I made these for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Don't save them for Halloween, they are delicious served warm with butter and maple syrup any day of the week.
Many of the larger supermarkets now carry pumpkin puree.
These would be 5 stars for us if the recipe included 1/2 tsp salt. The batter is very thick as written and using medium heat allowed the center to cook through. I added a little splash of milk to the last batch of batter to thin it just a bit as it thickens up even more as it is standing. Using a 1/4 cup measure I got 10 pancakes. These were really great with the addition of the salt. Thanks so much for a tasty Sunday breakfast. - 05 Jan 2014 (Review from Allrecipes US | Canada)
It's simple, good flavor, but the thing I would change is the temperature. Medium-high is too hot, and I burnt the first pancake and the inside wasn't cooked. Stick to medium or a little less and these are perfect. - 17 Dec 2013 (Review from Allrecipes US | Canada)
These were easy and awesome! I added 1/2 teaspoon of salt, 1/4 teaspoon allspice and a splash of vinegar. I made them again the next day and cut the sugar in half and they were still just as good!! My husband and teenager loved them. I really like them with real maple syrup but they like the fake stuff better. - 17 Aug 2014 (Review from Allrecipes US | Canada)