Halloween Pumpkin Pancakes

    25 min

    These fluffy American style pancakes make a special breakfast on cool autumn mornings. My boys loved to help me cook a batch 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 chocolate bar pieces, banana slices, raisins, dried cranberries or chopped nuts.

    68 people made this

    Serves: 6 

    • 120g plain flour
    • 80g porridge oats
    • 4 tablespoons dark brown soft sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 250ml milk
    • 1 egg, beaten
    • 180g pumpkin puree
    • 2 tablespoons vegetable oil
    • 125g chocolate chips

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    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 flat griddle or frying pan over medium high heat.
    3. Pour batter, 5 tablespoons at a time, onto the prepared griddle pan. Make a jack-o-lantern face in each pancake with the chocolate chips. Cook until golden brown, 2 to 3 minutes per side.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews & ratings
    Average global rating:

    Reviews in English (44)


    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.  -  01 Oct 2009  (Review from Allrecipes US | Canada)


    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.  -  07 Oct 2010  (Review from Allrecipes US | Canada)


    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.  -  05 Oct 2009  (Review from Allrecipes US | Canada)