Simply Pumpkin Pancakes
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.
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.
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.Read More
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.
These were amazing! So delicious with REAL maple syrup. I omitted the nutmeg and added a dash of vanilla with the wet ingredients. Also, substituted 2 tbsp. Kerrygold melted butter for he oil. Yum-O!
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
I have made this 3 times with a few modifications. Others said it was too thick and I have added some water and then also spread the batter on the griddle with a wooden spoon in a circular motion (if you have ever seen crepes made, think that technique) after pouring some on. I also double the pumpkin and have added 1/2 cup of pecan granules (I am in the South after all) and they come out divine.
Made this exactly as written, they were perfect. I'm about to make another double batch to use up the rest of the pumpkin. We'll keep these in the freezer for a quick breakfast. Thanks for this recipe
I read the comments and added a little less flour and more milk and vanilla extract (1tsp). I made them with a tablespoon and they were thin and tasty. Loved them
The batter is thick so once I poured a pancake, I spread it around a little to thin it out. That allowed for normal cook time and it cooked all the way through. I also tried adding 1/4 cup water and that helped. I doubled the amount of cinnamon, almost doubled the nutmeg, and added pumpkin pie spice - I like lots of flavor. I've made these several times now, very easy and delicious!
This recipe was simple and had a great flavor. I would definitely make these again. I added pecans to the batter and added an extra 1/4 cup of milk to make the batter thinner and the cakes came out fluffy. Others complained that the pancakes were raw in the middle, but I did not have trouble getting the inside done. We topped them with Cinnamon syrup, yum!
These sound so delicious ! I love anything pumpkin when fall comes around - thanks so much for sharing. This is one to try for sure!
I just added a pinch of salt and a tiny bit more liquid if too thick for you liking just add more liquid no need to give bad review, the taste is awesome and I found it easy to make and follow! My family absolutely loved it! Thank you!
I made these awesome pancakes, and to reduce the sugar and fat a little, I used Stevia in The Raw and egg whites, and instead of white flour, I used whole wheat flour and a tblsp. of flaxseed meal to add some fiber and good nutrition. I cooked my pancakes in a seasoned cast iron skillet, so I had no problems with the batter sticking at the recommended 350 degrees, and they turned out perfect!! I like to add Greek yogurt sweetened with a little Stevia, and some fresh fruit to top off my pancakes, and it all came together perfectly. Love it!!! I have your app on my phone and use it all the time for finding great new recipes to try.
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.
These came out nicely. I prefer a thinner batter, because my electric skillet is not consistent with temperature. The thinner batter seems to cook more thoroughly on my cooking surface. That being said, I tripled the recipe. I added about a cup more milk. It needed salt, so I added after the first round of pancakes. For fun, a bit of vanilla, ground flax, and shredded organic coconut.
Very delicious! Probably my favorite pumpkin pancakes ever! Followed the recipe exactly, and they came out awesome! Medium heat. They are thick, but you can just spread the batter out a little with your spoon when you put it in the pan. Top with blueberries and a little whipped cream. Tasty!
Easy to make, yummy and very filling. Unlike regular pancakes these help to keep your blood sugar levels even so you can keep going longer.
Way too thick as written. I added 1/4c. more milk. Also used 1/2 tsp salt & 1/2 tsp pumpkin pie spice. These were AWESOME! Perfect flavor for us....with or without syrup!
I loved these pancakes! I followed the directions, but I only had stevia on had for sugar. So I suggest using at least half stevia and half sugar. With syrup they were fine but by themselves they were blah. I will be making again with sugar.... thanks for sharing!
I added salt, walnuts and used a variety of flours to make it healthier. The pumpkin flavor is mild, next time I may try to figure out how to amp it up.
Very good pancakes. I added some vanilla. Would have been excellent with a pinch of salt.
added 1/2 tsp salt, added 1/4 extra milk, added 1/4tsp baking sode. Fantastic recipe. Kids loved it. Will make it again.
