Even the pickiest little goblins will love these adorable Pumpkin Spice pancakes with their smiling faces (or spooky ones should they choose)! Make them for breakfast or a quick snack after trick-or-treating and know you’re feeding your family the goodness of milk. Serve a little warmed maple syrup to drizzle on top for the traditionalists!
- Prep: 20 min
- Cooking: 3 min - 5 min
- 1 1/2 cups (375 mL) whole wheat flour
- 1 cup (250 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground nutmeg or ginger
- 1/2 tsp (2 mL) salt
- 2 eggs
- 3 tbsp (45 mL) packed brown sugar
- 2 cups (500 mL) Canadian milk
- 1 cup (250 mL) unsweetened canned pumpkin purée (not pie filling)
- 2 tbsp (30 mL) Canadian butter melted
- Butter for cooking
- 1/2 cup (125 mL) chocolate chips
- 1 tbsp (15 mL) milk
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Preheat oven to 200°F (100°C). Place wire cooling racks on baking sheets and place in oven.
In a large bowl, whisk together whole wheat and all-purpose flour, baking powder, cinnamon, nutmeg and salt. In medium bowl, whisk eggs until blended. Whisk in sugar, milk, pumpkin and melted butter. Pour over dry ingredients and stir just until moistened with some lumps remaining (do not over mix).
Heat a large nonstick skillet over medium heat. Brush with a thin layer of butter. Ladle about ¼ cup (60 ml) batter per pancake, leaving at least 2 inches (5 cm) between pancakes to allow for spreading. Spread with the bottom of a ladle or a spoon into a rounded or oblong shape like a pumpkin, about 4 by 3 inches (10 by 7.5 cm), and drag a bit of the batter to the top to resemble a stem. Reduce heat to medium-low and cook pancakes for 2 to 3 minutes or until bottoms are golden and edges look dry. Flip over and cook for 1 to 2 minutes longer or until puffed, golden and cooked through.
Place cooked pancakes on wire racks in oven to keep warm. Repeat with remaining batter, brushing pan with butter between batches and adjusting heat as necessary to prevent burning.
In a small microwave-safe bowl, combine chocolate chips and milk. Microwave on Medium (50%) power for 1 minute or until melted. (Or, heat in a very small saucepan over medium-low heat on the stove top). Stir until smooth.
Place pancakes on serving plates. Spoon melted chocolate into either a piping bag with a small plain tip, a re-fillable decorating pen, a squirt bottle, or use small pastry brushes to draw Jack O’ Lantern faces on pancakes.
Let everyone draw their own Jack O’ Lantern with the melted chocolate rather than decorating them before serving. You can also just set out bowls of chocolate chips instead and everyone can add them on top of the pancakes.
Let extra pancakes cool completely, then layer between waxed or parchment paper and store in an airtight container or a sealable plastic bag in the refrigerator for up to 2 days or in the freezer for up to 1 month. Reheat in the toaster.
At other times of the year, make regular round pancakes and top them with sautéed apples, pears or fresh berries.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||17 % / 190 mg|
|Vitamin A:||28 %|
|Vitamin B12:||22 %|