Pumpkin Pancakes

Pumpkin Pancakes

1831

"These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin."
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Ingredients

40 m servings 278 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 608 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Reviews

1831
  1. 2383 Ratings

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Most helpful positive review

Changed recipe for simplicity: 2 1/2 Cup Aunt Jemima Original Pancake Mix, 3 TBS brown sugar, 2 1/2 tsp pumpkin pie spice, 1 egg, 1 3/4 cup milk, 2 TBS vegetable oil, 2 TBS vinegar, 1 cup pumpki...

Most helpful critical review

With a little tweeking, this recipe is fantastic. I've been modifying this recipe for quite some time to perfect it. I thought the pumpkin taste was too weak originally, and it lacked a true "...

Changed recipe for simplicity: 2 1/2 Cup Aunt Jemima Original Pancake Mix, 3 TBS brown sugar, 2 1/2 tsp pumpkin pie spice, 1 egg, 1 3/4 cup milk, 2 TBS vegetable oil, 2 TBS vinegar, 1 cup pumpki...

I love this recipe; it's a hearty, stick-to-your-ribs breakfast. The following are a couple tips for the best pancakes. Don't thin the batter with more milk. This washes out the pumpkin flavor. ...

We ate Pumpkin pancakes at the restaurant, IHOP, last winter. I have searched for recipes to try and duplicate the pancakes...This recipe took the first place ribbon! Thank you so much! It w...

As an old pancake/waffle baker I was eager to try this recipe. I followed many suggestions in the reviews (2 eggs, 1 cup whole wheat PASTRY flour) and tweaked it even further. My daughter had ...

With a little tweeking, this recipe is fantastic. I've been modifying this recipe for quite some time to perfect it. I thought the pumpkin taste was too weak originally, and it lacked a true "...

These pancakes are OUT OF THIS WORLD! They're moist and delicious! As always, I used REAL pumpkin instead of the canned stuff (I think it makes a HUGE difference and real pumpkins are so easy ...

I used an electric skillet on 300 degrees...if you follow the recipe completely your pancakes will come out great. Adding water or more milk takes away from the flavor. Once you place the batt...

My 2 year old has requested these pancakes on several occassions. For fluffier pancakes I add an extra egg. Most assuredly worth trying!

INCREDIBLE! I like making my own pumpkin puree and this is a great way to use what's left over if the sugar (pie) pumpkin produces more than the 2 cups needed for pies and breads. I didn't have ...