Pumpkin Pancakes

We absolutely LOVE LOVE these pancakes!! So truly yummylicious!! I made a few changes for my personal preference. I used apple cider vinegar instead of regular, 1/2 tsp allspice, 1 tsp cinnamon, 1/2 tsp ginger, 1 tsp nutmeg, and about 1/2 cup greek yogurt and only 1 cup of milk. Otherwise we followed all the rest of the recipe.

The batter was super thick and hard to scoop, but the pancakes were moist. Everyone I gave them to liked them. I added more spices (an additional tsp of cinnamon along with nutmeg).

On a whim last fall I picked up an immense mystery squash from a local gardener/farmer. I let it age and mellow until finally slaughtering and slow baking it yesterday on a rainy April afternoon, and then serving part of it broiled with a bit of grated cheddar, sumac, and paprika. This morning, some of it went into the version of this recipe developed and described by RobnMandy in their comment. The result was sublime. Thank you, Corey, and thank you RobnMandy.

Meh. The flavor was okay, but what really brought the rating down was the consistency of the batter. It was just way too thick. It refused to spread on the skillet, so I had to spread it with a spoon. Even so–even after adding additional milk to thin out the batter–cooking them long enough to cook the center resulted in a burnt exterior. The inside was gummy, even when fully cooked. For the record, I have no problem with “plain”, buttermilk or banana pancakes; just these.

Great pumpkin pancakes! My 7 year old daughter loves them. I wish it had a little more spice so next time I’ll be adding a bit more allspice and ginger. My batter came out a bit thicker than I’m used to so I’ll be adding a splash more of milk also.

Best recipe ever for pumpkin pancakes – YUM! We had these twice they were so good: Serves 2 people over 2 days – 8 fluffy pancakes total! I made 4 pancakes Sat., refrigerated unused batter, then made 4 more Sun. from this recipe. The only variation I did was to add 1/4 tsp nutmeg and 1 tsp sugar. Canned pumpkin – was trying to use up canned pumpkin on-hand. Thanks so much for contributing this recipe to allrecipies!

We loved these light, fluffy pancakes. Since the spice was not as strong as our personal preference, I added pumpkin spice to the mixture which elevated the warmth and flavor. This will be a go-to recipe for us.

Easy to make! Did it with my toddler cooking class using a blender.

Very, very good pancakes. Super tall and fluffy. My only changes were I added chopped walnuts and used AC instead of white vinegar. One thing to add about vinegar, in addition to helping the rise as a chef pointed out in their review from last month, is that it turns the milk into buttermilk. Many home cooks use this hack rather than keeping buttermilk on hand for baking, etc. You don’t taste the vinegar in the end product and you’re actually making pumpkin buttermilk pancakes.. a win-win. Thanks for a really good recipe!

These are the best pumpkin pancakes I’ve made. I only added pecans and used whole wheat rather than white flour. Otherwise followed the recipe exactly.

I made these for my teenagers, and they absolutely loved it. I also used apple cider vinegar like another user because I didn’t have white vinegar and it worked just as good. The pancakes were fluffy and absolutely delish! I spread peanut butter on mine with bananas & drizzled with syrup

I made this exactly as the recipe called for and our family loved it. Now, they want these fluffy pumpkin pancakes instead of the standard buttermilk style. As the recipe only calls for one cup of pumpkin purée, I reserved the remainder in the can and used it as a topping for the finished pancakes. That was a hit and upped the pumpkin flavor that much more.

I used fresh pumpkin and it was really good. I also used fresh ginger. I am glad that I did to. Then I took the pumpkin seeds and put them in the air fryer.

This was absolutely delicious! I used fresh pumpkin and chose to use apple cider vinegar instead of white vinegar. I don’t know if it made an astronomical difference, but the flavor was amazing. My kids and even my fussy dad loved them. I plan to keep this recipe and try using it with sweet potato for when I don’t have fresh pumpkin available

Best pancakes I’ve ever eaten! I thinned the batter out with some milk (kind of wished I hadn’t) and they still ended up super fluffy! I used half the recipe and had a lot of leftovers to freeze.

Delicious! I love pumpkin flavored food, and this recipe did not disappoint. I omitted the seed vegetable oil and replaced it with 1 Tbsp of melted butter & added 1/2 scoop of pumpkin protein powder as well.

So good! Didn’t have all the spices listed but I did have a pumpkin spice blend so I added a tbsp of that, next time I’ll probably add 1.5-2 tbsp of the pumpkin spice blend unless I get the spices listed then I will follow that recommendation, but delicious and I will be making again! My daughter loves chocolate chip pancakes so I added so to these and she devoured them!

I made these pancakes with my preschoolers, and they loved making them! The recipe was easy to follow, and they devoured them!!!

I wasn’t sure if I would like the spices. I used 1 tsp Cinnamon and 1/2 tsp ground cloves. These were beautiful and delicious. Next time I will try the spices that it calls for. Great recipe

Great recipe with or without syrup! We had leftovers that I stored in a gallon baggie in the refrigerator. For the next few days I pulled two out each morning, popped them in the toaster and ate them plain, and on the run, on the way to work. They were so flavorful that I didn’t miss the syrup! I plan to make this a fall staple for breakfast food.

Made this for breakfast this morning for the first time. I read all the reviews and saw such varying results that I was a bit concerned, but as a professional chef, it looked like a good recipe with appropriate amounts of spice vs pumpkin. Not everyone is going to like a given recipe; that is why there are so many different versions of a recipe available; people have different tastes in food. First: Pumpkin pancakes are more moist than regular pancakes. Second: Regular pancake recipe usually do not contain sugar. Pancakes are, traditionally, not sweet. The syrup makes them sweet. I absolutely love this recipe! My husband had seconds and also thought they were great. I only made one (necessary) alteration. I used almond milk as I cannot drink cow’s milk. These pancakes are light (for those who cringe at the thought of vinegar in their pancakes, it does not taste and its purpose is to react with the soda to help the pancakes rise, which it did very successfully in this light and tasty pancake. The pancake is not overly spiced; you can taste the delicate pumpkin flavor instead of all the spices, which is a good thing. Now for my rant! I do not understand why people alter a recipe and then write a bad review. If you are going to review a recipe, try it as written and review that. Then make any changes you may feel necessary.