This is a very simple recipe to make. They don't take any longer to mix or cook than my normal pancake recipe, but they are a nice variety. I added 1/2 tsp dry ginger by accident, but it turned out to be a Good addition. I also found they needed a little more milk than the recipe called for and I added an extra tablespoon of oil as well. I always make our pancakes in a cast iron pan. I think the heat is superior to a griddle for pancakes. This recipe is definitely a keeper. I froze the rest of my pumpkin puree to use the next time I make this recipe for my family.
I added the extra 1/4 cup of milk along with the original recipe & when I cooked the first one I was happy to see that it was working well. Y'all who say this recipe is bad just need to learn to cook pancakes! although I will say that it could use some adjustments. By the end my batter was a bit thick, but not bad.
Too doughy, strong flour taste- won't make again.
Delish & very easy to make (definitely less complicated than some other pumpkin pancake recipes I've previously tried).
So good! I did add a heaping 1/4t salt. I made the batter the night before and refrigerated it overnight. Added another splash of milk in the morning to thin it out and they turned out perfectly! Just the right amount of pumpkin to where you could definitely taste it, but the consistency wasn't affected. Will make again!
Made these for brunch today and they came out amazing. I will say that I did make some changes to the recipe. I only did a cup of flour and used a whole teaspoon of pumpkin spice seasoning along with a dash of salt and a teaspoon of vanilla extract. Best way to ring in the fall! P.S. Don't mind the slightly darker ones, they the victims of my attempt to multitask.
I made this exactly as the recipe says and my family and I loved it! A keeper.
The flavor was decent but wow, the texture was spongy and dense (but in a creamy sort of way). Don't think it was the recipes fault... just the pumpkin puree. Be warned, it not like light and fluffy regular pancakes. More like cake.
Wow! These are really good! They're very hearty and have a lot of pumpkin flavor! They are fairly easy to make. I personally mixed all of the dry ingredients in a ziplock and mixed the wet ingredients (except the eggs) in a container and put it in the fridge overnight. In the morning I added the eggs and mixed the dry and wet ingred. It turned out very well. It is a very thick batter, but I think that helps to make the pancakes thick and hearty. I did thin the batter a little with milk though. I also doubled the cinnamon-I love cinnamon :)
Loved it. We added a 1/2tsp pumpkin pie spice and it was so yummy!
The best pancakes i ever had!
I cut the recipe in half. Everything divided easily except the egg. I didn't divide that.... just used a whole egg. I had pumpkin left over from another recipe, and it was a little more than the 1/4 c, but I used it all. They were delicious! The weather has turned cool, and I'm all about pumpkin right now!
The recipe is fine. I would have added a bit more pumpkin.
I added a little more pumpkin plus a little fresh grated ginger. Then I eased up on the milk for consistency sake. The pancakes were DELICIOUS, light and fluffy. Topped them with a dollop of whipped cream. I'll make them again. Yum.
Added 1/4 tsp salt, increased the cinnamon to 1/2 tsp, and only used 1 T sugar, but left everything else the same. These came out so moist and fluffy, perfect!
Great recipe. I added a little sea salt as others suggested plus dropped a few pecans on each as they cooked. Came out nice and thick. Added a little butter to pan each time I started a new batch to prevent sticking. Delicious with real maple syrup and butter.
This recipe is awesome. Easy and delicious. I followed everything written and they came out perfect. Batter came out looking like pancake batter, not thick at all. No lumps either. Thank you for a great breakfast!
I love this recipe! I used all organic ingredients and then tweaked it with a splash of vanilla and about three dashes of ginger for more spice and flavor. Overall simple, and flavorful.. Perfect for fall!
These pancakes are delicious!
Very good and simple, just needs a bit of salt (1/4 tsp or so). Also, I added a bit more milk (I used coconut milk) as they were too thick. Cooked on medium heat. Will make these again!
No changes. Will make again for sure!
Flavor was decent. No matter how cooked they were, they were still soft in the middle. Could be a tad more sweet.
