Reviews for Chef John's Pumpkin Pancakes
Wonderful pumpkin pancake breakfast served with some real maple syrup! My whole family really enjoyed these.
I added a little vanilla and some maple syrup (the real stuff) for some extra flavor and sweetness. I also made some with mini chocolate chips. They turned out great! I messed with the flour and milk until I got a good pancake batter consistency, and they were all perfect after I got that part down.
This was a really good recipe and I was fortunate to still have some frozen pumpkin from my garden. Thanks for the recipe.
Best pancakes I have ever had and the kids loved it too!
Would make again.
Finally a pumpkin pancake recipe that doesn't disappoint! Chef John has done it again! His blueberry muffins got the title of the best blueberry muffins ever with my son and his friends. These pancakes will be high on our list too. Thanks Chef John
Follow it exactly and the result is very good. Kids loved them, wife loved them, I loved them...what else can you say? No changes and they were just as Chef John described.
I too agree that more milk is needed to thin the batter a bit. However, I was pleasantly surprised at how light and fluffy they still turned out. Maple syrup just added to the fall flavors although I would have liked a bit more spice which is contrary to another review so decide for yourself whether you might enjoy more or less.
This turned out very good. But watch the pancakes will cook fast on the outside.
Very tasty pancakes . I did add a bit more milk then recipe called for but that's the only change I made . Next time I think I would add just a tat bit less all spice to suit our taste .
Used pumpkin pie spice instead of all the individual spices. (Total of all other spices) Taste reminded me of french toast.
I just made these amazing pancakes... Super delicious!! They were fluffy and just perfect. My husband and I are lactose intolerant so we used our Fat-free Lactaid milk and we also used Splenda. We were very happy.
These were moist, thick, and fluffy pancakes with excellent flavor. We really enjoyed these.
I followed the recipe as a guideline using 1/2 white and 1/2 wheat flour. I used a cup of pumpkin pie mix which already had spices. An easy recipe to follow and my family enjoyed them!
These were great, although the batter was a little too thick. Next time I will add more milk. I also left out the allspice (because I didn't have any) and decreased the ginger to 1/4 tsp. (because I thought 1/2 tsp. would be too strong). Next time I will try adding nutmeg. I would encourage you to alter the spices according to your taste preferences.
These were yummy! I added toasted pecans on top before I flipped the pancakes. I did not add the allspice or lemon zest. I used coconut oil as my veg. oil in the recipe.
I subbed crumbled bacon and pecans for the topping, pored a little maple syrup and a dollop of whipped cream--very yummy!
Good recipe but batter was really thick and did need to add way more milk than called for. Will probably make again.
This review is for the recipe without any changes. Of course you can adjust the spices and sweetness to taste, use whole grain flours, add nuts, raisins, etc. Most creative cooks will do so. This recipe adapts well to individual tastes. But the unadulterated recipe is wonderful and I give it five stars! I just made a batch this morning and served them with real maple syrup, and they were delicious. Light and fluffy, with plenty of pumpkin taste and a beautiful golden color. I make these whenever I have leftover squash on hand, and honestly, I make sure to bake extra just for the pancakes. We especially love the little delicate squash from our farmer's market, and one of those makes just about one cup, perfect for a batch of pumpkin pancakes for Sunday brunch!
Sooo good! Very moist and delicious. My kids even loved them. My son asked if I would be rating them, and added "only if you give it 5 stars"!
Very tasty! I used whole wheat flour for 1/2 of the white flour and it was still nice and fluffy. The lemon zest is a nice touch. I'd like to try using orange zest next time. Tasted great with maple syrup.
Added just a bit more milk to the batter since it was thick. Came out perfect.
Tried it. Love them, though I did make some changes. Like some said definitely more liquid. Quite a bit more. The spicing is a personal preference thing. I did not have allspice on hand and I really enjoyed it that way. I was silly and did not finely grate the zest. Make sure you do. I used lemon but plan to try orange. I used half white half wheat and thought it was great. I bet could be adjusted for gluten free or Paleo maybe. Oh, I used half the sugar cause I planned on maple syrup on top. Glad I did it that way.
Great taste, weird chewy texture.
These were amazing. My 6 and 4 year olds couldn't get enough. I froze the leftovers and they were still great a few days later.
My family loved these! We have made several times and are now in our rotation. THANKS!
I thought these were great! I only used a dash or two of allspice and used cloves instead because I don't care for allspice in my pumpkin pie-spiced foods, and I used whole wheat flour instead of white, but otherwise followed all directions exactly and they turned out delicious! Definitely thick, but that's how I like my pancakes. Next time, though, I would add more cinnamon.
