I’m made my fair share of pumpkin pancakes and I’ve finally figured out my perfect recipe (at least for now!). My first requirement was that it used a whole can of pumpkin.

stack of Halloween confetti pumpkin pancakes filled with freamy pumpkins and black and orange sprinkles on a spiderweb frosted glass plate topped with whipped cream and more sprinkles

I’m not about to waste my time on a pancake recipe that uses a tablespoon or two of pumpkin. It took some messing around with ratios to find a good batter consistency that tasted like pumpkin with a bit of spice. They are dense and a little creamy thanks to the pumpkin which also adds a nice sweetness.

To make things a little more fun for Halloween I added in black and orange sprinkles. Mary is my new kitchen assistant and adding sprinkles to things is her top priority.

Add the sprinkles in at the very end or they’ll start to dissolve. The last few pancakes might be a bit on the streaky side anyway.

I like to mix up my batter in a large pyrex measuring cup/bowl. The 8 cup one is big enough to hold all the batter and the pour spout makes it easy to get the batter where you want it.

Not that I don’t still make a huge mess… Depending on how wet your pumpkin is you might need to give the griddle a bit of a shake to distribute the batter a bit.

I make all my pancakes on a small cast iron griddle. I preheat the pan then quickly pour the batter, don’t even think about flipping until the surface is covered in bubbles and it loses it’s wet glisten.

Now that it’s just me and the girls a batch of pancakes is way too much food. Luckily they freeze really well.

I set up my cooling racks and after we’re done eating I let the rest cool completely. Then stack them up and put them in a freezer bag.

Pop them in the toaster (make sure you don’t make giant pancakes!) and you’ve got an easy breakfast for the week. Mary enjoys then with whipped cream and a scattering of sprinkles.

Halloween Confetti Pumpkin Pancakes

Ingredients

2 c flour
1/3 c sugar
5 t baking powder
1 t salt
1 t pumpkin pie spice
2 c milk
1 15 oz can of pumpkin
3 eggs
1 t vanilla
1/2 c sprinkles
Whipped cream & sprinkles for serving

Instructions

Whisk together four, sugar, salt, baking powder & pumpkin pie spice
In another bowl whisk together milk, pumpkin, eggs and vanilla
Add flour to pumpkin and stir until just combined, don't over mix, there may be some lumps
Let batter sit for 5 minutes
Quickly fold in sprinkles
Cook pancakes over low-med heat, they will get puffy but they settle down when you flip them a third time
Serve with whipped cream and more sprinkles

Check out my Halloween Page for more ideas or start here:

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Camesha | Mama Motivator

Wednesday 30th of August 2017

Oh wow! I've never had pumpkin pancakes. I have to try these for my daughter. She literally asks for pancakes everyday. She'd like this twist on the regular pancake!

Dena Scroggins

Looks delicious! Will have to try these this fall.

Louise

Oh, yum! Pumpkin pancakes sound truly delicious. Oscar is loving sprinkles on stuff at the mo so we're most definitely going have to give these a try :)

Louise x

Heather

My kids are going to love, love, love these. We are all on Team Pumpkin, and can't wait until fall so we can eat pumpkin everything.

Emily

Oh these sound amazing! I have never had pumpkin pancakes, but really want to give them a try! We have some friends staying with us in October and this would be a great and fun breakfast!