I made these for breakfast this morning. I tripled the batch, thinking I would freeze leftovers, but I don’t know if there will be any left to freeze. They were very good!!
I made mine with regular pumpkin. I cooked up a big one yesterday and froze most of the puree, but I left out one package to try this recipe.
I used sour milk instead of fresh (because I had it!) and I eliminated the salt because it already had so much sodium from the baking powder. I used white sugar and 1/2 WW flour and 1/2 white flour.
One thing – they are pretty sweet, so if you like to put syrup on your pancakes, you might want to eliminate the sugar from the batter. I had one pancake without syrup and it was perfect.
I was afraid that they wouldn’t be fluffy, but they were! They tasted a little like pumpkin pie, of course, with all that spice in them. YUMMY!