These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Pumpkin Pancakes

milk

pumpkin puree

vegetable oil

vinegar

all-purpose flour

brown sugar

baking powder

baking soda

allspice

cinnamon

ginger

salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the  flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.


Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


Changed recipe for simplicity: 2 1/2 Cup Aunt Jemima Original Pancake Mix, 3 TBS brown sugar, 2 1/2 tsp pumpkin pie spice, 1 egg, 1 3/4 cup milk, 2 TBS vegetable oil, 2 TBS vinegar, 1 cup pumpkin puree. These were fantastic!

I love this recipe; it's a hearty, stick-to-your-ribs breakfast. The following are a couple tips for the best pancakes. Don't thin the batter with more milk. This washes out the pumpkin flavor. Instead, the batter should be portioned out with a 1/4 c. measure onto a moderately hot griddle; then the batter should be spread out slightly using a spoon or a small spatula. This creates the fluffy texture while keeping them hearty. Second, I used a food processor to mix up the wet ingredients. This makes a smoother batter as it breaks down the fiberous pumpkin. The result is a lighter pancake with a more pronounced pumpkin flavor. Third, I used a fresh, good quality pumpkin pie spice rather than measuring out the individual spices; this is an easier preparation, and the flavors were fresher  (I get my pumpkin pie spice from a local spice shop that grinds and mixes it weekly for the best quality). Fourth, I got the best results either using whole milk or evaporated milk. Low-fat and fat free milk products just left the flavor dull.

With a little tweeking, this recipe is fantastic.  I've been modifying this recipe for quite some time to perfect it.  I thought the pumpkin taste was too weak originally, and it lacked a true "pumpkin recipe flavor" without nutmeg.  Also, the cinnamon flavor was not noticeable.  Here are my suggestions:

1.  Add 1 1/3 cups pumpkin
2.  Add 1 Tbsp Cinnamon
3.  Add 1/2 tsp nutmeg
4.  Delete the allspice, vinegar and ginger

Here are my ingredients:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon nutmeg	1/2 teaspoon salt
1 1/2 cups milk
1 1/3 cups pumpkin puree
1 egg
2 tablespoons vegetable oil

It makes a nice dense pumpkiny flavor pancake that is fantastic with any decent syrup.  I've made it several times and get rave reviews always.

We ate Pumpkin pancakes at the restaurant, IHOP, last winter.  I have searched for recipes to try and duplicate the pancakes...This recipe took the first place ribbon!  Thank you so much!   It was very good and my family enjoyed them very much!

As an old pancake/waffle baker I was eager to try this recipe.  I followed many suggestions in the reviews (2 eggs, 1 cup whole wheat PASTRY flour) and tweaked it even further.  My daughter had just eaten at a trendy breakfast cafe in Ashland, Oregon and claimed these were even better...lighter, etc.  Extra suggestions...add fresh nutmeg (1/2 t.), ground cloves (1 t.) increase cinnamon to 1 TABLESPOON and ground ginger to 2 teaspoons, brown sugar to 4 Tablespoons, ditto oil.  Also increase leavening to 2 TABLESPOONS ( I use only Rumford's and NO baking soda at all).  Finally, mix w. 1 plus cup of milk, let stand to absorb the dries and then add MORE milk to get that perfect pancake batter conistency.  Works well as waffles, also.

These pancakes are OUT OF THIS WORLD! They're moist and delicious! As always I used REAL pumpkin instead of the canned stuff (I think it makes a HUGE difference and real pumpkins are so easy to cook--I just cut them in half scoop out the insides and then put them face down on a baking sheet at 425 degrees for about an hour. After they cool the skins come off very easily. Then take the pumpkin and mash it with a potato masher. Just make sure that you use the right kind of pumpkins--sweet ones like New England or Baby Pam. The big ones at the supermarket will not work). Then I put butter REAL maple syrup on the pancakes but they're so good you could almost eat them plain! 5 stars!

I used an electric skillet on 300 degrees...if you follow the recipe completely your pancakes will come out great.  Adding water or more milk takes away from the flavor.  Once you place the batter on the skillet, just spread it out a little with the back of a spoon...that will help thin the pancakes out.  Great recipe for picky eaters!!

AWESOME!!!  I start by making the recipe just as it calls to be made so that when I rate a recipe those who read the review know what the recipe might be like from my perspective if you make it LIKE THE RECIPE SAYS!!!  I know this might be a novel idea but please give it a try!!!!  I did have to add additional liquid as it was a bit too thick.  When I see a recipe calling for milk and vinegar, these two mixed together give you an emergency substitute for buttermilk.  Next time I will go ahead a use buttermilk!!!   To the person who used the pancake mix - do not rate recipes like this if you are not going to follow the recipe as you did not make this recipe at all!

My 2 year old has requested these pancakes on several occassions. For fluffier pancakes I add an extra egg. Most assuredly worth trying!

pumpkin pancakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 12

Author : Anonymous

Ingredients

Instructions

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