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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These seasonal favorites are light, airy, and delicate, not dense and cakey.
See how to make 5-star spiced pumpkin pancakes.
See how easy it is to make light, fluffy pancakes from scratch.