On chilly fall mornings, they make a delicious breakfast. Around Halloween, my boys would enjoy helping me prepare a batch for a “breakfast for supper” night. Create jack-o-lantern faces on the pancakes using whatever decorations you desire. Try banana slices, raisins, cranberries, chopped nuts, or pieces of broken candy bars.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup all-purpose flour
- 1 cup quick cooking oats
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup milk
- 1 egg, beaten
- ¾ cup canned pumpkin
- 2 tablespoons vegetable oil
- ¾ cup semisweet chocolate chips
Instructions
- 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.
- Heat a lightly greased griddle over medium high heat.
- 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.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 465 mg |
| Sugars | 24 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
really good
I have now made this recipe two times and here is what I’ve learned. First, I automatically double the recipe (who uses only half a can of something. Secondly, you add an extra cup of milk of your choice (the oats will absorb the liquid making it thick. Thirdly, I used pumpkin spice because I had it on hand, you will need to add extra to taste. Finally, wait about 15 minutes before cooking (I read this in one of the other comments and it makes a big difference!)
I found the batter to be too thick and had to add a lot of extra milk. Tried to follow some of the tips of previous reviewers that add success but was ultimately disappointed with how these turned out
We really enjoyed these fall flavor pancakes. I even made a batch with almond milk and they turned out just as delicious. Perfect for us lactose intolerant and milk allergic folks. We had some left over apple crisp and topped with that these were sensational!
The only changes that I made were to decrease the sugar (I used 2 generous Tbls sucanat instead of 1/4 cup brown sugar because we generally like things less sweet) and I added a scant 1/2 tsp vanilla (because who can go wrong with vanilla). I made them plain and with blueberries–saving the chocolate chips for a special occasion but I’m sure they will be good too). Kids LOVED them!
I own Porch Time Bed & Breakfast in Farmington, Iowa, and just served these pancakes to six of my guests this morning. Although I also served several other tasty dishes, they kept asking for more of these. Definitely five stars! I followed the suggestions of others and used double the cinnamon and more milk (I always use buttermilk). But lo and behold, after I opened the can of pumpkin, I noticed it was pumpkin pie MIX, not plain pumpkin. Wondering if this would make it too spicy, I went ahead and used it anyway, and it was absolutely heavenly! Used real maple syrup, of course, and a bowl of blueberries on the side. It was the most lovely part of our breakfast. Thank you so much for sharing the recipe! Oh yes, I experimented and put the leftover batter in an 8×8 pan and baked it in the oven. It made delicious pumpkin “bars.” To those who said they wouldn’t cook properly, it is because these pancakes must be kept small, certainly NOT over 1/2 cup of batter. I had no trouble cooking them at all.
Will make it again! Added walnuts!!….sooo delicious. Son and I both love them!
These were good, but waaaaay too sweet! If I make these again, I will be halving the brown sugar and upping the spices, for sure.
Best pumpkin Pancakes! Im not really 1 for pancakes but these were really good! my kids loved the choc. chips 2! (:
These were tasty but my husband claimed they didn’t have a lot of pumpkin taste. I omitted the cloves and used all spice instead.
I liked this a lot, but the batter was way too thick. I added a lot more milk, and then they were great. Thanks for the recipe!
OMG – amazing! I made mine with white whole wheat and with skim milk and they are still amazing. I didn’t add choc chips – a little rich for my taste – but these were so good I didn’t put syrup on them, just ate them plain! Excellent! Next time I might even reduce the oil a little to make them even lower in fat.
“Mommy, will you make Pumpkin Pancakes like Grammies? Cuz they are sooo delicious” my 5 year old grandson said to his mother. What better recommendation could you have than that? We all love this and it has become a staple. The batter as written is very thick so I use 1 and 1/2 cups milk, and they cook up fine. It is important to let the batter sit for about 15 minutes to soften the oatmeal (as other reviewers have noted). I also use all whole wheat flour and increase the cinnamon to 1/2 teaspoon. I love them with sliced banana and warm applesauce, they are really good plain too. I have never used the chocolate chips. I lighten them up by using Egg Beaters for the egg and substituting applesauce for half of the oil. It works fine to make up the batter the evening before.
so good! My daughter had a friend sleep over and I made them. They literally could not stop eating them.
Followed the recipe to a tee, and my family agreed that it wasn’t that flavorful. No spice flavor at all. We tried adding another 1/4 tsp cinnamon to the second batch and it still didn’t help it that much.
Awesome recipe!
Great pancakes. I used 2 eggs per another reviewer’s comments.
Very thick and difficult to cook through properly. make sure the batter in the skillet is only a thin layer.
followed recipe exactly & let them sit for about 5-10 min before cooking & the texture was just not good for a pancake & the inside was gooey even after cooking for about 5 min on each side
These were VERY hearty. I don’t think it’s really something my family will go for again, but if you you like something that sticks to your ribs this is great.
The liquid content is way way off, the batter was so thick even after I added another half cup of milk! I put some on the griddle anyway and kept flipping them because they weren’t cooking through. Both sides were burnt and the center STILL wasn’t cooked through! The only way I thought I could save these is by throwing them in a muffin tin and putting it in the oven. They aren’t done yet so I don’t know if that was enough to save them. I gave one of the non-burnt ‘pancake pucks’ to try and she said it was weird. I am never making this again!! EDIT I pulled the ‘muffins’ out of the oven after about 50 minutes at 350 degrees and they were once again burnt on the outside and RAW in the center!!