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
1⁄2 cup
canned pumpkin
1 3⁄4 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)
Directions
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.
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!
4 Comments for "Jack-O-Lanterns (Pumpkin Pancakes)"
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Submitted by AngMath on Sat, 10/17/2015 - 06:02I 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!
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Submitted by MommySutter on Tue, 07/10/2012 - 15:19Agreed. Kids love this recipe. You should have seen my kids' faces on Halloween morning!
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Submitted by Fruit Fanatic on Tue, 05/01/2012 - 14:04Big 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!
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Submitted by veggielover75 on Tue, 12/13/2011 - 12:20My kids loved these! nice breakfast surprise.