Jack-O-Lantern Pumpkin Pancakes

We’ve been spending a lot of time at home this week thanks to the munchkin catching another cold… and I think we’re starting to feel a little stir crazy. As a result I’ve been getting real creative with the indoor toddler activities and even with our food. Case in point? Jack-O-Lantern pumpkin pancakes. My son becomes a super finicky eater when he isn’t feeling well but if there’s one thing I can count on it’s him loving pancakes. Always. No matter what.

I’ve been making these pancakes for a couple years now and – full disclosure – I put Jack-O-Lantern faces on them even before a toddler was in the picture. (Sometimes I’m just a big kid, what can I say?) But eating these is much more fun when you have a little guy gobbling them up. I was happy to see him clean his plate even though he isn’t feeling so hot.

Putting a Jack-O-Lantern face on pancakes is very easy. All I did was pick a pumpkin carving stencil, cut it out as if I were going to carve a pumpkin, then place it on top of the pancakes before dusting them with confectioners sugar. The pancakes shown here have a classic Halloween face, but there are tons of free pumpkin patterns you could use for this. Just make sure you have the stencil ready to go when you start flipping those pancakes!

Check out my Whole Wheat Blueberry Buttermilk Pancakes post for tips on making perfect pancakes.

Jack-O-Lantern Pumpkin Pancakes

Slightly adapted from Marthastewart.com

Ingredients: Makes 10 pancakes

• 1 1/4 cups all purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground ginger
• Pinch of ground cloves
• 1 tablespoon wheat germ
• 1/2 teaspoon salt
• 1 cup milk
• 6 tablespoons canned pumpkin puree
• 2 tablespoon melted butter
• 1 egg
• Extra butter for cooking and serving the pancakes, maple syrup. You could also serve with confectioners sugar. Up to you!

Directions

In a small bowl combine the flour, sugar, baking powder, spices, wheat germ and salt.

In a medium bowl combine the milk, canned pumpkin puree, melted butter and one egg. Whisk to combine. Fold the dry ingredients into the wet ingredients, stirring until just combined.

Heat your griddle or heavy skillet over medium heat and lightly grease with butter. Wipe the griddle with a thick wad of paper towel. You shouldn’t be able to see the fat on the griddle.

Pour in 1/4 cup batter for each pancake. Cook pancakes about 2-3 minutes per side, or until bubbles begin to form on the surface and the underside of the pancake is golden (you can check with your spatula by gently lifting an edge). Flip and cook for about 2 minutes on the other side.

Serve with butter, maple syrup, or confectioners sugar.