These were the best pumpkin pancakes I have made and I have made other recipes they were tasty with great flavor ,fluffy and everybody absolutely loved them
I made these exactly as the recipe. They were delicious and my family loved them. They tasted like pumpkin pie. The only thing I may add next time is either walnuts or pecans just to add a crunch. I didn't have a problem with the batter being too thick. When you've made as many pancakes as I have you learn how to add a little more milk if it looks too thick.
4/5, I cannot go 5/5 because if I find something better, where do I go? Saw the recipe last night, asked my daughter and wife if they wanted them for breakfast. Wife , "No, I am loosing weight." Daughter, "Yeah." I awoke with the elderly pains and joints. I did not want to move. My daughter reminded me of my promise. "Never lie to your children." Or anybody else for that matter. I made some, she ate like we hadn't fed her for a week or two. My sweetie smelled them, asked for one tiny one. I only make one size. We all enjoyed and the recipe went into the keeper notebook. Thank you. Simple, quick, and tastee.
1/4 cup of chopped walnuts add some nice texture and crunch
love it taste good
The texture is very unappealing.
The taste was good, but they hardly rose and were a little soggy in the middle
Beautiful pancakes! Mine were a bit thick and slightly dense, heartier than regular pancakes, but I don't consider that a problem. I changed the spices a touch because I think most people do to suit their own tastes. Yummy!
I made this twice! The second time I turned out waffles that were yummier than the pancakes. I will need to double (at least) the recipe next time.
I tossed these together this morning and was so pleased at how fast and good they were. Only caveats: I would use 2/3 c. pumpkin puree, a dash of salt, and a little bit of vanilla next time. I like a tangy bit of saltiness in most of my recipes, and there wasn't enough pumpkin flavor for us. But otherwise, this is a great recipe. Recommend.
Delicious! I added we Tablespoon Vanilla extract and ½ teaspoon ground cloves for my own taste. I love the simplicity of this recipe for the flavor rewards. Thank you for this.
Definitely very thick. I added extra buttermilk, used leftover sweet potato, half and half whole wheat/white flour and brown sugar. Very tasty indeed! Thank you for sharing.
Great Flavor. Definitely will be making these again.
Didn't make one single change. The pancakes were light and fluffy, cooked perfectly and were delicate pumpkin flavored. I used warm pure maple syrup to enhance it even further. They were delish!!!
The spices in this overpower the pancake. This to me tasted like pumpkin PIE pancakes. PERHAPS 2/3 li
Yummy for fall. Added vanilla and topped w pecans and maple syrup.
Recipe is very easy however I found them bland for pumpkin pancakes. I would probably add more cinnamon, nutmeg, salt maybe add allspice. They were light and fluffy just need more spice and a little more sugar maybe try brown sugar
I only added a tsp of vanilla and salt, delicious! Plated with a side of applewood smoked bacon and oh my was my husband a happy camper. Will definitely make as often as I can.
Super tasty! I added a little extra pumpkin, a little water cuz they are super thick, a dash of salt, white chocolate chips, and pecans. Ate them with whip cream and bacon. Super freaking good. Will make them again this week probably since I still have some pumpkin left..
I made my pumpkin pancakes gluten free by substituting the flour with Pillsbury all-purpose gluten free flour blend. I also replaced the two tablespoons of oil with two tablespoons of unsweetened natural applesauce. They were thick so they cooked longer than suggested. I'm excited to find a glaze to put on top instead of maple syrup. They were yummy!
Way to thick and heat was to high. Had to add milk and salt to change it up.
Very good pancakes! Added banana and dark chocolate chips (and the extra egg and vanilla as others suggested). Perfect!
delicious pancakes! I added 1/4 tsp salt and 1/2 tsp of vanilla. I do wish there was a bit more of a pumpkin flavor to them, it's very subtle. But they are fluffy and yummy. I added chocolate chips to a few of them and I think the pumpkin and chocolate flavors go very well together.
I made these twice and both times all of the pancakes were raw on the inside while the outside was cooked perfectly. Mediocre flavor so better to find another recipe.
