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Jack-O-Lanterns (Pumpkin Pancakes)

Notes

Recipe Notes

  • No pumpkin pie spice? Use 1/2 teaspoon cinnamon, 1/2 teaspoon dry ginger, and 1/8 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.
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
Photo of Jack-O-Lanterns (Pumpkin Pancakes)
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

  1. Wash hands with soap and water.
  2. In a large mixing bowl, combine eggs, pumpkin, milk and oil.
  3. Add flour, brown sugar, baking powder, pumpkin pie spice and salt to egg mixture. Stir gently.
  4. Lightly grease a large skillet or griddle. Heat skillet or griddle over medium-high heat (300 degrees F in an electric skillet). Using a 1/4 cup measure, pour batter on hot griddle.
  5. Put a face on the jack-o-lantern, using raisins for eyes and teeth. Drop raisins in batter while it cooks.
  6. 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.
  7. Refrigerate leftovers within 2 hours.

Comment

My kids loved these! nice breakfast surprise.

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!

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

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!

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

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