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Pumpkin Pancakes

Recipe photo courtesy of Sang An

Use up your leftover canned pumpkin puree to make this spiced breakfast treat.

Source: Martha Stewart Living, October 2004



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How would you rate this recipe?
  • kleary063354826
    21 NOV, 2018
    The written recipe doesn't match the video at all. Nothing about the egg white in the written part.
  • randiprieur
    7 OCT, 2018
    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.
  • dareichel10
    3 DEC, 2017
    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.
  • MS10611378
    10 SEP, 2017
    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.
    • JayneGillo5966367
      15 NOV, 2017
      This recipe was easy and made delicious pancakes. I used 1/2 cup regular milk and 1/2 cup 1% milk, and a bit more spice for the pumpkin pancakes. I will definitely make these again!
  • jbjjc98139742
    30 SEP, 2017
    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

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