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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
Diabetic Friendly
Nutritional 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.
Originally published as Pumpkin Pancakes in Light & Tasty October/November 2006, p17
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Reviewed on Dec. 15, 2012 by Kdabra
Great recipe. Only a few things I would change. Maybe add a bit of clove and pumpkin pie spice for more flavor. We also added a bit more pumpkin cuz we love it!! We used whip cream to top them instead of syrup, amazing! We added a few chocolate chips to a few of them just to see what they would taste like. They were the best of the batch! Definitely would recommend this recipe to others!!
Reviewed on Oct. 21, 2012 by TheIcingInTheBag
As many other reviewers commented, these turned out gummy, almost pasty tasting. In addition to the texture, the flavor was lacking something, perhaps more sweetness or spice. I added toasted walnuts to our batch but will not make these again. My pancake loving kids didn't even care for them.
Reviewed on Oct. 07, 2012 by Sailorwife420
OMG FANTASTIC!
Reviewed on Sep. 11, 2012 by MsPattyinLoveland
Making them the way it was directed they failed. Burned because they wouldn't cook through. I then lowered my heat to med-low and then put a lid on my skillet. This made them "steam cook" in a way. Turned out fluffy and light. Also I omitted the oil. You don't really need it in this recipe. I used a pumpkin spread instead of syrup. This was almost like a desert. Delicious.
Reviewed on Sep. 01, 2012 by happyian
I have made this twice now, hoping for better results the second time. Nope! Sorry, but this recipe makes the pancakes turn out very flat and gummy. My son wouldn't even finish his breakfast. :(
Reviewed on Mar. 21, 2012 by LauraManning
This recipe needs 3 1/2 - 4 tsp of baking powder to make it rise like it needs to. Other than that, the spices are really nice. My 2 toddlers love them.
Reviewed on Nov. 19, 2011 by Kayluray
This was a great autumn dinner with sausage.
Reviewed on Nov. 05, 2011 by HannahBeaver
Overall the pancakes were to gummy for my taste. I did however enjoy the spice mixture, the nutmeg stood out nicely.
Reviewed on Nov. 05, 2011 by Copswife01
Followed the recipe exactly; turned out horrible. Thick as molasses and looked NOTHING like batter. Cooked it anyway and turned out gummy and bitter. So aggravated that I used up the last of my milk on this awful recipe!
Reviewed on Nov. 04, 2011 by melissarb999
These were yummy with syrup on top! I did alter the recipe though- 3/4 cup white flour and 1 1/4 cups ww flour; less ginger and nutmeg; 1 1/4 cups whole milk; and close to 1 cup of pumpkin puree I made; 1 whole egg; and no oil since I added extra pumpkin. Yum!!!
Reviewed on Oct. 27, 2011 by Sherri Duran
I liked these pancakes but were a little dry. I added the whole egg and extra milk. I love to make them in October. It Tis the time for Pumkin.
Reviewed on Oct. 10, 2011 by andjayne
I made thsi recipe for breakfast this morning, and it turned out terrible!!! The pancakes were hard to get cooked all the way, and even when they were, they still had a gummy texture. I will not be making these again. My dog wouldn't even eat one and played frisbee with it! LOL Definitely not my favorite....
Reviewed on Oct. 01, 2011 by deedee011
I love anything pumpkin and I love to sneak things into pancakes and muffins that are healthy. These pancakes where pretty good. I had to had more liquid and I added 1 or 2 tsp of molasses for a little more flavor.
Reviewed on Oct. 01, 2011 by kimbojones
Yummy! We used ginger syrup that we found at World Market. . . UMMMM!! Goodness on a plate!
Reviewed on Sep. 17, 2010 by LauraManning
Delicious. I go ahead and use the whole egg.
Reviewed on Aug. 26, 2010 by KWhitehead
Pretty good. I served them with light butter and sugar-free syrup, and my company loved them!
Reviewed on Jul. 15, 2010 by LauraManning
My 18 mo. old and I love these! I make them often so keep 1/2 c. portions of pumpkin in the freezer.
Reviewed on Jun. 27, 2010 by lisamg57
I use all whole wheat flour, sun crystals, 1 Tbs. cinamon, a fourth tsp. celtic salt, 1 1/2 c. buttermilk (more for thinner batter), 1/2 c. fresh cooked pumpkin, 1/4 c. egg beaters, and 2 Tbs. extra vergin olive oil. I believe it's better then plain empty calorie white flour!
Reviewed on Dec. 31, 2009 by Aubrey5
Delicious. They came together quickly and are great with maple syrup. I found the texture perfectly fine. Will make again for sure.
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!! :)
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