(4 servings) Printable Version
For fun at Halloween, try sprinkling completed pancakes with that orange-colored sugar (usually found near the muffin and cake mixes in the grocery store.)
Mr Breakfast would like to thank caroline for this recipe.
Recipe number 322. Submitted 7/10/2002.
Comments About This Recipe
What do you think of Pumpkin Pancakes?
Overall Average Rating =(out of 5)
Based on 17 votes.
Really good. I took advice from the comment by 'Barbieg' and added a packet of instant oats (regular) to the batter. And also a pinch of nutmeg like many people here. Texture and and taste was awesome.
Comment submitted: 10/11/2012 (#14591)
Very nice! I added some freshly grated nutmeg, maybe 1/2 teaspoon or so. I though that the comment from "Barbieg" was really interesting about adding a flavored oatmeal packet to the batter. Maybe next time. And there will be a next time.
Comment submitted: 10/19/2011 (#13050)
Very easy. Great moist texture. I added 2 teaspoons of vanilla. Tasted great with butter and maple syrup. Thanks and Happy Halloween Mr Breakfast!
Comment submitted: 10/7/2011 (#12989)
Awesome!! Took others tips and added nutmeg and a little vanilla.
Comment submitted: 10/31/2010 (#11489)
It was very good. Would make it again.
Comment submitted: 10/15/2010 (#11389)
These are very good... I added 1/2 tsp nutmeg and a package of cinnamon bun oatmeal.... omg They were awesome!
Comment submitted: 11/14/2009 (#9043)
From T. Crest
We loved them. Topped them with whipped cream and cinnamon / sugar. Also added a little vanilla to the batter.
Comment submitted: 11/1/2009 (#8950)
From O. Hoho
Added a full can of pumpkin puree, extra cinnamon, vanilla, yummmm.
Comment submitted: 10/29/2009 (#8923)
From D.D. Thunder
Really good but it definitely needs the vanilla and nutmeg added as other people have suggested.
Comment submitted: 10/19/2009 (#8862)
From londonsje (Team Breakfast Member)
These turned out perfect! I also substituted canola oil for butter. They were very very tasty! My daughter had a "happy plate" for once!
Comment submitted: 6/1/2009 (#8198)
It was lovely and tastes really good.
Comment submitted: 2/25/2009 (#7660)
From LindaE (Team Breakfast Member)
My family loves them... the new favorite for fall.
Comment submitted: 11/4/2008 (#6749)
This was great. The only substitution I made was Canola oil for melted butter.
Comment submitted: 12/25/2007 (#4246)
From Heatherhrtly (Team Breakfast Member)
I also added about 1/8 tsp. each of nutmeg, ginger and just a pinch of clove. Instead of just mixing in the sugar, I gradually added it to my egg whites while whipping to give them more structure and hold more air ( I like fluffy pancakes, and this were just that!) They were a great autumn football sunday breakfast.
Comment submitted: 10/14/2007 (#3763)
From pancake lover
Added a pinch of nutmeg, cloves, and allspice. Also added 1 teaspoon of vanilla and used Splenda and Smart Balance. My husband thought they were great!
Comment submitted: 3/6/2007 (#1752)
I too used more brown sugar and added 1/4 tbs. of nutmeg and cloves. I also added more milk to thin the mix as I like thinner, crisper pancakes over thick moist cakes. Made for overnight guests and it was a hit. Will keep this recipe.
Comment submitted: 10/19/2006 (#527)
I used brown sugar instead of white, and used a bit extra (until I could taste a bit of sweet). I sold them to my kids as "pumpkin pie pancakes", because the word 'pie' makes them extra special, you know. Even my littlest, who declared upon seeing them that she didn't want to eat them on general principles, dug in and ate like a champ!
Comment submitted: 9/15/2006 (#323)
From Mr Breakfast (Team Breakfast Member)
You are correct sir (or chick). There's a few fancy folks out there who like to roast and mash their own pumpkin (or butternut squash, mmmmm). But for us regular Joes, canned pumpkin will do just fine.
Comment submitted: 9/10/2006 (#294)
I haven't tried this recipe, but is pumpkin puree the same thing as plain old canned pumpkin?
Comment submitted: 9/9/2006 (#289)
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