Great pancakes but for my liking , the next time I will up the spices more. I was surprise how light and fluffy the pancakes were and would definitely make again
Yum! perfect for fall
I made these as called for in the recipe and they were great, Chef John never disappoints.
I've probably used 50 different recipes on this website but this one is is sure to become one of my all time favorites. Delicious. Bravo Chef John!
I'm not a big fan of pancakes, but for so long though pumpkin pancakes sounded good. With some left-over pumpkin on hand, I decided to give them a try. I thought these were fantasitc - light, fluffy, and not soggy. I think the level of spices are on par with pumpkin pie, so if that's what you like no adjustments are necessary. I stored the left-overs in the refrigerator and warmed them up in the microwave and they were quite acceptable.
I made it. Followed Chef John's recipe and they turned out great. Used fresh lemon for the zest and the juice. He is my guy for recipes. Always good tips and protocols.
My family LOVED these pancakes! They were perfectly spiced, fluffy, and tender! I was out of a couple of items but I followed the recipe exactly other than these. I didn't have oil so I subbed unsweetened apple sauce, and I didn't have a lemon so I used real lemon juice and the zest from an orange. I will try lemon zest next time but the orange zest was a hit. We served these with butter and no one even asked for syrup! That says it all :-)
I made these for my diabetic parents using Splenda brown and white sugar substitutes. Huge hit.
It had a strange aftertaste. My kids did not like them at all and one of them is a big fan of pumpkin and pancakes. My husband said they were okay but not worth making again!
Made these for my sister. She said she loved them. I tasted a piece of one, not too interested in pumpkin pancakes myself, and they were fluffy. I thought maybe a little more pumpkin flavor needed, but she was happy. She made cinnamon whipped cream and also found honey butter. Will make for her again.
I'm not a pumpkin person but omg these are so goooood stick to ur ribs pancakes this ones a keeper great??
Hey, we really enjoyed this on Easter morning! My variations were to use half whole wheat and half AP flour; go a bit more on the pumpkin and spices; add chopped pecans; and a little more milk to thin it a bit. The cakes rose high and light! Was very pleasantly surprised to experience the little zing the lemon added. Very tasty! This one's a keeper!
I halved everything as I was only making for 2. Easy and delicious. I used pumpkin pie spice in place of the allspice and ginger because I didn't have those ingredients on hand. Will be making this again.
Followed the recipe to par and when it looked too thick I added more milk as others suggested. I'm no stranger to the kitchen and rarely make anything that could be considered 'bad' but these lacked so much. Thick, poor texture, barely any spice flavoring (or even regular flavor for that fact).
Family & I loved these!
Didn't enjoy these due to the lack of flavor and the texture. These were mushy even though they were fully cooked. Will not make these again.
I used only one bowl. I'm too busy/lazy to use two bowls. I used two cups of milk.
best pancakes I've had in a while. Needed another 1/4 to 1/2 cup of milk
Pretty good. Makes a nice fall dinner. Very filling.
The pancakes came out really great, just as the recipe describes. I also added pumpkin spice for some extra spice, but that was a personal preference. The kids loved it too!
This had really good flavor but was a little bit dense. i'll definitely make it again, but will use some kind of leavening trick to give it a little more poof. still tasty!
Absolutely delicious. I was concerned with amount of allspice with the other spices, but the flavour was perfect. Light fluffy pancakes with a beautiful colour. I made them this morning for our Thanksgiving breakfast as we cannot have the usual get together due to COVID 19. I added some blueberries to a few pancakes (as blueberry pancakes are my favourite) and they were great. Might try chocolate chips next time ... Chef John never lets me down.
These were to die for! Yummm!
'John', ...I love you! THANK YOU!
These were great, although our family would have preferred a slightly stronger pumpkin and spice flavor. Next time I'll adjust that part of the recipe. Will definitely make again!
I really liked this recipe and my kids would give this 5 stars easily. I am not a huge fan of pumpkin pancakes but I don’t dislike them either. These were very, VERY good! Instead of 1 1/2 cups of milk, I did do 1 cup of milk and 1/2 cup of buttermilk, simply because I love buttermilk pancakes. But because I used buttermilk, I did NOT add lemon juice as the acid In this recipe. The lemon zest really brought out the brightness of the pumpkin and I also added 1 teaspoon of vanilla to the wet mixture and I did 3tbs of the oil in the batter. This made for lovely, light and flavorful pancakes. Will do this one again, hands down.
