Jack-O-Lantern Pumpkin Pancakes

Jack-O-Lantern Pumpkin Pancakes

39 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  SweetBasil

“These make a special breakfast on cool fall mornings. My boys loved to help me cook a batch up for a 'breakfast for supper' night around Halloween. Use any and all decorations you like to make jack-o-lantern faces on the pancakes. Try broken candy bar pieces, banana slices, raisins, crasins, or chopped nuts.”

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Adjust Servings

Original recipe yields 6 servings



  1. Stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. In a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. Stir flour mixture into the pumpkin mixture, blending just until moistened.
  2. Heat a lightly greased griddle over medium high heat.
  3. Pour batter, 1/3 cup at a time, onto the prepared griddle. Make a jack-o-lantern face in each pancake with the chocolate chips. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side.

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Reviews (39)

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Sarah Jo

Sarah Jo

I made this recipe exactly as written, only using lowfat buttermilk instead of regular milk. As I've learned with most oatmeal based recipes, the batter really needs to sit for about 15 minutes or so to give the oatmeal a chance to soak up some of the excess liquid and puff up and expand. These puffed up nicely and cooked up without issues on my griddle. I served this with a pumpkin spice syrup and homemade breakfast sausage. The kids and I really enjoyed this.



I used half whole wheat flour half all purpose flour, applesauce instead of vegetable oil, and they were super delicious! :) I didn't have any problems with baking time either, just about five minutes on each side and they were ready.

Roxanne J.R.

Roxanne J.R.

These tasted great! I did follow the advice from tat2's review and left my batter to sit for about 15 minutes before cooking. They cooked up perfectly, no extra time needed. Now I'm not the best pancake flipper in the world - so I didn't bother to make the choc. chip face while cooking but rather after cooking, by cutting out pieces of the pancake to accommodate the choc. chips. Unfortunately it only worked for the eyes and nose. The mouth, I'm not sure what happened lol - I need some carving skills! Haha. I wish it did turn out pretty but hey, I can't complain about the flavour of these pancakes! It's awesome! I was going to serve with pecan butter but it turns out the chocolate was the perfect compliment to the pancakes IMO. I think next time I may just add the chocolate chips into the batter rather than trying to make a face out of them. Thank you for sharing your recipe! It's very delicious.

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Amount Per Serving (6 total)

  • Calories
  • 347 cal
  • 17%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 52.3 g
  • 17%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 465 mg
  • 19%

Based on a 2,000 calorie diet



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Pumpkin Pancakes


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Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes