These would be 5 stars for us if the recipe included 1/2 tsp salt. The batter is very thick as written and using medium heat allowed the center to cook through. I added a little splash of milk to the last batch of batter to thin it just a bit as it thickens up even more as it is standing. Using a 1/4 cup measure I got 10 pancakes. These were really great with the addition of the salt. Thanks so much for a tasty Sunday breakfast.
It's simple good flavor but the thing I would change is the temperature. Medium-high is too hot and I burnt the first pancake and the inside wasn't cooked. Stick to medium or a little less and these are perfect.
These were easy and awesome! I added 1/2 teaspoon of salt, 1/4 teaspoon allspice and a splash of vinegar. I made them again the next day and cut the sugar in half and they were still just as good!! My husband and teenager loved them. I really like them with real maple syrup but they like the fake stuff better.
These are sooo good. The golden color they have is so pretty and I love the creamy texture that the pumpkin puree gives it. I tweaked the recipe a little to give the pancakes more of a "pumpkin pie" flavor. I didn't have any nutmeg on me so I added some pumpkin pie spice in its place. I also added half a tablespoon of vanilla and increased the amount of sugar to 1/3 cup. And instead of maple syrup I served the pancakes with powdered sugar and whipped cream. The original recipe is delicious but if you want more "pumpkin pie"-ish pancakes try the changes I made above.
I used Bisquick for the flour & baking powder & added a pinch of allspice & ginger. If you really want to die for use real maple syrup & pecans. OMG I'm in love. A little sausage patty on the side & I'm in heaven on earth.
This recipe is soo good.Fluffy and great flavor. I would make it everyday but I'm too lazy to clean up the mess. I added a little extra cinnamon because I looove my spices. I thought there would be too much pumpkin but once you cooked the batter the flavor wasn't too intense. I will be making these again for my children
I substituted 2 tbls. Butter for the veg. Oil and added another egg 1/4 cup flour tsp. Vanilla extract and another 1/2 tsp. Baking powder.Perfect taste perfect for this Halloween Breakfast. Not an overpowering pumpkin or spice flavor. Just right.
We love this recipe! I always substitute raw honey fir the sugar and we eat them with butter honey and cinnamon! Tastes like pumpkin bread! Yes you do have to watch your temp- as these pancakes are very moist with the pumpkin added.- it can be easy to over cook the first side. But after a few you get it!
Very good. I used wheat flour so added and extra teaspoon of baking powder to assist in rising.
The batter was too thick so after I cooked the first ones I added a bit more milk...none of the pancakes cooked through even at 400 degrees on an electric griddle...definitely won't make again.
