Jack-O-Lanterns (Pumpkin Pancakes)
Notes
Video: Pancakes with Kids
Kids Can!
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.
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
Ingredients
1 egg
½ cup canned pumpkin
1 ¾ cups nonfat or 1% 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)
Instructions
- Combine eggs, pumpkin, milk and oil in large mixing bowl.
- Add flour, brown sugar, baking powder, pumpkin pie spice and salt to egg mixture. Stir gently.
- Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (300 degrees in an electric skillet). Using a 1/4 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 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.
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!