Very tasty, very filling. Followed recipe. Only added a dollop more of pumpkin rather than throw it away. Did a couple shakes of my pumpkin pie spice to ramp up flavor and use it up. Neither were needed, just trying to augment and not waste.
These pumpkin pancakes are delicious. I made a few minor changes: I added 1/8 tsp or less of salt, I added a bit more sugar- about 1/8 cup (maybe less depending on how sweet you want them), I replaced the nutmeg with pumpkin pie spice and I added 1/2 tsp vanilla extract. I cooked them in the pan with real butter and used whipped cream for my topping. They taste just like dessert!
Used this receipe to teach my 9 year old to make pancakes. The while family loved them and Corbin is feeling pretty good about himself :)
Didnt cook right
My family absolutely loved this recipe! I added a few extra things to it though: 1/2 tsp salt, 1/4 tsp allspice and 1 tsp vanilla.
They did not cook through. Heavy and flavorless. Bland.
LOVED it! Added 1 tsp of vanilla, used half white sugar and half brown, used pumpkin spice mix because I had no nutmeg left. Amazing with butter and powdered sugar :)
As other reviews mention, the batter was WAY too thick as is. I added a lot more liquid to thin it some. The pancakes had great flavor but were extremely dense & quite dry. I will try another recipe next time.
I was surprised that these pancakes were so good! They were just a tad bit oranger than normal so the family really didn't notice that I sneaked in a healthy ingredient (pumpkin). I used self rising flour without adding the baking powder and salt because I did not have all purpose flour on hand.
delicious! simply delicious!
Great recipe. After the first batch I also made a couple of tweaks that after looking at more posts others also did. 1/4 tsp Salt small splash of Vanilla Extract Splash of Vinegar Cooked on Med/Low heat. Perfect
Good flavor!!! It would burn the outside and not cook the inside!!! I even broke one of the pancakes in have and cooked the middle, and all of it still wouldn't cook!!! I do not recommend this recipe!!
I made these for Thanksgiving breakfast two years in a row. They were a hit each time!
These are spongy and GREAT! Personally, I don't think it's lacking salt at all, unlike some of the reviews mentioned . The spices balance out the flavor. The second time I made this recipe, I was out of nutmeg, so I just substituted 1 tsp of pumpkin pie spice and it tasted just as good (in my opinion, anyway). Yes, they are spongy and thick, but that is what makes them WONDERFUL!! By far my fave pumpkin pancake recipe, and I have tried LOTS of different recipes for it.
I love these! I am not a great cook and they still turned out well. I used buttermilk in addition to regular milk and added a little more oil to thin out the batter. I also used butter and lower heat to cook with because the first few burned.
Easy recipe! I doubled the recipe and omitted the oil and they still came out great! Both kids and husband gobbled them up :)
I used this recipe for waffles. I added a pinch of salt. It was perfect! My kids couldn't get enough!
These pancakes are delicious! They're very moist and fluffy. The spices aren't overpowering. I doubled the recipe and got 11 pancakes
My family LOVED this recipe! I definitely loved the nutmeg, too.
These were thick and heavy. Too heavy to bubble on the edges, cooked on the outside, raw in the inside, or burnt on the outside to be cooked inside. My husband said they were like pikelets. After the first few were made, I added more milk. Gave them better consistency for pancakes. Flavour was fine
My family loved these pancakes ! They were a little too thick, so I thinned out the batter by adding extra milk. I will definitely be making these again and again. Definitely a keeper !
We love this recipe as a base, but we make it gluten free and vegan. We use Red Mill 1:1 baking flour, red mill egg replacer, and coconut milk unsweetened (I add a little more milk since egg replacer is thicker). I also add a little salt and take out nutmeg, but that is a family preference.
This was super easy and great for a quick morning make. I would use pumpkin pie spice and double it (so two teaspoons rather than one). I'd also cook it on the skillet in butter rather than oil.
I had a hankering for pumpkin pancakes... No pumpkin, but I did have a small can of yams - I pureed them. No milk, but I did have a can of coconut milk. No syrup, so I microwaved some honey. Yummy!