Recipe by Chef John
"This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!"
Watch video tips and tricks
1 1/2 cups
grated lemon zest
I followed the recipe exact, only using lactose-free milk. I did not need the additional vegetable oil because I cooked the pancakes on my non-stick griddle. These were fluffy and perfect. I served the pancakes with my homemade Buttery Cinnamon Syrup. The family loved them, especially the kids--they had seconds!
Sorry Chef John, love your other recipes but really dissappointed in this one. Was really looking forward to making this as I love pumpkin and pie spice. However, they were too spicy and overwhelmed the flavor of the pumpkin. I am sure I could make another iteration of this recipe reducing the spice amounts but don't want to waste the ingredients experimenting. The only reason I gave it as many stars as I did was I am sure the basic pancake recipe is good.
Pretty good pancakes. I would definitely recommend more milk...I used 2c and they were still pretty thick. Also, I forgot to add the oil to the batter, but it didn't seem to make a difference. They still turned out really good w/o the oil.
This recipe is absolutely fabulous. I used orange zest and juice instead of lemon. I definitely played around with the spices and added quite a bit more of each. Also added a bit more pumpkin and milk and they turned out perfect! :)
I tried this recipe today and got rave reviews from some very serious pancake critics in my family. My sons loved them! Excellent for Christmas morning brunch and very light and fluffy!
My family loved this recipe! I didn't have a lemon so I used buttermilk instead of the milk and lemon. The batter was thick but made a very nice moist and fluffy pancake with very nice flavor. Thank you for sharing your recipe!
These are fun fall pancakes. I like min a little thinner, so these were a bit too thick for me. Next time I will add more milk. They are very moist.
We really loved these!I made them for Valentines breakfast. I did have to use at least a half a cup more milk. I used buttermilk instead of the lemon and milk. Also I had pumpkin pie spice so I used that in place of all the spices. fabulous recipe! Oh also I used white whole wheat flour and I recommend these to everyone!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Pumpkin Pancakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 71
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
See how to make delicate pumpkin pancakes.
See how to make 5-star spiced pumpkin pancakes.
See the secret to baking moist, delicious banana bread.