Reviewed: Oct. 18, 2009

Love it! I substituted buttermilk for the milk and vinegar, and it was awesome.

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Eowyn

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

These pancakes are fantastic. I've been making the original recipe for quite some time but switched it up today. For the flour I used 1c. AP flour, 1/2c. whole wheat flour, 1/2c. oats, applesauce for the oil and lemon juice for the vinegar. Let the batter sit for 15 minutes before cooking, still incredibly yummy. I make extra batches to freeze to have on hand for a quick breakfast. Thanks for a great recipe!!

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momof2

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Reviewed: Oct. 18, 2009

OMG... Add a little butter and maple syrup and these are to die for! I made mine in the shape of little pumpkins before we headed of to the pumpkin patch! Fun and delicious!

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Julie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 17, 2009

Followed "Nancy's" version using Fiber One mix, left out egg & vinegar, and thought it was simply delicious as did my husband and teenaged children.

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mrs. paul

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Reviewed: Oct. 17, 2009

We didn't care for the allspice/ginger combination in these pancakes. It gave it an odd aftertaste, and kept the sweetness from coming through. I will be making these again because I think the recipe has potential, but I will be decreasing the allspice/ginger, and would add some white sugar.

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happywife05

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

These were pretty good! I love everything pumpkin but these pancakes had an earthy aftertaste for some reason. I would probably try making them again though....maybe add some chocolate chips!!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Oct. 17, 2009

Five stars for the consistency of these pancakes, which is outstanding--light, thick, fluffy, and much thicker than pictured. But to my mind the taste was merely okay, which would be 3 stars. I guess the bottom line is that I don't care for pumpkin in pancakes.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 16, 2009

This is almost unfair since I LOVE anything pumkin but these pancakes are fantastic. Light and fluffy and the spices are just right. It did help to spread them out just a bit with a spoon since they get so fluffy when they cook.

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BAZAARBAKER

Cooking Level: Expert

Living In: Elkton, Maryland, USA

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Reviewed: Oct. 15, 2009

Yum! The pumpkin makes them so deliciously moist and thick. They were the perfect consistency. I did add another egg and more cinnamon, but the recipe as is would have been fantastic, too!

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mollykathrynlewis

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Reviewed: Oct. 15, 2009

we were craving pancakes for dinner so we quickly put these together, and they were the fulffiest pancakes we have ever made! they were so perfect since the batter was thick! they were really good!

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baker lover: Kelly

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Oct. 14, 2009

I really liked this recipe. The only change I made was using whole wheat flour. Otherwise I wouldn't change a thing.

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KRISRIZZIO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

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Reviewed: Oct. 13, 2009

Yummy! Often add nutmeg and cloves too. I usually increase the spices and double the whole recipe so that I can freeze leftovers to have on hand. I use whole wheat flour as well. I serve this with warmed apple sauce, real maple syrup and toasted walnuts or pecans on top. Sometimes go all out with whipping cream too.

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SnL

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Reviewed: Oct. 12, 2009

This is a great seasonal treat. Less doughy than traditional pancakes. I made a slightly healthier version. I substituted soy milk for milk and used half whole wheat flour and half all purpose. I will make these again for sure.

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spagirl

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Reviewed: Oct. 11, 2009

I added a little extra sugar, about a TBS and these were great!

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StaceyL

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Reviewed: Oct. 11, 2009

Easy to make, the family loved them! Top with chocolate chips while baking for the kids, use maple syrup or peanut butter or apple butter! Yum!

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Noni.nurse

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Reviewed: Oct. 10, 2009

I made these for a work breakfast and everyone enjoyed them.

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kjdavis

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Reviewed: Oct. 10, 2009

I made a batch of these this morning and the whole family liked them. They were so thick and puffy! I made a few health modifications by replacing the brown sugar with Splenda Brown Sugar Blend. I also used two egg whites rather than one whole egg. I used half whole wheat flour and half all-purpose flour. Finally, I cut the oil to 1 tablespoon and used a tablespooon of unsweetened applesauce as well. I measured the batter by 1/4 cup as stated and this recipe made 16 pancakes. I love pumpkin, so if I were to make these to my tastes, I'd add more pumpkin puree, but the less-pumpkin-loving members of the family thought they were just right.

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ohsherry

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2009

Yum Yum Yum! Fantastic for a brisk fall morning!

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MamaSas

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Reviewed: Oct. 8, 2009

These were excellent pancakes! My toddlers ate them right up and my nephew who is a fussy eater also ate a whole one too! That's a 'miracle' in itself (I didn't tell him what was in it of course :)!). I was completely shocked that he actually ate it and even got a 'Yum' out of him! This recipe is definitely a keeper! The only thing I didn't have was the all spice and it had great flavor without. This tastes almost like eating pumpkin pie! Thank you Ruth for sharing!

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