Reviewed: Sep. 16, 2009

Mmmmm... Tasted like pumpkin bread with syrup! This will definitely be a fall treat for my family.

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paynes

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Reviewed: Sep. 14, 2009

Tastes good. Definitely need to spread out the pancake on the griddle. I thought it needed a little more spice though.

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Beach lover

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

My husband and I love these pancakes! To make them extra yummy i add chocolate chips to the batter.I also use a mixture of 2 parts wheat flour, 2 parts white flour and 1 part wheat germ to make them very filling! I've gotten several friends hooked on these pancakes!

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smarsh

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Reviewed: Sep. 7, 2009

WOW!!! Nicely spiced vehicles for your maple syrup. This recipe works equally well with cooked, pureed sweet potato. I nuke them for 4 minutes, scoop out the flesh and mash it well before incorporating. Also, I use buttermilk in place of the milk and vinegar. I find that I end up using the same measure of buttermilk as of flour, otherwise the batter is too thick and the pancakes won't cook well in the centers. It's easy to tinker with the spices to suit your taste. I like to add a dash of cloves as well as those in the recipe, plus I double the cinnamon and ginger. These puff up nicely and come out tender and oh-so-tasty!

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Baricat

Cooking Level: Professional

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Reviewed: Sep. 5, 2009

Flavor was good, but I just couldn't get them to cook in the middle. I tried it as per the recipe said and thinned a little with milk. I think I will try a different recipe.

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Bree

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Reviewed: Aug. 31, 2009

I've made this recipe several times and everytime the batter is a little too. But add a couple more tablespoons of milk and they are awesome. My younger siblings love when I make these and my parents like when I add a hand full of walnuts to the mix.

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Amira

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Reviewed: Aug. 30, 2009

WOW! WOW & double Wow!!I did use buttermilk instead of regular milk & vineger.Made the batter up last night and let it sit over night in the fridge(i always do this with pancakes makes for a light and very fuffy pancake)I set out the batter for around 30 minutes to bring it to room temp.I did add more milk cuz the batter was VERY Thick worked out perfect.I added dried cranberries & pecans.Made Cinnamon syrup from AR also.Perfect! My oldest daughter who does not like pumpkin ate 5 pancake's and she said they were awesome!Everyone loved them i will be making these again & again!Love these!!

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Jul. 18, 2009

Loved this! Husband loved this! Life was good. Followed the recipe exactly. I will make extra next time and freeze the leftover batter.

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nonancolorado

Home Town: Detroit, Michigan, USA

Living In: Evans, Colorado, USA

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Reviewed: Jul. 17, 2009

Awesome recipe. Loved the flavor of these. The texture of the mix was a little thick but I just added a little more milk and then used a spoon to spread them out on the pan. The only change I made was I used whole wheat flour and they still turned out fabulous.

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Sam

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jul. 14, 2009

Absolutely delicious!! One adjustment: in addition to the 2 cups flour, we added 1/3 cup whole wheat flour for a more healthy twist. The spices are just right, not too overpowering, but a pleasant touch.

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Michele

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Reviewed: Jul. 9, 2009

I added more pumpkin becuase I had it. These are really great with a little more spice added.

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CARRIELYNN1

Cooking Level: Intermediate

Home Town: Elizabeth, Colorado, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jul. 7, 2009

After seeing the rating, I thought I'd give a a try & I did not care for this recipe. The batter is tasteless & didn't cook all the way through unless I overcooked it & almost burned the outside. I followed the recipe exact. What a waste of my ingredients.

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Mayaquice

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

Yummmmm....love this recipe

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Laurie

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Reviewed: Jun. 24, 2009

It was okay my kids liked it. But I didn't think it had much flavor. I will have to try again with some of the advice from other reveiws. I would not make it as is again.

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breezyd15

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Reviewed: Jun. 21, 2009

Great recipe, and a wonderful breakfast for Father's Day. This will be a year-round favorite for the whole family. UPDATE: Mini semi-sweet chocolate chips make a nice variation (needing no syrup). The recipe also worked well for waffles.

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smoothrat

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Reviewed: Jun. 21, 2009

I'm giving 5 stars even though I made a mistake. My daughter was calling out ingredients to me from the computer while I was in the kitchen and she said only a 1/2 cup of milk. I continued adding more milk, a little more than a cup, until I got the consistency right. They had lots of flavour and tasted great. Definitely a keeper.

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LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

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Reviewed: Jun. 14, 2009

Fairly good. I needed the same amount of milk as flour because otherwise they were too thick and didn't cook well enough in the middle. And 6 servings makes about 12 pancakes, not 6!

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: May 12, 2009

My grand son (as well as the rest of my family)loves these pancakes.I have also tweaked the recipe by using the whole 15 oz can of pumpkin,so there isn't any left over.I use half whole wheat flour half white add a1/3 cup milled flax seed.I also add more milk as needed.I mix it the night before except for the vinegar which I add while I am waiting for the skillet to warm up.I like mine topped with apple butter.IHOP can't touch these!

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