Tried at 325º and doughy in the middle so adjusted to 350º and cooked them longer, much better. They were indeed very fluffy, just as I hoped. If I wanted them less fluffy, I would add a little more milk. The spices were not too much. I'm going to my sister's house soon and will make them for her kids! They will love them.
I follow the recipe to a T and it is fantastic. This time of year we make them almost every weekend. They are absolutely delicious!
I used melted leftover cinnamon butter instead of oil, egg replacer instead of egg (daughter's allergic to eggs), self-rising unbleached flour so I omiited the baking poweder, soda, and salt. I used cinnamon sugar (I make and keep around for coffee) so I omitted the sugar and I probably used more spices, I never measure but I looove spices. I used dry milk and water (which isn't as thick as regular milk) so they didn't turn out super thick like other reviewers were talking about. I used a grittle so I omitted the oil and the cooking time was a lot faster. My family loved these. Thanks for the amazing recipe.
SO YUMMY! My family decided these are better than any traditional pancakes they have had. I did add approx 1/4c more milk and omitted the lemon zest.
Turned out perfectly. Fluffy with good pumpkin flavor. Much better than the dense ones I had been making for years. Will be using this recipe from now on.
My son loved these pancakes!!
These came out great. The batter was very thick, and the pancakes came out nice and fluffy. I made 14 4-inch pancakes. I cooked them in butter instead of oil and served them with maple syrup. My husband, son, and his friend devoured most of them, and my son couldn't wait to eat the leftover pancakes for breakfast the next day. Really unique and delicious recipe.
Awesome! I added walnuts and these pancakes are amazing! They are a rich almost muffin like texture. Love these and will make them again and again and again....,,,,,
I had originally planned to make this recipe for Thanksgiving Day brunch but due to revised work schedules we had to have an earlier Thanksgiving dinner. After promising this brunch to the family I made it for supper the night before Thanksgiving instead...not unheard of to have pancakes for supper in this family...lol. The only modifications to the recipe was to use half whole wheat flour and orange juice and zest as I forgot to buy a lemon. Served these with real maple syrup, bacon and fresh fruit on the side. They turned out very nicely and the family absolutely loved this new variation of pancakes! My youngest loves to eat these plain for a snack as well. Will definitely make these again!
These pancakes tasted like lemon pancakes not pumpkin ones. The strong lemon flavor over powered all of the spices & the pumpkin itself.
I'm not much of a pancake eater but I can't wait to try these! My family is going to go bananas! Thanks Chef John! :) *I gave it 5 stars as I couldn't leave that area blank. I'm sure these will be a hit, but I will adjust my rating, if needed, after I make them.
Made these this morning...delicious!! However, the batter was a little thick so I added another 1/2 cup milk. I also discovered I had no cinnamon, ginger or allspice, so I used 2 tsp. pumpkin pie spice. I also added 1/2-3/4 c chopped walnuts. Even my husband ate them! I will be making this again!!!!
I really loved this recipe. I did tweak it after the first time I made it, since we are trying to be healthier. I used 1-1/2 cup all purpose flour, and 1/2 cup whole wheat white flour. I cut ou the white sugar, and added 1 tbs agave nectar. Also added a few pecans, that were soaked for 10min in hot water. My husband loved these pancakes. Thanks!
These were "cake like" pancakes - Fabulous!! I dusted mine with cinnamon on top. Hardly even needed syrup
WOW!!! These were great and my kids loved them. I did alter it a bit though. I left out the ginger, and added 1 tablespoon more of brown sugar, 1/4 cup more milk and unsalted butter to cook them. They came out light and fluffy. Just DELISH!!
This is not the kind of pancake that you can stack up and gobble down. This pancake is thick, complex, and delicious. You eat one at a time and think about all the flavours. It's beautiful. I love it.
I feel a little bad rating this, as I did make changes to the recipe in order to more or less use my own batter base (see the "fluffy whole-grain pancake" recipe in my recipe box), but kept the pumpkin amounts and the spice amounts (though I had to switch lemon extract for zest, not having zest or a lemon on hand). The spice ended up being a little heavy for my taste; in particular, I am likely to back off the cinnamon by 1/4 tsp next time I try this. The interesting thing, though, was that my husband, who is in general not a fan of pancakes (he finds them over-bland and calls them "sponges"), actually liked these because they had a pretty substantial amount of flavor. Since the kids also liked them enough to snack on them all morning, we'll be having them again as we work through our stock of neck pumpkins that we picked up this fall. A side note: fresh pumpkin puree might make a difference here--I had just baked up a couple of pumpkins two days before, so my puree was pretty high-quality. If you can get ahold of a pie pumpkin or sweeter winter squash, it would be worth roasting it up (poke holes in it, put it in a baking pan, and roast it at 350 until a fork pokes easily into it; then cut it open, scoop out the seeds and stringy bits and discard [or roast the seeds], scoop out the flesh and puree it) and using fresh puree.
