I really liked these but the family wasn't as impressed. I think they would've preferred traditional pumpkin pancakes. They ate them but didn't enjoy them as much as normal. Made as stated but added added a pinch of ginger and nutmeg too.
Instead of the regular maple syrup I cut a banana put it on a little skillet with little bit of butter water and let it simmer until completly cook and smear it on top of the pancakes One or two bananas 2 tbs butter 2 tbs water and let it simmer mashing the bananas until done about 5 minuetes
Nice fluffy tender pancake. I left the brown sugar out.
I made these for my picky husband and grandson and son. They all said this is their new favorite pancake even though they were skeptical of the new recipe. Success!! Thanks.
I followed the recipe made no changes-delicious! Loved the texture with the cornmeal added. Very dense & filling.
I made this tonight for dinner, with a few modifications: I used buttermilk instead of regular milk, and a 50/50 mix or Almond Flour and Cassava Flour for a gluten free variation. The batter was way too thick when I followed the recipe measurements and ended up doubling the amount of buttermilk to get a good batter consistency. These are definitely a keeper - we have the leftovers in the freezer to enjoy later.
Per my kids request This is our new go-to for a thanksgiving breakfast tradition! I added a dash of ginger and nutmeg and I didn't measure the cinnamon either. I did add a bit more milk until desired consistency. Served with cream cheese frosting (already made from previous event) and honey walnut cream cheese spread.
Loved the combination of cornmeal and pumpkin in this recipe. I also made a batch of pumpkin syrup to top these with. Yummy!
Very good. I'd add some ginger next time.
