Pumpkin Pancakes

I made a few minor changes to the pancake part of this recipe. I used two tsp. of baking powder, as I've learned before a tbsp. is way too much. I added just a little more brown sugar and used two tbsp. of oil. Oh, and I used buttermilk, as that's what I had. They cooked up nice and fluffy. Pretty pancakes. The pumpkin was subtle. To prevent overmixing, I stirred in the pumpkin in with the buttermilk and wisked the egg and added in that also. This way the pancakes wouldn't have been overmixed with each ingredient. The pancakes themselves are lovely. Not overpowering with pumpkin and not too sweet. Make sure you cook them well, I didn't on a couple and they weren't as good as the others. I don't know if I like the topping. I used pure maple syrup that was sent to me from Canada and I'm a little bummed I wasted it. I'm thinking of adding a tbsp. of butter or so to thin it out a bit and water down the intense pumpkin flavor. EDITED: I ended up serving Apple Cider Syrup with these pancakes. It was a complimentary syrup. The kids gobbled them up.

I just made these pancakes for my kids. They thought they were good, but I didn't like them. First of all, the batter is way thicker than plain pancake batter - it was almost the consistency of pumpkin bread batter. When I put the bater on the griddle, it didn't spread out like plain pancakes, which made them way too thick. Even though they were a nice golden brown on the outside, they were still raw in the middle. I thought maybe it was because they were so thick that they didn't cook all the way through so I thinned the batter with about 1/2 cup more milk, which made it more like plain pancake batter. Even though the pancakes were thinner, they still tasted really raw in the middle. The sauce was pretty good, but when I made that, I used 1/2 the amount of pumpkin puree just because I wanted it a little thinner. I definately won't make these pancakes again, but I will look for a different recipe to try.

The pancakes were good. Didn't care for the syrup. It had a "raw" taste to it due to the pumpkin puree.

These were delicious -- with the topping too! Not too sweet either. However, the pancakes were a little too thick. I even added a little bit more milk.

I really liked these, and so did the kids. They did come out a little flat, but that could have been my fault- I had a little helper who may have overbeat the batter. The only changes I made were to the syrup. I added a T. of butter, a shot of vanilla and 2 T. cream. It was great. I was literally licking the syrup spoon. On a side note, a few of our kids like peanut butter on their pancakes. I tried a bite of one of theirs with peanut butter and it was phenomenal! I made myself 3 more with peanut butter and the warmed syrup. Huge hit here at our house. Thanks!

Delicious! I used fresh pumpkin puree and added some chocolate chips for my children. These were really yummy and flavorful. A nice change from regular pancakes.

The pancakes were flat and rubbery. I followed the recipe to the "T" that I know of so I have no idea what went wrong!

Amazing, soft and fluffy. Great pumpkin taste. Followed recipe exactly and was super fast!

Nobody in my family liked these at all! They were such a disapointment that I could not even think of what to do to salvage them. They had very little flavor and were very flat.

THIS WAS DECENT BUT I FOUND IF YOU USE TOO MUCH IT'S HARDER TO COOK ALL THE WAY THROUGH SO MAKE THEM THIN. THEY AREN'T AS FLAVORFUL AS WOULD HAVE LIKED UNTIL YOU PUT THE MAPLE SYRUP I THINK THEY ARE MISSING A LITTLE NUTMEG AND MAYBE EVEN CINANMON. A LITTLE MORE BROWN SUGAR DIDN'T HURT. ONCE THE MAPLE IS ON IT IT'S VERY YUMMY.

These were so so. Not very sweet at all. I think that I would alter this recipe or just look for a different recipe all together. I think they were too thick, so adding more milk would probably thin it out. I also think to sweeten it up, using some vanilla might help. The sauce was interesting and I think it has some potential. Needs to be alittle thinnner too and again maybe alittle sweeter.

This recipe is wonderful, I love this time of year because of all the pumpkin goodies. I decided to make pumpkin pancakes today instead of going to Village Inn for them! LOL I did make a couple of slight changes for my family, I added 1/2 cup finely chopped pecans and 1 finely chopped apple to the batter. I used only fresh grated nutmeg and cinn. instead of the pumpkin pie spice. I didn't use walnuts in the syrup due to allergies and I just added the pecans to the batter. Yum, Yum, Yumm! Thanks for the wonderful recipe!

My family loved making this and of course eating it! Definitely making it again!

