The written recipe doesn't match the video at all. Nothing about the egg white in the written part.

Made this for a Canadian Thanksgiving morning breakfast using a gluten free flour mix (I have Celiac disease). Doubled the spices and added a TSP of vanilla. My daughter took two bites then asked me to make sure I added this to our family recipe book.

I had some leftover pumpkin puree and a craving! I used unsweetened vanilla almond milk. No nutmeg so I used allspice instead. Pancakes were light and delicious. I might kick up the spices next time. Question - should you use a lower heat when using nut-based milk? My test pancake burned rapidly so I turned down the heat -- not sure if the griddle was too hot or if it almond milk.

This is my favorite pumpkin pancake recipe. I like pancakes spicier, so I up the spices to 1 tsp each for the cinnamon, ginger and nutmeg and 1/4 tsp for the cloves. I have made a vegan version of these as well with fantastic results. I used nut milk in place of the milk, vegan butter and a flax egg to replace the butter and egg. You can't tell the difference honestly. Tried and true recipe. I've been making these for years.

It was a good recipe. I used 2% milk. I would make it again. I doubled the recipe and used 1 cup of pumpkin puree. It came to about 171 calories per pancake. It made 13 pancakes. Thank you. Barbe