Recipe by kcryss
"Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup."
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1 1/4 cups
These would be 5 stars for us if the recipe included 1/2 tsp salt. The batter is very thick as written and using medium heat allowed the center to cook through. I added a little splash of milk to the last batch of batter to thin it just a bit as it thickens up even more as it is standing. Using a 1/4 cup measure I got 10 pancakes. These were really great with the addition of the salt. Thanks so much for a tasty Sunday breakfast.
These were so thick even after thinning with milk. Think I'll try a different recipe with vinegar next time.
It's simple, good flavor, but the thing I would change is the temperature. Medium-high is too hot, and I burnt the first pancake and the inside wasn't cooked. Stick to medium or a little less and these are perfect.
These were easy and awesome! I added 1/2 teaspoon of salt, 1/4 teaspoon allspice and a splash of vinegar. I made them again the next day and cut the sugar in half and they were still just as good!! My husband and teenager loved them. I really like them with real maple syrup but they like the fake stuff better.
I used Bisquick for the flour & baking powder & added a pinch of allspice & ginger. If you really want to die for use real maple syrup & pecans. OMG I'm in love. A little sausage patty on the side & I'm in heaven on earth.
This recipe is soo good.Fluffy,and great flavor. I would make it everyday, but I'm too lazy to clean up the mess. I added a little extra cinnamon, because I looove my spices. I thought there would be too much pumpkin, but once you cooked the batter the flavor wasn't too intense. I will be making these again for my children
We love this recipe! I always substitute raw honey fir the sugar, and we eat them with butter, honey and cinnamon! Tastes like pumpkin bread! Yes, you do have to watch your temp- as these pancakes are very moist with the pumpkin added.- it can be easy to over cook the first side. But after a few you get it!
These are sooo good. The golden color they have is so pretty and I love the creamy texture that the pumpkin puree gives it.
I tweaked the recipe a little to give the pancakes more of a "pumpkin pie" flavor. I didn't have any nutmeg on me so I added some pumpkin pie spice in its place. I also added half a tablespoon of vanilla and increased the amount of sugar to 1/3 cup. And instead of maple syrup, I served the pancakes with powdered sugar and whipped cream.
The original recipe is delicious, but if you want more "pumpkin pie"-ish pancakes, try the changes I made above.
* Percent Daily Values are based on a 2,000 calorie diet.
Simply Pumpkin Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
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