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For the perfect fall breakfast, these pancakes are perfect. The pumpkin and cinnamon go perfect together.—Nancy Horsburgh, Everett, Ontario
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 274 calories, 10 g fat (2 g saturated fat), 49 mg cholesterol, 435 mg sodium, 38 g carbohydrate, 4 g fiber, 9 g protein.
Originally published as Pumpkin Pancakes in Taste of Home October/November 1995, p14
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Reviewed on Dec. 23, 2010 by dinterlande
The kids loved them! They are very thick, mine didn't quite look like the picture. Definately cook on a lower temp to make sure the inside is cooked through.
Reviewed on Nov. 07, 2010 by sjacnsmith
I made one substitution - ground flax seed for the wheat germ - but I don't think that was the cause of the bland flavor. I suspect that more cinnamon and some allspice would help give them that essence of pumpkin pie I was hoping for. I also found them very difficult to cook through despite a reduction of heat and extended time on the griddle.
Reviewed on Oct. 18, 2010 by vickyscookingtoday
My twelve year old son and I loved these pancakes! They were so tasty. I omitted the wheat germ since I do not like it. I also found that unlike regular pancakes it works better to cook these on a lower temperature so that the middle has a chance to cook completely. This recipe made it to the rotation!
Reviewed on Aug. 21, 2010 by sewin76
These were great. We topped with whipped cream cheese and a light drizzle of syrup. I'll keep this in mind for when I need to use pumpkin (and sneak in some veggies!)
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