Recipe by Libby's® Pumpkin
"Wake up to spicy Pumpkin Pancakes hot from the griddle! Serve with Pumpkin Maple Sauce for a winter treat."
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packed brown sugar
1 1/4 teaspoons
pumpkin pie spice
1 3/4 cups
LIBBY'S® 100% Pure Pumpkin
1 1/4 cups
LIBBY'S® 100% Pure Pumpkin
My family loved loved loved this recipe. The only thing I would change is the amount of milk I added about 2c of milk WOW!!!I like my pancakes thin. I will make this again!!
I just made these pancakes for my kids. They thought they were good, but I didn't like them. First of all, the batter is way thicker than plain pancake batter - it was almost the consistency of pumpkin bread batter. When I put the bater on the griddle, it didn't spread out like plain pancakes, which made them way too thick. Even though they were a nice golden brown on the outside, they were still raw in the middle. I thought maybe it was because they were so thick that they didn't cook all the way through so I thinned the batter with about 1/2 cup more milk, which made it more like plain pancake batter. Even though the pancakes were thinner, they still tasted really raw in the middle. The sauce was pretty good, but when I made that, I used 1/2 the amount of pumpkin puree just because I wanted it a little thinner. I definately won't make these pancakes again, but I will look for a different recipe to try.
I made a few minor changes to the pancake part of this recipe. I used two
tsp. of baking powder, as I've learned before a tbsp. is way too much. I added just a little more brown sugar and used two tbsp. of oil. Oh, and I used buttermilk, as that's what I had. They cooked up nice and fluffy. Pretty pancakes. The pumpkin was subtle. To prevent overmixing, I stirred in the pumpkin in with the buttermilk and wisked the egg and added in that also. This way the pancakes wouldn't have been overmixed with each ingredient. The pancakes themselves are lovely. Not overpowering with pumpkin and not too sweet. Make sure you cook them well,
I didn't on a couple and they weren't as good as the others. I don't know if I like the topping. I used pure maple syrup that was sent to me from Canada and I'm a little bummed I wasted it. I'm thinking of adding a tbsp. of butter or so to thin it out a bit and water down the intense pumpkin flavor.
EDITED: I ended up serving Apple Cider Syrup with these pancakes. It was a complimentary syrup. The kids gobbled them up.
I love anything with pumpkin but these pancakes taste like they never cook through no matter how long i had them on the griddle, the pumpkin leaves them mushy and rubbery.
I really liked these, and so did the kids. They did come out a little flat, but that could have been my fault- I had a little helper who may have overbeat the batter. The only changes I made were to the syrup. I added a T. of butter, a shot of vanilla and 2 T. cream. It was great. I was literally licking the syrup spoon. On a side note, a few of our kids like peanut butter on their pancakes. I tried a bite of one of theirs with peanut butter and it was phenomenal! I made myself 3 more with peanut butter and the warmed syrup. Huge hit here at our house. Thanks!
These were delicious -- with the topping too! Not too sweet either. However, the pancakes were a little too thick. I even added a little bit more milk.
The pancakes were good. Didn't care for the syrup. It had a "raw" taste to it due to the pumpkin puree.
Delicious! I used fresh pumpkin puree and added some chocolate chips for my children. These were really yummy and flavorful. A nice change from regular pancakes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 31
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