I feel a little bad rating this, as I did make changes to the recipe in order to more or less use my own batter base (see the "fluffy whole-grain pancake" recipe in my recipe box), but kept the pumpkin amounts and the spice amounts (though I had to switch lemon extract for zest, not having zest or a lemon on hand). The spice ended up being a little heavy for my taste; in particular, I am likely to back off the cinnamon by 1/4 tsp next time I try this. The interesting thing, though, was that my husband, who is in general not a fan of pancakes (he finds them over-bland and calls them "sponges"), actually liked these because they had a pretty substantial amount of flavor. Since the kids also liked them enough to snack on them all morning, we'll be having them again as we work through our stock of neck pumpkins that we picked up this fall.
A side note: fresh pumpkin puree might make a difference here--I had just baked up a couple of pumpkins two days before, so my puree was pretty high-quality. If you can get ahold of a pie pumpkin or sweeter winter squash, it would be worth roasting it up (poke holes in it, put it in a baking pan, and roast it at 350 until a fork pokes easily into it; then cut it open, scoop out the seeds and stringy bits and discard [or roast the seeds], scoop out the flesh and puree it) and using fresh puree.
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I feel a little bad rating this, as I did make changes to the recipe in order to more or less...