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Easy Jack-o-Lantern Pumpkin Pancakes: Fun Fall Halloween Recipe

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These easy jack-o-lantern pumpkin pancakes are tender, spiced, and shaped like jack-o-lanterns right in the pan. Perfect for a festive Halloween morning, they come together in about 20 minutes with simple ingredients and no special equipment.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 3 tablespoons (36g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup (240ml) milk
  • 1 tablespoon apple cider vinegar
  • ¾ cup (170g) pumpkin puree
  • 1 large egg, room temperature
  • 3 tablespoons (42g) unsalted butter, melted, plus more for the pan
  • 1 teaspoon vanilla extract
  • ¼ cup (45g) chocolate chips (for faces)

Instructions

  1. Make the quick buttermilk: In a small bowl, combine 1 cup of milk with 1 tablespoon of apple cider vinegar. Stir gently and let it sit for 5 minutes until slightly curdled.
  2. Mix the dry ingredients: In a large bowl, whisk together 1 ½ cups all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, and ¼ teaspoon salt until evenly distributed.
  3. Mix the wet ingredients: In a separate medium bowl, whisk together ¾ cup pumpkin puree, 1 large egg, 3 tablespoons melted butter, 1 teaspoon vanilla, and the milk-vinegar mixture until smooth.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined (a few lumps are fine). Let the batter rest for 5 minutes.
  5. Heat your pan: Place a skillet or griddle over medium heat. Add a small pat of butter and let it melt, swirling to coat the bottom. The pan is ready when a drop of water sizzles and evaporates immediately.
  6. Shape the jack-o-lantern: Ladle about ¼ cup of batter onto the hot pan. Using the back of the ladle, gently spread the batter into a round shape. Use the tip of the ladle to pull the batter outward at the top to create a stem shape. Immediately place chocolate chips onto the pancake to form the face (two triangles for eyes, a zigzag or curved line for the mouth, and a small chip at the top for the stem). Press them gently into the batter.
  7. Cook the first side: Let the pancake cook for 2-3 minutes, until bubbles form on the surface and the edges look set. The bottom should be golden brown.
  8. Flip carefully: Slide a thin spatula under the pancake and flip it in one confident motion. Cook for another 1-2 minutes on the second side, until golden brown. Wipe the pan clean between batches with a paper towel.
  9. Keep warm: Transfer the cooked pancakes to a plate and keep them in a 200°F oven while you cook the remaining batter. Repeat with the remaining batter, adding a little more butter to the pan between batches.
  10. Serve immediately while the chocolate chips are still slightly melted.

Notes

The first pancake is almost always a test pancake. Don’t stress if it’s lopsided or the face looks weird. For best results, let the batter rest for 5 minutes and wipe the pan clean between batches. You can mix the dry ingredients the night before to save time.

Nutrition

Keywords: pumpkin pancakes, jack-o-lantern pancakes, Halloween breakfast, easy pumpkin pancakes, kid-friendly Halloween recipe

Find it online: https://dinadishes.com/easy-jack-o-lantern-pumpkin-pancakes-fun-fall-halloween-recipe/