• In general, definitely! However, after making these about 10 times this fall I have noticed that when there is pumpkin puree in the batter, the bubbles do not appear or do not appear on time. The pancake is dark brown to almost burned when one bubble starts pops on to.

  1. Hey Mary Ellen! I make your other whole wheat pumpkin pancakes all the time, so I will for sure try these this weekend. Quick ? I’ve seen a ton of recipes lately using oat flour, and want to try to use it in some favorite recipes. Would pancakes/waffles work with the oats? Also, is it the quick cooking that I would use? Thank you for being my personal Alton Brown 🙂

    • Hi Bryn!!! I saw Christine K the other day at Schnucks and been thinking about our moms group a lot lately. I’ll email you about our get together. Would love to see everyone again.

      To answer your question, I have made oat waffles here:

      using Alton’s recipe I think. They always photograph ugly… but they were as tasty as the regular waffles. I probably used applesauce instead of butter …which makes them floppy. Well, anyway, for crispy yummy waffles use real butter. I always use regular old fashioned oats. They taste even better if you toast them for a little bit before putting them in the food processor or blender. I haven’t tried it in pancakes…. I wonder… they are pretty interchangeable so it might work. If you experiment let me know!! Old fashioned oats are super cheap at Costco – you get 10 lbs for like $8. So I did that math one day and it comes out to 7 cents per bowl of oatmeal.
      Hope that helps!

  2. Hey Mary Ellen,
    I’m making these today, and my milk did not seem to react???? Should I dump, or will they be ok with lemony milk 🙂

    • The milk won’t react. Just changes the acidity. Don’t Dump!!!
      I always thought you actually had to let it sit for 5-10 minutes first for the acid to work. America’s Test Kitchen did some scientific baking and testing and found that waiting doesn’t affect the food outcome at all.

  3. Thanks. I’ve always made it with vinegar, and I do get some slight visual changes, and was worried that this hadn’t “worked.” Oh, also, in the body of the recipe it says to add sour cream not pumpkin. I didn’t have sour cream and was bummed that I’d missed the ingredient but then realized it must be where the pumpkin should be added. Thanks so much!

  4. I had to add extra flour to mine because they were staying doughy no matter how black and burnt they got. But once I added more flour they fluffed right up.

    • You can using several methods: 1. make the pancakes the night before and freeze them. Or, 2. make the wet batter and store in the fridge. Make the dry goods and let them sit on the counter overnight. Then, simply pour the wet stuff into the dry stuff.

      I would not advise mixing all of the batter up the night before and letting it sit in the fridge. The baking powder and baking soda would have been sitting and reacting with the other ingredients for 12 hours or so resulting in tough, dry pancakes.

      Happy Pancake Making!

      • I didnt get your reply sooner but I went ahead made the batter last night all together with dry and wet ingredients. It turned out really good! Still moist and its so good! I ate mine with hone and fresh strawberries. Next time, I will do what you suggest. Do the wet and the dry ingredients separately. I will definitely make this again! Thanks for sharing!

  5. OH MY GOODNESS! These are fantastic…I have made them twice in the past few weeks for dinner. I do add extra pumpkin so it does take a little longer to cook, but for me it’s worth it!


  1. […] I found that adding a little more milk – about 1/8-1/4 cup – to the pancake batter with pumpkin puree really helped the pancakes stay tender, cook more thoroughly and seem less “wheat-y”.  You can find the improved recipe here. […]

  2. […] make pancakes about once a week to freeze and reheat throughout the week.  Most of time I use my pumpkin whole wheat recipe full of whole grains and pumpkin.  But, I found this recipe in my library-borrowed […]

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