Awesome recipe! I changed the flour to part oat flour and part casava/almond/coconut blend. I also added some scoops of collagen and whey protein to add more protein. They were amazing! I can’t wait to make them again!
These are delicious! I used vanilla almond milk & vanilla & plain whole fat greek yogurt. I added chocolate chips for my daughters. 12 & 4 & they loved them. They are yummy without the chocolate chips & maple syrup too. Will definitely make again!
I don’t usually review recipes when I make drastic changes, but this one was just soooo good!
I switched out the melted butter with applesauce, added a bit more milk to achieve the batter texture I wanted (due to the applesauce…), replaced half the eggs with egg whites, and omitted the added sugar (since I spread sweet stuff on the pancakes after cooking).
Overall I think it was the whole wheat flour with the pumpkin and spices that really made it. It’s a good combination, and all the stuff I changed couldn’t screw it up!
This is my family’s favorite pancake recipe!! I’m too afraid to waste a whole batch but could I put this recipe as is in muffin tins and make muffins out of the batter??
As a mom I don’t always have time to make the pancakes…thanks!
Have made a ton of various pancake recipes for my fam and this by far was the family favorite!!! Absolutely delicious and the right consistency and not difficult to make!
Worst pancake recipe ever! Way too much liquid to dry ratio, had to toss the whole batter. I could have put it in a baking pan and baked a cake! What a waste of ingredients and time.
I’m sorry to hear you had trouble with the recipe, Beth. Are you saying your batter was too runny? Pancakes can normally be salvaged with just adding a little more flour if you find them to wet.
I made these pancakes this morning and served them with butter, chopped crispy candied pecans and a light drizzle of maple syrup. They were fabulous! Thank you for a truly FLUFFY pumpkin pancake recipe! I had just about given up on pumpkin pancakes because they’re always so floppy (as my daughter puts it 😂). We’re saving the recipe for more Sunday morning breakfasts!
Excellent recipe! I substituted applesauce for the butter, and used whole wheat flour and almond milk. And of courses added chocolate chips. Came out wonderfully!
Absolutely delicious! I am very picky about my pancakes, but this recipe with a few chocolate chips added in while cooking – I might never go back to my old recipe! They were pumpkin-y, fluffy, and filling… yum!
Hi Michelle, typically require a little more butter or oil. I haven’t tested them as waffles so can’t give specifics. Here is my waffle recipe if you want to take a peek: https://www.wellplated.com/whole-wheat-waffles-recipe/ Enjoy!
I used whole wheat flour and I was amazed at how these turned out! I barely even tried and they came out perfectly .
Great to hear Abbie, thank you!
Awesome recipe! I changed the flour to part oat flour and part casava/almond/coconut blend. I also added some scoops of collagen and whey protein to add more protein. They were amazing! I can’t wait to make them again!
Glad it work, Lacey! Thank you for the feedback!
These are delicious! I used vanilla almond milk & vanilla & plain whole fat greek yogurt. I added chocolate chips for my daughters. 12 & 4 & they loved them. They are yummy without the chocolate chips & maple syrup too. Will definitely make again!
Glad it worked out for you Marissa, thank you!
I don’t usually review recipes when I make drastic changes, but this one was just soooo good!
I switched out the melted butter with applesauce, added a bit more milk to achieve the batter texture I wanted (due to the applesauce…), replaced half the eggs with egg whites, and omitted the added sugar (since I spread sweet stuff on the pancakes after cooking).
Overall I think it was the whole wheat flour with the pumpkin and spices that really made it. It’s a good combination, and all the stuff I changed couldn’t screw it up!
Glad it worked out for you Tess! Thanks!
This is my family’s favorite pancake recipe!! I’m too afraid to waste a whole batch but could I put this recipe as is in muffin tins and make muffins out of the batter??
As a mom I don’t always have time to make the pancakes…thanks!
So glad to hear Jenny! I have’t tested it out so I am not sure. If you decide to experiment, I’d love to know how it goes!
Have made a ton of various pancake recipes for my fam and this by far was the family favorite!!! Absolutely delicious and the right consistency and not difficult to make!
Great to hear, thank you Emily!
Worst pancake recipe ever! Way too much liquid to dry ratio, had to toss the whole batter. I could have put it in a baking pan and baked a cake! What a waste of ingredients and time.
I’m sorry to hear you had trouble with the recipe, Beth. Are you saying your batter was too runny? Pancakes can normally be salvaged with just adding a little more flour if you find them to wet.
Loved it – perfect fall breakfast :) I piped a cinnamon-butter-brown sugar swirl onto them as they cooked, and it really elevated them!
So glad to hear, thank you Hannah!
A big hit—my kids devoured these!
Wonderful! Thank you Laurie!
I made these pancakes this morning and served them with butter, chopped crispy candied pecans and a light drizzle of maple syrup. They were fabulous! Thank you for a truly FLUFFY pumpkin pancake recipe! I had just about given up on pumpkin pancakes because they’re always so floppy (as my daughter puts it 😂). We’re saving the recipe for more Sunday morning breakfasts!
Makes me so happy to hear, Shell! Thank you!
This recipe looks so good but I only have AP flour. How does the recipe work with that?
Thanks so much for a,ways posting great recipes!
Hi Marcia, it’s a 1:1 substitute so you’ll use 1 ½ cups. Enjoy!
Okay I rarely veer from my normal pancake recipe but wanted something pumpkin. THESE WERE AMAZINGGGGGG!!! Thank you!! :)
Great to hear, Teresa! Thank you!
These are so delicious!! I didn’t happen to have yogurt so I used buttermilk for both yogurt and milk and they turned out great.
So glad to hear, Mariah! Thank you!
Excellent recipe! I substituted applesauce for the butter, and used whole wheat flour and almond milk. And of courses added chocolate chips. Came out wonderfully!
So glad it worked! Thank you Emily!
Absolutely delicious! I am very picky about my pancakes, but this recipe with a few chocolate chips added in while cooking – I might never go back to my old recipe! They were pumpkin-y, fluffy, and filling… yum!
Yay! So glad they were a hit, Katie! Thank you!
This is our favourite pancake recipe! They freeze well and can toast in the morning for quick breakfasts
Thank you Lauren!
Soo yummy and perfect for the start of fall! Even my 4 year old likes it!
Thank you Kimmy!
Will be my go to pumpkin pancake recipe. Such a perfect airy and fluffy texture without being dense and heavy. Great pumpkin flavor.
Love to hear that, Stephanie! Thank you!
These were the best pancakes ever! I only had AP flour and they turned out amazing. I will have try with whole wheat when I can get it.
Thanks Erin!
So glad you enjoyed the pancakes, Christine! Thank you!
Hi! Wondering if I would need to change the recipe at all if I wanted to make these with a waffle iron instead? Thanks!
Hi Michelle, typically require a little more butter or oil. I haven’t tested them as waffles so can’t give specifics. Here is my waffle recipe if you want to take a peek: https://www.wellplated.com/whole-wheat-waffles-recipe/ Enjoy!