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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)


  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.


  • 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.
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16 pancakes (4-inch)
Prep time:
15 minutes
Cooking time:
5 minutes
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