Reviewed: Aug. 17, 2008

I'm not usually a big fan of pancakes, but these were delicious! My kids LOVED them! I served them with homemade Cinnamon Cream Syrup (recipe is on this website) and I think it was the perfect combination!

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bramble

	Cooking Level: Intermediate Home Town: Morton, Illinois, USA
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Reviewed: Aug. 16, 2008

These are absolutely delicious. I serve them with whipped cream and powdered sugar and it's our new Christmas morning breakfast. Excellent recipe, thanks!

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Erin A.

	Cooking Level: Intermediate Home Town: Reading, Massachusetts, USA Living In: Alexandria, New Hampshire, USA
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Reviewed: Aug. 3, 2008

Very good pancakes and good for you. I think these pancakes will become the new standard for pancakes in our house since we can squeeze in some extra nutrients with the pumpkin. Be careful not to burn these.

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AMYANDBREN

	Cooking Level: Intermediate Living In: Stephens City, Virginia, USA
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Reviewed: Jul. 24, 2008

Loved this recipe. This is the only pancake I can get my teenage daughter to eat. She loathes pancakes but she loves these. What makes them even more wonderful is the syrup I found on here called Cinnamon Cream Syrup. Yummy!

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Michelle


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Reviewed: Jul. 23, 2008

This has become a favorite staple recipe in our house, especially during the fall months when we all crave pumpkin. Great recipe!

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Teresa H.


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Reviewed: Jul. 15, 2008

I changed a few things about this recipe. I used 1 cup whole wheat flour+ 1 cup white, only used half the oil called for, and added 1 tablespoon of apple sauce and about 1/4 cup splenda. They were delicious!

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Sarah511

	Cooking Level: Intermediate
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Reviewed: Jul. 3, 2008

I substituted pumpkin butter (from this site) for the pumpkin, spices, and sugar. Really great flavor and texture!

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beth106

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Jun. 22, 2008

This recipe is really delicious and really forgiving. I wanted to make something different and I had pumpkin in the pantry, so I tried it and I'm so glad I did! I added some chocolate chips which I didn't feel all that bad about since there is very little sugar. Wonderful! My 2 year old is gobbling them up as I type.

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Jessie

	Cooking Level: Intermediate Home Town: Detroit, Michigan, USA Living In: Lakewood, Ohio, USA
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Reviewed: Jun. 21, 2008

Amazing! My changes: a bit less ginger, no oil (wasn't needed at all, as these are super moist), and an absolute must: wheat flour! I've made these with white and wheat flour and the wheat is by far my favorite. Toppings: A small amount of butter and real maple syrup, they don't need much at all.

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Paigey-Pot-Pie


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Reviewed: Jun. 11, 2008

a disaster! I'm just a novice cook and I did change the serving size to 2, which might explain the extra eggy taste. But the pumpkin flavor was VERY minimal and the centers were mushy. I won't waste my pumkin on these anymore.

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AmaznA


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Reviewed: Jun. 7, 2008

It's a fantastic recipe. I substituted homemade pumpkin butter for the pumpkin and spices. I highly recommend letting the batter sit before using. The ones at the end of the batch were beautiful!

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vw

	Cooking Level: Expert Home Town: Farmington, New Hampshire, USA Living In: North Pole, Alaska, USA
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Reviewed: May 14, 2008

brings back childhood memories! as easy as any pancake recipe. fabulous mild pumpkin taste. the kiddos LOVED them.

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jessica


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Reviewed: May 14, 2008

These were the best pancakes I have ever made!! We had our Women's breakfast in October, so to keep in season I made these pancakes and they were all the rave!! Everyone liked them!!

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Melissa

	Cooking Level: Intermediate Home Town: Alliance, Ohio, USA
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Reviewed: Apr. 29, 2008

This is an easy recipe. I love the flavor and the texture was great.

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Michelle Coffman

	Cooking Level: Expert Living In: Tiffin, Ohio, USA
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Reviewed: Apr. 20, 2008

It's so hard to find a good pumpkin pancake recipe that uses fresh pumpkin puree instead of canned pumpkin. My daughter and I made these pancakes and they were WONDERFUL! I made a couple substitutions... I used pumpkin pie spice instead of the individual spices and I substituted 1/2 the flour for whole wheat. Then after starting I realized the kids had used all the milk. So I substituted Chai Soy Milk.... YUM!

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Danette


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