What an amazing pancake recipe. I made them exactly as indicated, and I even made my own pumpkin puree. (the way it should be!) It was fluffy and extremely delicious. The recipe is perfect the way it is, oh man - what a hit with the family, they all loved it! (I used a non-stick frying pan, and used very little oil in my pan.)
I used 1/2 tsp less sugar added some allspice, 1/8 tsp clove and no oil. It was great. I added milk, but will try the recipe as is next time. They were pretty fluffy with 1/4 c more milk, but might be better without the added fluid. Oh, I made this recipe for 3 servings and used a whole egg.
Swap out the milk and lemon juice for buttermilk. Add a teaspoon of spices. Lose the white sugar and make all 3 T. dark brown sugar for a stronger molasses flavor addition. It is VERY thick so either monitor the flour addition or add a bit of buttermilk at the end to thin it slightly. Makes great big fluffy pancakes. YUM!
I used box pancake mix and the rest of the ingredients and it turned out great , easy way to go
This is the real deal! Wonderful! I use butter to cook instead of oil, just a personnel preference. You can also sub buttercup squash with great results.
This is the best pancake recipe I have ever made! The only change I made was to the spices- i had no allspice so I put in a shake each of nutmeg, cardamom, cloves and extra cinnamon. The texture was thick but perfect and easy to cook with. Just spread out the dough in the pan so they aren't too thick. They tasted like Tim Horton's pumpkin muffins - an hour later I could still taste the wonderful flavour of these comfort- food pancakes! My husband said with the syrup, they are more like a dessert!
I love the taste of these; the pumpkin stands out and the warm spices compliment it very nicely. I should note that I just substituted all the spices listed for a teaspoon or so of pumpkin pie spice. I'll definitely make these again someday, but I think i'll only be adding 3/4 of a teaspoon of spices because it was a little overpowering. Either that, or i'll just add more pumpkin.
Chef John – you never cease to amaze me! These pumpkin hotcakes are so darn good! With the exception of pumpkin seeds, milk and veg oil, I made these to spec. Used Coconut oil and Half and Half. Had to giggle at your comment about blocking butter haters--there's no substitute for something that good-- (and if they did a little research, they'd find out it's actually good for you food – in moderation of course). Your aversion to combining lemon juice and milk is funny ~I'm sure you know the combination produces buttermilk! And maple syrup -homemade and hot- is the perfect topper for these lil' cakes! I also tried my homemade buttermilk syrup when all my maple had soaked in – – it was really good but not as special as the maple! Thanks for being such a great mentor and for another awesome recipe that will become a standard in our home! ???? You are our favorite 'go to'chef! Blessings!!!
Very good, I was liberal with the spices and I felt like the pumpkin still came through. I also took others advice and omitted the oil. I used a non stick pan.
I love this recipe, the pumpkin and lemon mix is really amazing!
My family really like them and they also freeze well. We still can eat them in February!
The pancakes were overall very tasty, but as is the same with many pumpkin dishes, the pumpkin taste was somewhat hidden. Next time, we will not add the allspice because we found that taste to be somewhat overpowering.
I have only ever made homemade pancakes once (the Fluffy Pancakes recipe from this site) and these sounded really good. I didn't have any lemon juice on hand, and I've never used lemon zest before, so I decided to try the recipe first this morning without going to the store. They turned out great! It was only after we ate them and I was putting the rest of the pumpkin into tupperware that I realized I had used Pumpkin Pie Mix (pumpkin with spices already added) instead. I saw some reviewers said it had too much spice, but even after my error of using the spiced pumpkin and adding all the spices as written, I didn't feel it was too strong. Thanks for a great recipe. I will definitely be buying some lemon juice and lemon zest to try again soon!
I'd give five stars for taste, because it was very tasty. However, it was a little on the sweet side for me and had too much lemon. I found the lemon overwhelming the pumpkin flavor so it wasn't quite what I was hoping for as a pumpkin pancake, therefore only three stars. I do have to say that I've never thought of adding lemon juice or zest, so that addition took it to a whole different level of pancake than any other pumpkin pancakes I've tried. When I make them again I plan on half the lemon, to cut out the tablespoon of white sugar, and to add an extra teaspoon of cinnamon. However, if you like your pancakes on the sweeter and lemony side, keep it as is, because it is delicious in its own right.
