Reviewed: Jan. 21, 2007

I didn't have the ingredients to make the syrup so I used light syrup instead. For the pancakes, I substituted whole wheat flour for the AP flour, brown sugar for the sugar, and melted butter for the oil. Turned out so yummy and kept me full way beyond lunchtime. I might increase the cinnamon to 1 or 1 1/2 teaspoons next time though, but only because I like cinnamon. Brenda, thank you for a great recipe!

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foodie77

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jan. 5, 2007

Did not have time to make the syrup but tasted great with regular maple syrup, so good that I wish I had made a double batch.

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Ben

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Reviewed: Dec. 9, 2006

These were great. My son says this is the only way I can make pancakes anymore.

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Lisa A.

Cooking Level: Expert

Living In: Huntley, Illinois, USA

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Reviewed: Nov. 16, 2006

I only used the syrup with some other pumpkin waffles. It is good and really doesn't take as long as this says to cook. I popped in the fridge for a couple of minutes and passed on letting it sit for 30 mins. It is great. But it carmelizes and doesn't reheat great so plan to eat it all up that day if possible. I used some of the leftovers as jelly for PBJ's later that day. Not rehated, that worked well, too.

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 16, 2006

These pancakes are very yummy and much easier to prepare than the directions make them seem! The second time I made them I skipped separating the eggs and whisking the egg whites and the pancakes turned out just as beautifully. I replace the sugar with Splenda, use whole wheat pastry flour, and add a bit more pumpkin puree than the recipe calls for (I LOVE pumpkin), then serve them with organic applesauce on the side - everyone loves them like this and it makes the dish diabetic-friendly! This batter even makes tasty waffles - just be sure not to peek under the waffle iron before they're fully cooked. Thanks for sharing this delicious recipe with us!

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Oct. 27, 2006

I've never had pumpkin pancakes before, and this was a great introduction. I have 4 kids to feed daily, and this was a success! The syrup is delicious and really adds the flavor to the pancakes. They all ate two and that says something for pancakes!

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TGYRL25

Cooking Level: Expert

Home Town: Gaylord, Michigan, USA

Living In: Clyo, Georgia, USA

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Reviewed: Oct. 22, 2006

Very fluffy but I barely tasted the pumpkin!

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Chrissy

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Reviewed: Oct. 15, 2006

The Hot Cider Syrup recipie was Amazing. I didn't use the pancake recipie, I already had one. The only change I recommend is it didn't need to boil for more than about 10-12 minutes and it thickened right up after I removed it from the stove and transfered it to a gravey boat to cool slightly. I was pressed for time and worried about ruining the syrup but everyone myself included loved it!!! Thank you so much for sharing. I will make this again.

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