Pumpkin Pie Pancakes

delicious in the morning

everyone loved it! They were standing around the griddle for the next batch to be done! I thought there was a little too much nutmeg (that's all I could taste) but otherwise, we're making this a regular. We didn't put butter or syrup on, just whipped cream. Delicious!

I loved the flavor in these, with all the spices and pumpkin, but I, too, found the batter to be too thick. I thinned it out with more milk, but I think an egg is needed in the batter (I halved the recipe, so maybe 2 eggs in the whole recipe). I think that might make them lighter. Mine were also a bit mushy inside. Made for Fall 2008 PAC.

These were just okay for me. I liked that they used a lot of pumpkin, but maybe that's what did them in. They were really mushy in the middle even with a lot more cooking time than instructed. The batter was really thick, but I just went with it. After the first couple of rounds and they were still damp in the middle, I thinned out the batter some with more milk to see if that would help. This resulted in a thinner pancake that was still mushy inside. Just didn't like that raw-ish texture. The taste was good though and my 14 mo. old ate them - the mushier texture was probably better for him. :)

In the words of my 8 year old son - "My taste buds have never been so delighted." My boys love pumpkin, so in my quest to have breakfast options in the freezer for them, I decided to make & freeze these. Of course, they had to try them fresh of the griddle (they each ate 3!). These were very easy to put together. The batter is thicker than I am used to for pancakes, though. I resisted the urge to add more milk and I'm glad I did. I just made sure to put a thin layer of batter for each pancake so they would cook through in the middle, but not burn on the outside. They fluff up nicely and smell (and taste) heavenly. Thanks for the great recipe!