Reviewed: Nov. 10, 2009

Made these with fresh pumpkin and buttermilk (so I left out the vinegar). It made quite a bit and I was glad because I wanted to freeze some for later. Good recipe. Thanks!

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baretrees130

Cooking Level: Expert

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Reviewed: Nov. 10, 2009

These are the best pancakes I have EVER eaten. I took the suggestion of another reviewer to use evaporated milk instead of regular (used 1 c. evaporated milk, 1/2 c. skim milk), primarily to use up an already opened can in the fridge. I also used 2 1/2 tsp. of pumpkin spice instead of all the spices. These taste great with or without syrup. Perfect flavor, nice tender texture, so amazing!

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Amy F.

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

I give this a 3 but my husband gives it a 5. He loved the taste, but I didn't enjoy them. Maybe i will try again.

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learningtocook

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Reviewed: Nov. 9, 2009

My kids loved it, even my pickiest pancake eater, the only problem was not enough for my 4 little eaters...........will double the recipe next time b/c they loved it so much, plan on making it for thanksgiving weekend company!

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carol

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Reviewed: Nov. 8, 2009

This recipe is perfect just the way it is. It produces light, fluffy, wonderful pancakes!!! My family and I love it!

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Karen B.

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Reviewed: Nov. 8, 2009

These pancakes were some of the best pancakes I have ever tasted. Even better then restaurant pumpkin pancakes. I also tweeked the recipe to make it gluten and dairy free. Instead of flour I used gluten free pancake mix (so I omited the baking powder and baking soda) and rice milk in place of the cows milk. I can't imagine that either of these changes would alter the taste. These were so good. I can't wait to eat them again. Even my 2 year old liked them, and he isn't really a fan of pancakes. Thank you for the recipe!

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bree

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Reviewed: Nov. 8, 2009

These were great topped with the Pumpkin Fluff recipe from this site! A definite hit in our household ;)

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Oddvoz

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Reviewed: Nov. 8, 2009

Great flavor and relatively easy. One tip though...I have learned that a lot of things taste better with buttermilk so instead of the milk and vinegar (which is often substituted if buttemilk not available) use buttermilk. I had to add a little more than called for with milk plus vinegar to get right consistency. But the seasonings along with fresh pumpkin and buttermilk was yummy!

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Susan

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Reviewed: Nov. 8, 2009

Amazing! The batter is the fluffiest I've ever used! It must have been the vinegar and baking soda... Even with the brown sugar omitted, they were delicious! I thought they were scrumptious with a little butter on top! Thanks for the great recipe!

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Taylor

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Reviewed: Nov. 8, 2009

Some said not to thin the batter with milk, but they were just too thick for my liking. Added just a bit more milk and was very happy with the result. A delicious, hardy fall breakfast!

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cathyt

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Essexville, Michigan, USA

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Reviewed: Nov. 8, 2009

Very tasty, I made 1/2 portion. The only thing I added was a little vanilla. Pancakes remain slightly moist in the middle because of the pumpkin, but I like this. Pairs well with maple syrup.

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Robin B

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Reviewed: Nov. 8, 2009

Yummy! All 3 kids gobbled them up =)

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grilledcheesemama

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 7, 2009

The only thing I changed was halving the cinnamon and allspice. I put in 1/2 tsp of pumpkin spice. Absolutely fabulous! DH doesn't like pumpkin, but he like these pancakes and two little thumbs-ups from my DD. Thanks for sharing!!!

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JUSTGETTINBY

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Reviewed: Nov. 7, 2009

Okay....I love pumpkin, anything pumpkin! And I am very picky. These pancakes are awesome! IHOP who?? So I used the advice of someone else and used 3 tsp of pumpkin pie spice because I didn't have all spice. Otherwise I made it by the recipe. Also I probably will add more pumpkin next time, and I will definantly be making these again!! The best pancakes ever!!

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Leigh

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Reviewed: Nov. 7, 2009

Wonderful recipe.... I added a little more pumpkin, and an extra egg.

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leslie

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Reviewed: Nov. 5, 2009

Yummm. I used soy milk instead of milk (b/c my husband's lactose intolerant), and 2 tsp of vanilla. It turned out very well.

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abby

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Nov. 5, 2009

tasty and easy!

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A Stonehouse

Cooking Level: Intermediate

Living In: Redding, California, USA

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Reviewed: Nov. 4, 2009

These pancakes were fantastic!!!! Will definately be making these again soon.

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shell08270

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Reviewed: Nov. 4, 2009

I can't believe it- but all 6 of my kids loved these! I wanted to use whole-wheat flour but I didn't and I'm glad; I think they would've been too heavy. Might try half and half next time... (We ate with strawberry all-fruit to top them)

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