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The flavors of autumn star in these delightful pumpkin pancakes that are topped with a sweet apple cider syrup. Light and fluffy, the pancakes are perfect for breakfast or brunch or as a snack anytime! —Brenda Parker Portage, Michigan
Nutritional Facts 1 serving (3 each) equals 448 calories, 14 g fat (5 g saturated fat), 104 mg cholesterol, 544 mg sodium, 77 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Pumpkin Pancakes in Taste of Home October/November 2001, p39
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Reviewed on Dec. 11, 2010 by cmead
This recipe has been a favorite at our house for years, but I use table ready squash, with salt, sugar, and butter already in it. I just follow the directions for the rest of the recipe. You can't get any better than that!
Reviewed on Dec. 02, 2010 by katlaydee3
I loved these pancakes; very light and fluffy, and the syrup was very good as well. Will definitely make again.
Reviewed on Nov. 25, 2010 by kitchenmouseof5
Awsome!! My family loves these. Very moist and fluffy. I have a funny feeling these will be a regular at this house.
Reviewed on Nov. 13, 2010 by dyes
We loved these pancakes. The recipe does not make very many; we doubled it for our family of four and it was just right. My family asked me to make them again and add mini chocolate chips to the batter. Sounds promising.
Reviewed on Oct. 30, 2010 by RR73
Pancakes were delicious! Actually my husband said "Did you really make these from scratch...they are so fluffy!". I used Pumpkin Pie spice instead of cinnamon and real pumpkin instead of canned. They turned out perfect and you could really taste the pumpkin. Would definitely make again!
Reviewed on Oct. 24, 2010 by wtkatie
This was a delicious recipe. My two year old devoured his. I doubled the recipe and froze them for a quick breakfast during the week. I did substitute pumpkin pie spice for the cinnamon.
Reviewed on Oct. 12, 2010 by katyjean7
These were so good! I made them for my brother-we're at college together- and he's pretty picky about food but he loved them. The syrup is by far the best part.
Reviewed on Apr. 17, 2010 by misscleocat
These pancakes are excellent. I didn't separate the eggs, just beat them with the wet ingredients. I also used butternut squash instead of pumpkin ( 2 cups). The pancakes still came out light and fluffy. Oh, and also used pumpkin pie spice instead of the spices listed :)
Reviewed on Apr. 17, 2010 by xicota
Delicious! The pancakes are light and fluffy, very flavorful. I'll admit I haven't made the apple cider syrup yet, but the pancakes were delicious with regular pancake syrup. I thought they were well worth the "three bowls" needed to make them. I used canned pumpkin pie filling, which is the pumpkin with the spices included, and I recommend this. I still added the 1/2 tsp. cinnamon, and the flavor was perfect! A definite recommend!
Reviewed on Dec. 05, 2009 by abbocris
With a hint of pumpkin and cinnamon, these pancakes are just the way I like them, moist yet light and fluffy. Next time I'll cook them a little slower - living at high altitude as I do, they puffed up so much that the center was a bit doughy when the outside was a crisp, golden brown. But I don't blame the recipe for that, just the cook!
Reviewed on Oct. 24, 2009 by DarleenG
The pancakes are excellent and go very well with the syrup. Instead of Corn Syrup I used about 1/4 C Honey.
Reviewed on Oct. 12, 2009 by zachsmama03
These took a little time to prepare, but were worth it. My son, who is a very picky eater, ate 2 for breakfast and asked for them again at lunch time.
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