I've made these twice. The first time I didn't have lemon zest, and boy I noticed the difference when I made it the second time. These pancakes are AMAZING! But you must use the lemon zest. I didn't have quite as much as it called for about 1.5 teaspoons. Everyone raved about them. I also used whole wheat flour with a tablespoon of vital wheat gluten instead of regular flour. Perfect!
These pancakes turn out perfectly every time I’ve made them. I did add additional soy milk (both almond and soy milk substituted beautifully). I like to freeze the pancakes and do so , with this recipe, very successfully. Mix a little cream cheese with powdered sugar as a substitute for syrup.
This is a GREAT pumpkin pancake recipe. I love fluffy, tall pancakes and the pumpkin spice combo was perfect. Topped with whipped cream, chopped toasted pecans and a drizzle of maple syrup for the ultimate breakfast for dinner meal. It was like having dessert and dinner at the same time. If you use a griddle, set it to 350 and follow the cook time so they cook all the way through. These pancakes were golden brown and FABULOUS! I used orange juice and zest because it's what I had on hand and I think that's the only improvement that could be made to the recipe.
The batter was very thick which led to the outside cooking too much and the inside being mushy and under-cooked. I've made pancakes from scratch many times but this recipe was pretty disappointing considering how good it sounds. I didn't make any adjustments to the recipe either so I don't understand the high ratings.
They were good. But, my kids did think they were too spicy and not sweet enough. It didn't stop them from eating them. But, next time I will play around with the ingredients.
Tried these pancakes for my husband and I. They were delicious! The kitchen smelled wonderful. Will certainly serve these for a family brunch soon. I followed the recipe exactly as written except for using an extra half cup of milk to thin the batter a little. Thank you for another great recipe Chef John! Happy Granny
I used buttermilk instead of milk with lemon...but that wont change the flavor any since milk and lemon is the old standby for buttermilk. I found the spice to be a little strong and cut the ginger allspice in half. Lastly as noted by other posters....the batter is very thick and I had to add more liquid for a pourable batter. All minor stuff though.
Tried this recipe for pumpkin pancakes. Used real cooked pumpkin. Had my female boxer dog, Leah, my cooking buddy right by my side. The instructions were easy, ingredients obtainable. Made some large ones and some small ones for Leah. We both gobbled them up. Next time will try apple, banana, cherries, peaches, nuts, in place of pumpkin. Thanks for a fabulous pancake recipe. Leah thanks you too.
Flavor and texture were perfect. I used skim milk and these were amazing - probably the best I've ever had pancakes turn out. Great recipe.
These pancakes were delicious!! I used 1 1/2 tsp. of pumpkin pie spice in place of the ones shown and skipped the lemon zest as well. They cook up very moist which we loved! These don't even need syrup - a little butter and they are perfect!!
I used buttermilk and brown sugar/Equal mix--the pancakes are delicious! Thanks for the recipe!
Not sweet enough or spicy enough. Very mild pumpkin taste. I would add more brown sugar, pumpkin and spices
I was really hopeful for this recipe, but it didn't meet expectations. I followed the directions carefully, making no modifications. My first pancake was so thick that it didn't even come close to cooking inside. I added more milk, at least 1/4 c, to make the batter a little thinner. They cooked a little better, but the texture was still gummy. Flavor was ok, and great with maple syrup on top, but I have had better. I used to make a killer recipe out of bisquick (which I now avoid, preferring to make things from scratch) but will have to keep looking for a new recipe.
These were good. Not sure that they were SO good that they made it worth the effort. I had no lemon zest so I had to skip it, and I didn't realize till after that I'd totally forgotten the ginger. :( Sad. I did NOT think these were spicy at all (but I did forget the ginger). I would definitely put more spice in next time. I think buttermilk would do something for these also, maybe I'll try next time. Anyways, they tasted pretty fantastic with some real Vermont maple syrup, but any pancakes taste pretty good with that stuff on 'em.
No changes and it will be made again. Good stuff!
The batter was definitely thick, I had to add an additional 1/2 cup of milk. I also used all brown sugar and 1 cup white and 1 cup whole wheat flour. I made a sample pancake and had to bump up the spices considerably. An extra tablespoon of pumpkin pie spice and cinnamon as well. I thought they were just OK. Husband not a fan at all. In the end I wish I had added some walnuts or pecans or something. I was disappointed I really wanted to like them.
Good recipe. I changed the spices alittle, not big fan of allspice. used ginger and a dash of nutmeg. They were very tasty!
Moist delicious pancakes were a hit with the family. Recommend having them with bacon.
These were delicious!! I used my mini pancake pan & made approximately 25 nice fluffy minis. I used coconut oil as my oil and didn't bother w/ the lemon zest. This is saved to my Recipe Box & I plan to make more & freeze them.
