Reviewer:

Reviewed: Oct. 20, 2012

I had originally planned to make this recipe for Thanksgiving Day brunch but due to revised work schedules we had to have an earlier Thanksgiving dinner. After promising this brunch to the family I made it for supper the night before Thanksgiving instead...not unheard of to have pancakes for supper in this family...lol. The only modifications to the recipe was to use half whole wheat flour and orange juice and zest as I forgot to buy a lemon. Served these with real maple syrup, bacon and fresh fruit on the side. They turned out very nicely and the family absolutely loved this new variation of pancakes! My youngest loves to eat these plain for a snack as well. Will definitely make these again!

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Reviewer:

Bakerwoman

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Oct. 19, 2012

I agree that the spice balance is a little off, too overpowering in some and it kind of washes out a lot of the pumpkin, but I feel the same way about some pumpkin pie recipes. I'll tweak it a bit and find a balance I like. :)

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Reviewer:

ladyofthegate

Reviewed: Oct. 19, 2012

The batter was definitely thick, I had to add an additional 1/2 cup of milk. I also used all brown sugar and 1 cup white and 1 cup whole wheat flour. I made a sample pancake and had to bump up the spices considerably. An extra tablespoon of pumpkin pie spice and cinnamon as well. I thought they were just OK. Husband not a fan at all. In the end I wish I had added some walnuts or pecans or something. I was disappointed I really wanted to like them.

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Reviewer:

Katora

Reviewed: Oct. 15, 2012

WOW!!! These were great and my kids loved them. I did alter it a bit though. I left out the ginger, and added 1 tablespoon more of brown sugar, 1/4 cup more milk and unsalted butter to cook them. They came out light and fluffy. Just DELISH!!

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Reviewer:

Red Hot Cookin' Ann

Cooking Level: Expert

Reviewed: Oct. 14, 2012

I didn't have any lemons to zest, so I left that out, but these pancakes were absolutely delicious! Oh, and I used egg beaters and rice milk instead of regular milk, but still they came out beautifully. Fluffy and flavorful. Oh, and I didn't have allspice so I substituted clove... Thanks for the terrific easy recipe!

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Reviewer:

judybats

Home Town: Litchfield Park, Arizona, USA

Living In: Sherman Oaks, California, USA

Reviewed: Oct. 14, 2012

I gave it 4 stars only because I think you need to add a little more milk. I added at least a 1/2 cup more to make them not so thick. I also added a 1/2 tsp. vanilla just because i like the flavor. And I guess to make them a "bit" more healthy, instead of the vegetable oil, I added applesauce. Other then that, i loved them. So did my hubby who is picky about pancakes.

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Reviewer:

Diana

Cooking Level: Intermediate

Reviewed: Oct. 14, 2012

The spices were a bit strong. Also, the middle stayed mushy. Unfortunately, they really weren't worth the effort.

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Reviewer:

Mootsie T

Reviewed: Oct. 14, 2012

I had saved this recipe to make for my family and when I woke up this morning I didn't really feel like cooking. So, I sort of followed it. I used instant pancake mix (Aunt Jemima Original Instant) and added the pumpkin, allspice, and cinnamon. My kids loved it! One of our neighbors girls was over and said they were awesome! They said it would have been even better with whipped cream.

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