Quick and Easy Pumpkin Pancakes

These tastes like all things fall! SO delicious and fluffy. My kids are them right up. I topped with a little whipped cream and syrup.

I used AP flour instead of whole wheat and added extra cinnamon to the batter. The batter is thick but it resulted in fluffy pancakes. I only got 7 pancakes out of a batch so I would recommend doubling the recipe.

11.7.20 I followed this recipe to the letter, and the batter was way too thick. I cooked one pancake, then added more milk to the batter; cooked another, same thing, still too thick. Even with adding additional milk, these pancakes were dense, not even remotely light and fluffy. One thing’s for sure, they really do need a lot more than 1/2 cup milk. The taste was OK, although not quite as pumpkin-y as I would have liked, and texture and taste both could be personal preference. Doubtful I’ll make again.

These were definitely quick and easy to make. And also quite delicious. I made only half of the recipe using a whole egg and I substitute AP flour for whole wheat because that's what I had. Thank you for sharing your recipe.

We liked the pumpkin pancakes. I would add some cinnamon and blueberries to kick the recipe up a notch. The batter was very thick , so be prepared to add extra milk. I also used 1/2 cup of all purpose flour and 1/2 cup of whole wheat flour