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Pumpkin Pancakes
SUBMITTED BY:
Ruth
PHOTO BY:
Allrecipes
"These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin."
RECIPE RATING:
Read Reviews
(472)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
Original recipe yield 12 pancakes
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
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DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
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.
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REVIEWS
Reviewed on Nov. 17, 2007 by
Nancy
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Nancy
Nov. 17, 2007
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 pumpkin puree. These were fantastic!
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256 users found this review helpful
Changed recipe for simplicity: 2 1/2 Cup Aunt Jemima Original Pancake Mix, 3 TBS brown sugar,...
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Reviewed on Dec. 5, 2006 by rokzane
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rokzane
Dec. 5, 2006
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. Instead, the batter should be portioned out with a 1/4 c. measure onto a moderately hot griddle; then the batter should be spread out slightly using a spoon or a small spatula. This creates the fluffy texture while keeping them hearty. Second, I used a food processor to mix up the wet ingredients. This makes a smoother batter as it breaks down the fiberous pumpkin. The result is a lighter pancake with a more pronounced pumpkin flavor. Third, I used a fresh, good quality pumpkin pie spice rather than measuring out the individual spices; this is an easier preparation, and the flavors were fresher (I get my pumpkin pie spice from a local spice shop that grinds and mixes it weekly for the best quality). Fourth, I got the best results either using whole milk or evaporated milk. Low-fat and fat free milk products just left the flavor dull.
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184 users found this review helpful
I love this recipe; it's a hearty, stick-to-your-ribs breakfast. The following are a couple...
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Reviewed on Oct. 1, 2003 by
SAXYBONE
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SAXYBONE
Oct. 1, 2003
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 was very good and my family enjoyed them very much!
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104 users found this review helpful
We ate Pumpkin pancakes at the restaurant, IHOP, last winter. I have searched for recipes to...
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Reviewed on Sep. 1, 2003 by ANNIESMYTH
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ANNIESMYTH
Sep. 1, 2003
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 to cook--I just cut them in half, scoop out the insides, and then put them face down on a baking sheet at 425 degrees for about an hour. After they cool, the skins come off very easily. Then take the pumpkin and mash it with a potato masher. Just make sure that you use the right kind of pumpkins--sweet ones like New England or Baby Pam. The big ones at the supermarket will not work). Then I put butter REAL maple syrup on the pancakes, but they're so good, you could almost eat them plain! 5 stars!
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58 users found this review helpful
These pancakes are OUT OF THIS WORLD! They're moist and delicious! As always, I used REAL...
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Reviewed on Dec. 30, 2005 by mrcook
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mrcook
Dec. 30, 2005
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 just eaten at a trendy breakfast cafe in Ashland, Oregon and claimed these were even better...lighter, etc. Extra suggestions...add fresh nutmeg (1/2 t.), ground cloves (1 t.) increase cinnamon to 1 TABLESPOON and ground ginger to 2 teaspoons, brown sugar to 4 Tablespoons, ditto oil. Also increase leavening to 2 TABLESPOONS ( I use only Rumford's and NO baking soda at all). Finally, mix w. 1 plus cup of milk, let stand to absorb the dries and then add MORE milk to get that perfect pancake batter conistency. Works well as waffles, also.
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51 users found this review helpful
As an old pancake/waffle baker I was eager to try this recipe. I followed many suggestions in...
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Reviewed on Nov. 6, 2006 by Lisa
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Lisa
Nov. 6, 2006
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 batter on the skillet, just spread it out a little with the back of a spoon...that will help thin the pancakes out. Great recipe for picky eaters!!
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42 users found this review helpful
I used an electric skillet on 300 degrees...if you follow the recipe completely your pancakes...
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Reviewed on Nov. 9, 2003 by EHELMUTH
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EHELMUTH
Nov. 9, 2003
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 a whole cup of pumpkin so I just scaled the recipe down with great results. I added a bit of milk to the batter to make it easier to pour. TIP: The pancakes will be lighter if you let the batter sit 5 minutes or so before cooking -- that gives the baking powder time to react and start making air bubbles. Absolutely the best pumpkin pancakes ever!
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26 users found this review helpful
INCREDIBLE! I like making my own pumpkin puree and this is a great way to use what's left over...
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Reviewed on Nov. 30, 2002 by KIMNOWD
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KIMNOWD
Nov. 30, 2002
My 2 year old has requested these pancakes on several occassions. For fluffier pancakes I add an extra egg. Most assuredly worth trying!
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26 users found this review helpful
My 2 year old has requested these pancakes on several occassions. For fluffier pancakes I add...
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Reviewed on Nov. 11, 2006 by DR BOONE
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DR BOONE
Nov. 11, 2006
Excellent collection of spices in a slighty sweetened pancake. I needed to add about a 1/4 more of milk to get the pancakes thinner and I mixed the dry ingredients before the wet ones because I was worried the vinegar might curdle the milk. This is a keeper. I'll be doing some experimenting to add some whole grain texture to the recipe. Cooks magazine did a multi-grain pancake making a "flour" out of meusli. I love IHOP pumpkin pancakes and these are just as good. The recipe is easy and the house smells good cooking them.
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23 users found this review helpful
Excellent collection of spices in a slighty sweetened pancake. I needed to add about a 1/4...
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Reviewed on Dec. 11, 2006 by Loriq
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Loriq