100% would make again
Read reviews (2)
Rate recipe
I created these light pumpkin-flavored pancakes with two kinds of flour and a blend of spices for a delightful taste. Serve them for brunch as a hearty eye-opener or for a fun meat-free dinner. –Vicki Floden of Story City, Iowa
This recipe is:
Healthy
Quick
Please log in to rate this recipe
Nutrition Facts: 2 pancakes equals 240 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 375 mg sodium, 41 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.
Pumpkin Pancakes published in Light & Tasty October/November 2006, p17
Pumpkin Pancakes Recipe.Your little goblins will love these pumpkin pancakes. You can make this recipe…
Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.
Get recipes »
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today!
Rate and review this recipe»
Reviewed on Sep. 29, 2009 by aldridl
We always had pumpkin pancakes when I was a young girl living in Maryland. They added warm maple syrup with pecans...really good. I also added more fluid to the batter and a whole egg..this is a for sure on our table...yum.
Reviewed on Oct. 15, 2008 by bartim718
These are very good. I had to add about 1/2c extra fluid, the batter was a little to thick for my taste. But I will definately make these again!! :)
New recipes and fan favorites delivering daily inspiration.
© Taste of Home, 2009