We are so excited that Halloween is around the corner. Can you tell by our pancakes? One look into these Jack -o’-lantern faces will tell you that we had fun creating these. Lots of giggly fun. My kids helped mix (over-mix!) the batter and I worked the griddle. We watched a cool video by Jim’s Pancakes that helped us decide to get adventurous with our pancake batter. Silly Halloween pumpkin faces got voted in. Pumpkin Spice and Chocolate got a unanimous thumbs up for delicious holiday flavor.
As you guys know I love the Fall & Winter months the best. Cool crisp air, spiced flavors, warm fleece & sweaters and the thought that ski season is around the corner thrills me to know end. I recently posted a recipe for homemade Pumpkin Chocolate Oat Muffins. My kids loved them and looked forward to finding them tucked into their lunch boxes each day.
One thing you might notice (all you pancake connoisseurs out there) is that these are not a fluffy stack. That is what happens when you let your kids over mix the batter. Simply ignore the lack of fluff-the pumpkin & chocolate flavor will swoon you. Mix your batter for less time & you might end up with fluff.
I always use the best chocolate & cocoa powders I can find. Adding pumpkin and whole grain flours (whole wheat and oat flours) keep these pancakes filled with nutrition as well.
Not only does Pumpkin taste amazing in sweets and savories, it is loaded with all kinds of vitamins, minerals & is a powerhouse of nutrients. So go ahead get some pumpkin & make some pumpkin pancakes.
This breakfast would make anyone smile, adults or kids.
What are your favorite kind of pancakes?
Chocolate Pumpkin Jack-o’-lantern Pancakes
makes 6-8 servings
- If you don’t have Oat Flour you can pulverize rolled oats in a blender until you have flour.
- If you want to learn how to make fun pancake shapes like these please watch the videos over at Jim’s Pancakes
- As always, use your own taste buds to determine how you want to flavor your Chocolate Pumpkin Jack-o’-lantern Pancakes. My ingredient lists are wide open for interpretation.
1 cup Oat Flour(see not above)
1 cup Whole Wheat Pastry Flour
1 large Egg
1 1/2 cup Milk (any kind you like)
Vanilla Steviadrops to taste
1 teaspoon Baking Powder
pinch of Salt
1/4 teaspoon Pumpkin Pie Spice
1 tablespoon Unsweetened Cocoa Powder
8 ounces Pumpkin Purée
Water or extra Milk (for thinning out batter if needed)
Cooking spray or Butter for pan
Prepare batter. Combine flours, egg, milk, stevia, baking powder and salt with a whisk. Divide the batter into two bowls. I separated 1/3 for chocolate & 2/3 pumpkin. In the smaller amount of batter whisk in cocoa powder. In the larger amount of batter whisk in pumpkin pie spice and pumpkin puree. Thin out batters if needed with milk or water. Add batter to plastic squeeze bottles. Squeeze a little onto a plate to make sure it comes out easily.
Spray or add butter to a medium fry pan or griddle set to medium high heat.Outline the pumpkin shape with desired color, make eyes, mouth and nose & stem with opposite color. Fill in the pancake with the outline color. Don’t cover the eyes, nose and mouth, just make sure the batter touches those areas.Reduce heat to medium so the pancakes don’t burn and continue to cook them until cooked through. I did not flip mine. They look blotchy if you do. Remove carefully from griddle with a flipper.
*Thin out batter periodically if you need to. If the nozzle clogs on your squeeze bottle simply flush with hot water or poke with a toothpick.
Pancake Recipe Links
- Gluten Free Coconut Corn Pancakes with Blueberry Sauce MarlaMeridith.com
- Banana Chocolate Chip Pancakes with Peanut Butter Syrup Our Best Bite
- Big Batch PancakesDine and Dish
- Light and Fluffy Buckwheat Pancakes Recipe Girl
- Whole Wheat Pancakes with Strawberry Rhubarb Compote Two Peas and Their Pod