I was looking for a pancake recipe and I had some pumpkin left over so I decided to make this for Thanksgiving morning while I battle with a frozen turkey. These are really good! They were fairly quick and easy to make too.
I followed the recipe exactly and this made 8 palm-sized THICK pancakes. Nice, fluffy pancakes although they do taste more strongly of the spices than the pumpkin. They are not very sweet which made it challenging to decide what to put on them. Maple syrup overwhelmed them, powdered sugar wasn't quite enough, and chocolate chips tossed into the last two didn't improve them. I think maybe next time I'll try for a cream cheese/powdered sugar mix on top, and I might cut the spices in half.
The pancakes were delicious. They had a lot of lemon flavor and I like lemon. I think I would cut back on that ingredient by half the next time. You can't go wrong with any Chef John's recipe's as a general rule.
Have now made this recipe w butternut squash and cushaw squash - not sure which was better. Great spices, works well w all squash in my opinion.
I didn't make any changes. They were soo good! We had them for a nice Sunday brunch celebrating the return of fall. Thank you Chef John for a memorable and remarkable recipe. Happy Autumn!
These pancakes were super yummy! My whole family loved them. I was unsure about the lemon juice and zest, but it gave the pancakes a nice flavor that complemented the pumpkin and spices. The batter was a little thick for my preference so I added more milk to the consistancy that I like. Will definely make again.
Super delicious, but super thick. Needed to add more milk. Will make again and possibly add a little more oil to see how it works out. Used Shortening in a non-stick pan. Works great for getting that great crispy edge.
Maybe I just don't like pancakes (without smothering them in syrup and butter) but these weren't bad without any toppings. I probably made the mistake of adding a little too much pumpkin puree, thinking more pumpkin can't be a bad thing. But it is. Too much pumpkin is overwhelming in something as thin and insubstantial as a pancake.
Definitely one of our new family favorites
Very good made as written. Added more milk to the second batch and we liked the texture better. Would make again.
I will make these again. The touch of lemon goes well with these pancakes. Made as instructed, these were very light and fluffy.
I made these today exactly as stated. I have to say that they were excellent. Very light and fluffily. You definitely have to whip up the flour mixture for the said two minutes. I really feel that this is the clue to making these pancakes so fantastic. I will for sure be making these time and time again. This recipe is a keeper. Thank you Chef John
'John', ...I love you! THANK YOU!
The texture was a bit spongey for me. My kids were able to enjoy them a little with chocolate chips & syrup on top.
Not sweet enough or spicy enough. Very mild pumpkin taste. I would add more brown sugar, pumpkin and spices
I love this recipe! I hate pancakes, but these are amazing. The first time I tried them I followed the recipe exactly and they were wonderful. The second time I tried substituting pancake mix instead and it was still good, but following the recipe to a T is the best way to go. Definitely worth the time and effort!
Very tasty and perfect for a whole fall morning breakfast.
This recipe is good but we used pumpkin pie spice in stead of all the spices. It came out kind of bitter. But I love it with my Dad's syrup?? Mona age 7
These are the best pancakes I ever had in my whole life. I used coconut oil but I kept all other ingredients as listed. I was tempted to try different spices but I am so glad I didn’t! They were spot on! Yummy! Will do this again. Thanks tons for posting this recipe!
Delicious! Great flavor and surprisingly filling. Will definitely make again!
Delish!! I'm diabetic so I had to swap up a few things. I left out the sugar and added around 1/4 cup of crushed almonds and hazelnuts. I'm a pumpkin freak!! So anything pumpkin is for me.
Well 5 stars for flavor. That lemon really makes for a delicate fine tasting pancake! I put a little too much liquid and made an ugly mess that delighted the taste buds. This is the best pumpkin pancake recipe I've found.
I love making these pancakes. The only changes I made were to use gluten free all purpose flour and non dairy milk. The pancakes are absolutely fabulous and even family members who are not gluten free love them.
I followed this recipe to a T. I made them for my hubby's birthday breakfast and everyone loved them. I didn't have a problem with the mixture or dry to liquid ingredients. My only problem was beating off my family as they kept trying to steal the pancakes before they were done. I will keep this recipe - it's a winner.
I had saved this recipe to make for my family and when I woke up this morning I didn't really feel like cooking. So, I sort of followed it. I used instant pancake mix (Aunt Jemima Original Instant) and added the pumpkin, allspice, and cinnamon. My kids loved it! One of our neighbors girls was over and said they were awesome! They said it would have been even better with whipped cream.