Jack-O-Lanterns (Pumpkin Pancakes)

Name: Jack-O-Lanterns (Pumpkin Pancakes)
Prep time: 15 minutes
Cook time: 5 minutes
Yield: 16 pancakes (4-inch)
Ingredients: 1 egg ½ cup canned pumpkin 1 ¾ cups 1% or nonfat milk 2 Tablespoons vegetable oil 2 cups flour 2 Tablespoons brown sugar 1 Tablespoon baking powder 1 teaspoon pumpkin pie spice 1 teaspoon salt 5 Tablespoons raisins (optional; to make faces)

Brown sugar, pumpkin, and warming spices make this a fun and delicious recipe that the whole family will enjoy.

Video: Pancakes with Kids

Kids Can!

Depending on their skills, show kids how to:

Measure flours and other dry ingredients
Arrange raisins
Crack and beat eggs
Use a ¼ cup measuring cup to dip and pour batter

Stack of pumpkin shaped pancakes with raisins.

Prep time: 15 minutes
Cook time: 5 minutes
Makes: 16 pancakes (4-inch)
Nutrition Facts: View label

Ingredients

1 egg

½ cup canned pumpkin

1 ¾ cups 1% or nonfat milk

2 Tablespoons vegetable oil

2 cups flour

2 Tablespoons brown sugar

1 Tablespoon baking powder

1 teaspoon pumpkin pie spice

1 teaspoon salt

5 Tablespoons raisins (optional, to make faces)

Directions

Wash hands with soap and water.
In a large mixing bowl, combine eggs, pumpkin, milk and oil.
Add flour, brown sugar, baking powder, pumpkin pie spice and salt to egg mixture. Stir gently.
Lightly grease a large skillet or griddle. Heat skillet or griddle over medium-high heat (300 degrees F in an electric skillet). Using a ¼ cup measure, pour batter on hot griddle.
Put a face on the jack-o-lantern, using raisins for eyes and teeth. Drop raisins in batter while it cooks.
Pancakes are ready to turn when tops are bubbly all over, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Continue to bake until bottoms are brown and dry.
Refrigerate leftovers within 2 hours.

Notes

No pumpkin pie spice? Use ½ teaspoon cinnamon, ½ teaspoon dry ginger, and ⅛ teaspoon cloves or nutmeg.
Try using 1 cup whole-wheat flour and 1 cup all-purpose flour for more whole grains!
To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
Top with applesauce, fresh fruit or yogurt.

Comments

Submitted by ndsullivan on Mon, 10/31/2022 - 07:11

Making these is a Halloween tradition my kids look forward to every year. We love these and that they’re fairly low sugar.

Submitted by AngMath on Sat, 10/17/2015 - 06:02

I made these yesterday with my four year old and she loved them. I used Bob's Red Mill Whole Wheat pastry flour and they came out great!

Submitted by MommySutter on Tue, 07/10/2012 - 15:19

Agreed. Kids love this recipe. You should have seen my kids' faces on Halloween morning!

Submitted by Fruit Fanatic on Tue, 05/01/2012 - 14:04

Big fan of pumpkin, so was excited to try this recipe. I made it according to the directions the first time, but was a little disappointed the pumpkin flavor wasn't strong enough. The second time I made it (wanted to use the rest of the leftover canned pumpkin from the first time) I added more pumpkin and more pumpkin pie spices. You just have to be careful about how much extra pumpkin you use because it will start to change the consistency of the pancake. Will use this recipe for many years to come!

Submitted by veggielover75 on Tue, 12/13/2011 - 12:20

My kids loved these! nice breakfast surprise.

You might also like...

Recipes A to Z (without photos)

Coconut Chicken Salad

This simple and fresh-tasting chicken salad is our version of chicken kelaguen, a favorite recipe from Micronesia. Enjoy the blend of crisp vegetables, chicken, coconut, hot peppers and fresh lemon. Excellent the next day, too!

Prepare:

20 to 30 minutes

Makes:

5 cups

Roasted Sugar Snap Peas