Reader Ruth Miller, of Eugene, Oregon, sent us this pumpkin pancake recipe. She likes to slice the apples; sauté them in a little butter, sugar, and cinnamon; and spoon them on top. To save time, we skipped the sautéing and put the apples right in the batter.
We enjoyed these pancakes. My husband who is a sugar freak liked them even without the maple syrup. I didn't have the time or patience to grate apples, so I put in 2 more tablespoons of pumpkin and upped the cinnamon. Also added 1/4 tsp. ground cloves and 1/4 tsp ground ginger. I used 1/2 whole wheat flour and 1/2 white. I will make these again.
This recipe needed a little doctoring up. I added a good bit more cinnamon, nutmeg, salt and then when it was still a little bland I added some molasses and vanilla.
This is a great basic recipe. I did not follow exactly. It doesn't state but you should mix the dry ingredients in one bowl, then the wet in another then mix. I doubled the recipe (lots of hungry folks in my house) and added one huge pink lady apple, coarsely shredded, not chopped. Tart, crisp, juicy. I never use plain milk in pancakes, always buttermilk. I used white whole wheat flour instead of white. I used melted butter instead of oil. With all those changes I got light but hearty, fluffy, thick and delicious pancakes, a lot like the picture.
Awesome!!! It was easy to double the recipie. I didn't have pumpkin, I used a banana instead. They seemed to cook fast,you really have to watch them. My kids and husband loved them. I will never make plain pancakes again. Next time I will try whole wheat flour. Yumm,yumm!
There are a few problems with this recipe. We have made pumpkin pancakes before with multi grain ingredients and they have turned out much better. As previously mentioned by other reviewers the addition of whole grains would help thicken it up a bit (I even used 1/4 whole wheat flour). Secondly it calls for 'one apple'. What size? Apples come in a variety of sizes and add a lot of moisture so the other ingredients will have to be adjusted. I would say smaller is better. Which leads me to my next point. Be sure not to cook these too fast. The 8 to 10 min is accurate. Too fast and the middle will be uncooked mush. Just our experience. I hope this helps!
I made these pancakes this morning. They were perfection. Yes, you do need to use whole wheat flour to make them dense. I used half whole wheat and half buckwheat. Amazing!!!!!!!!! My two year old twins ate almost the whole batch!
The flavors in this recipe were very good and make this recipe worth perfecting. However, my pancakes did not look anything like those in the photo. I was expecting a heartier, more dense pancake based both on the photo and my own expectations of what pumpkin pancakes should be. Mine were very thin and delicate which just didn't seem right. Next time I'll try wheat flour and add some oats, hopefully that will produce a more dense pancake.