I liked this, but there seemed to be a bit too much spice in the pancakes. I liked how healthy they were with using sugar free syrup.

I made these with Gluten free all purpose flour and 3/4 tsp Xanthum Gum and they came out perfect!!!! Will make again!

The flavor was good but this batter was very thick and it was mushy in the middle. I agree with other reviews. Its just raw inside.

Very wet, not moist on inside and a little too pumkiny tasting. Will tweek recipe and try again soon.

The syrup was excellant. The pancakes were okay. I will probably keep the syrup recipe and find a different pumpkin pancake recipe.

Excellent! There was just the right amount of pumpkin flavor. I can't wait to make these again

The pumpkin syrup was an excellent addition to the delicious pancakes

I like this and so did everyone that got to try them. I made them Sunday morning and my daughter asked for them again the next day. I had to sub the pure pumpkin for what I had on hand (pumpkin pie mix) I added 1/2 more for a stronger pumpkin flavor as well as uncreasing the brown sugar to 2 tablespoons. Used the same pumpkin pie mix for the syrup. To avoid the "raw" flavors from the syrup, I "cooked" the syrup in the microwave. Everyone that tried them asked for the recipie.

These are really good with a dollop of whipped cream. But, we did not have good luck reheating the leftovers. We topped a few with toasted pecans and that was good, too!

I followed this recipe exactly and questioned the 1 TABLESPOON baking powder. I am thinking that is a typo?! I didn't like this recipe at all. There should be a 0 star rating. Doesn't deserve even 1!

An interesting take on a favorite breakfast in our house. I added cinnamon chips for some added sweetness and flavor (and left out the maple sauce).

This was a great recipe. I made the batter and refrigerated overnight, pancakes were fluffy and light.

Very good flavor but kind of flat though maybe next time will add baking soda(my daughters like fluffy pancakes),liked the syrup.Not bad for first time i make them.

I wish I had read the reviews before me - I agree with almost everyone. The batter was way too thick and the pancakes seemed uncooked. I added more pumpkin and milk after the first one, but they were still really thick. The taste and smell were great, but these were too hard to make. It's a good thing my roommates will eat almost anything! I did not try making the syrup.

The pumpkin gave these pancakes a little something extra that was just fantastic! My husband and I loved them.

So AWESOME!!! My husband is the worlds pickiest eater and he devoured these pancakes! WE didn't care for the pumpkin maple sauce, regular syrup was just fine. Next time I will thin the pancakes out a bit, they were pretty thick and did take a long time to cook through. I used my electric griddle, so the edges were nice and crunchy.*****:)

This recipe was okay - the pancakes weren't bad, but the syrup concoction was awful! My husband agreed it was a recipe we probably wouldn't like to have again. And we both LOVE pumpkin!

These were great! I added an extra egg to make them more fluffy. The topping was delicious also.

Everyone liked these - will definitely make them again.

My kids love pumpkin bread and i had some leftover pumpkin so i thought i would make them some pumpkin pancakes for breakfast. I was very disappointed in this recipe. They were very dense and heavy. Will look for a different recipe next time.

Good density, I like doughy pancakes though. Needed salt I had left it out but it really did add something when I added it. I would reccomend this. I used cinnamon butter to add extra flavor

yummy

As other reviews noted, batter was much too thick, so I added about a half cup of milk. I waited a few minutes before cooking to let the baking powder activate, which made the pancakes rise nicely. When I put the batter on the griddle, I used the back of a ladle to spread it out so that they would cook all the way though. They were a bit heavy, but edible. My biggest complaint is that you can hardly taste the pumpkin at all. I ate them topped with pumpkin butter and real maple syrup instead of the maple sauce in the recipe. I probably won't make this recipe again, since I would like the pumpkin flavor to come from the pancake and not the topping!

Love this! We don't make the topping, but serve it with maple syrup alonE. Has a nice pumpkin flavor..

Loved these pancakes!

I thought that the pancakes were pretty good, and I enjoyed the pumpkin maple sauce.

I love anything with pumpkin but these pancakes taste like they never cook through no matter how long i had them on the griddle, the pumpkin leaves them mushy and rubbery.

These pancakes were delicious! I love making everything out of pumpkin this time of year but these pancakes are a highlight. I tweak them by varying sugar level and spices but overall they are very tasty.

My family loved loved loved this recipe. The only thing I would change is the amount of milk I added about 2c of milk WOW!!!I like my pancakes thin. I will make this again!!

Perfection. Don't change a thing!