Simply Pumpkin Pancakes

Made it!!! After 1st bite?? ♥️♥️ Exquisite!!

These pumpkin pancakes are delicious. I made a few minor changes: I added 1/8 tsp or less of salt, I added a bit more sugar- about 1/8 cup (maybe less depending on how sweet you want them), I replaced the nutmeg with pumpkin pie spice and I added 1/2 tsp vanilla extract. I cooked them in the pan with real butter and used whipped cream for my topping. They taste just like dessert!

Probably wouldn’t make this again. Good pumpkin flavour but not enough spice and salt. The other recipes are better.

So good! I did add a heaping 1/4t salt. I made the batter the night before and refrigerated it overnight. Added another splash of milk in the morning to thin it out and they turned out perfectly! Just the right amount of pumpkin to where you could definitely taste it, but the consistency wasn’t affected. Will make again!

We love this recipe as a base, but we make it gluten free and vegan. We use Red Mill 1:1 baking flour, red mill egg replacer, and coconut milk unsweetened (I add a little more milk since egg replacer is thicker). I also add a little salt and take out nutmeg, but that is a family preference.

I made a huge batch and they cooked up wonderfully. We had enough for breakfast for four and refrigerated/froze the rest for another day/week. Very tasty!

I make many different pancake recipes and I’m sure this would be very good as written but I made them using the suggestions of other reviewers. I added 1/2 tsp salt as suggested and a little allspice. All my other pancake recipes use 2 leavening agents. I also used 2 tbls melted butter instead of oil. I used the amount of sugar the recipe called for but probably shouldn’t have because I swapped eggnog for the milk. However, “too” and “sweet” are never words I use together so they were fine for me. They’re very fluffy and have a nice texture.

I made a double batch following the recipe exactly EXCEPT I added the 1/2 tsp salt per batch as recommended by others. I cooked them on a griddle at 325°. They took a while to cook. They turned out great. The spices made them delicious. I enjoyed this fall version of pancakes.

They were Amazing!

Yummy for fall. Added vanilla and topped w pecans and maple syrup.

Very tasty, very filling. Followed recipe. Only added a dollop more of pumpkin rather than throw it away. Did a couple shakes of my pumpkin pie spice to ramp up flavor and use it up. Neither were needed, just trying to augment and not waste.

4/5, I cannot go 5/5 because if I find something better, where do I go? Saw the recipe last night, asked my daughter and wife if they wanted them for breakfast. Wife , “No, I am loosing weight.” Daughter, “Yeah.” I awoke with the elderly pains and joints. I did not want to move. My daughter reminded me of my promise. “Never lie to your children.” Or anybody else for that matter. I made some, she ate like we hadn’t fed her for a week or two. My sweetie smelled them, asked for one tiny one. I only make one size. We all enjoyed and the recipe went into the keeper notebook. Thank you. Simple, quick, and tastee.

I made these exactly as the recipe. They were delicious and my family loved them. They tasted like pumpkin pie. The only thing I may add next time is either walnuts or pecans just to add a crunch. I didn’t have a problem with the batter being too thick. When you’ve made as many pancakes as I have you learn how to add a little more milk if it looks too thick.

These were really easy to make and taste delicious. A nice variation on pancakes for fall!

I had a hankering for pumpkin pancakes… No pumpkin, but I did have a small can of yams – I pureed them. No milk, but I did have a can of coconut milk. No syrup, so I microwaved some honey. Yummy!

This was super easy and great for a quick morning make. I would use pumpkin pie spice and double it (so two teaspoons rather than one). I’d also cook it on the skillet in butter rather than oil.

delicious pancakes! I added 1/4 tsp salt and 1/2 tsp of vanilla. I do wish there was a bit more of a pumpkin flavor to them, it’s very subtle. But they are fluffy and yummy. I added chocolate chips to a few of them and I think the pumpkin and chocolate flavors go very well together.

I made these twice and both times all of the pancakes were raw on the inside while the outside was cooked perfectly. Mediocre flavor so better to find another recipe.

Made these for brunch today and they came out amazing. I will say that I did make some changes to the recipe. I only did a cup of flour and used a whole teaspoon of pumpkin spice seasoning along with a dash of salt and a teaspoon of vanilla extract. Best way to ring in the fall! P.S. Don’t mind the slightly darker ones, they the victims of my attempt to multitask.

My family absolutely loved this recipe! I added a few extra things to it though: 1/2 tsp salt, 1/4 tsp allspice and 1 tsp vanilla.

After reading comments we did add 1/2 t salt and splash of vinegar. Also since I had a lot of pumpkin that was more liquid we used 1.5 cups and adjusted the milk to the desired consistency.