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My review
Simply Pumpkin Pancakes
kcryss
"Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup."
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Ingredients
25 m servings 282 calsOriginal recipe yields 4 servings (8 pumpkin pancakes)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
- Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
- Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.
Footnotes
- Cook's Note:
- You can use white or brown sugar in this recipe.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 282 calories; 6.4 g fat; 48.7 g carbohydrates; 8 g protein; 51 mg cholesterol; 361 mg sodium. Full nutrition
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Reviews
Read all reviews 8094 Ratings
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Most helpful positive review
1/5/2014
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...
Most helpful critical review
10/24/2016
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.
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1/5/2014
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...
12/17/2013
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 an...
8/17/2014
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 ...
12/3/2014
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...
10/9/2014
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 s...
7/12/2014
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 wou...
10/31/2014
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. N...
12/7/2014
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 pancak...
10/18/2015
I tried a gluten free version. I used this instead of the flour called for: 1/2 cup millet flour 1/2 cup Bob's Red Mill gluten free flour 1/4 cup Trader Joes gluten free flour 2 tsp cornmeal