Delicious! Following someone else’s review I substituted orange juice and orange zest for lemon. The citrus adds a little something special. Great balance between spices and pumpkin flavor. And SO SO thick and moist!! Possibly my new favorite pancake recipe, period.
I didn't have any lemons to zest, so I left that out, but these pancakes were absolutely delicious! Oh, and I used egg beaters and rice milk instead of regular milk, but still they came out beautifully. Fluffy and flavorful. Oh, and I didn't have allspice so I substituted clove... Thanks for the terrific easy recipe!
This was a decent pancake, but I thought the lemon zest over powered the pumpkin and spice, I will probably go back to a different recipe that I used previously.
Excellent recipe! My husband said it tasted like Pumpkin Pie! The only changes I made was using 1/2 wheat flour , added 1TBL ground flax seed and a little whipped cream on top! YUMMY!
Delicious! Made them exactly as recipe describes but I might try orange juice and zest next time. Also, thinking a small pancake with a dip of pumpkin ice cream, maple syrup and crumbled bacon on top would make a great dessert!
These are the "Holy Grail" of Pancakes!! I made them exactly as the recipe states except I spread the batter out on a lined/greased sheet pan; and baked at 425 for 12 minutes. That way i'm not standing over the stove top attempting to make perfect circles for hours :) I paired them with Cinnamon Syrup also from All Recipes.
Flavor was good. Didn't like the consistency of the batter.
I followed the directions exactly, and they came out perfectly. My wife and I both loved them. The mixture was not too thick, as some people commented. I'll definitely make these again.
Used butter instead of oil. Only had one lemon so probably shy of amts but these were still yummy. Batter does not need more milk, it's a scoop batter not a pour batter, I used a small ladle. I topped with glazed walnuts.
Tastes ok but batter too thick
I'm a bit obsessed with pumpkin. When fall rolls around I make as many pumpkin recipes as I can find. I've made a lot of pumpkin pancakes over the years. No recipe ever stood out so I would make a different one each time. No more! This recipe is amazing! Definitely a keeper!
These pancakes were delicious! I made them exactly as written.
I made this recipe exactly as it was written (I cooked them on a nonstick pan w/o any oil) and served them topped w/ butter and pure maple syrup. They are light, fluffy and flavorful!I think one of the keys to their "light, fluffiness" is whisking the dry ingredients as directed. Definately will be making these again. I think I may even adapt the pumpkin and spices into a crepe recipe and fill w/maple syrup that has been whipped into creme cheese.
Delicious! Made about a dozen pancakes. They were thick and fluffy, but the batter is quite a bit thicker than I'm used to working with.
A nice recipe. The pancakes we made turned out to be fairly dense instead of fluffy, but they were nice and filling. I substituted fresh raw milk and used wheat flour instead of what was suggested. I might add another quarter teaspoon of cinnamon, nutmeg or pumpkin pie spice for a more robust flavor and a half a cup of roughly chopped pecans gave it a nice chew.
I believe there's a typo in the cook time. Sounds like maybe a typo in the amount of liquid to use too from reading other reviews.Can't wait to try this!
Excellent as is
Chef John - you did it again! I followed the recipe exactly (halfing everything) except I didn't have lemon zest. They turned out great. If you like flat thin pancakes, this is not your recipe. These are thick, but light and fluffy. Just like we like them. Pure maple syrup is a nice compliment. My husband didn't use syrup but topped them with Redi Whip. Will do again!
Made these this morning, exactly as posted, just added 1/4 cup of raisin..absolutely delicious! Saved his receipe to my receipe box. K
My family loved them! I read the reviews so I used 2 cups of milk and thought it was perfect. Not too sweet and lots of flavor. Yummy!!!!
I loved this recipe as is. They were delicious and my grandson, who is a picky eater ate them and wanted seconds.
These were wonderful! We made a vegan version using almond milk and Ener-G Egg Replacer. We also added some chopped pecans to the batter.
We tried this morning and everyone loved them including my picky eater. I used half whole wheat and half white flour. I also added some ground flax seed. It made the batter really thick so I thinned it out with a little extra milk and some water. Also added some enjoy life mini chocolate chips. Served it with real maple syrup, ground pecans and fresh blueverries. It was very time consuming but I think next time I will use 2 frying pans. Thanks :)