Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Number of Servings: 8
- 1 egg
- 1/2 cup canned pumpkin
- 1 3/4 cups 1% or nonfat milk
- 2 Tablespoons vegetable oil
- 2 cups flour
- 2 Tablespoons brown sugar
- 1 Tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 5 Tablespoons raisins (optional, to make faces)
- Wash hands with soap and water.
- In a large mixing bowl, combine eggs, pumpkin, milk and oil.
- Add flour, brown sugar, baking powder, pumpkin pie spice and salt to egg mixture. Stir gently.
- Lightly grease a large skillet or griddle. Heat skillet or griddle over medium-high heat (300 °F in an electric skillet). Using a 1/4 cup measure, pour batter on hot griddle.
- Put a face on the jack-o-lantern, using raisins for eyes and teeth. Drop raisins in batter while it cooks.
- Pancakes are ready to turn when tops are bubbly all over, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Continue to bake until bottoms are brown and dry.
- Refrigerate leftovers within 2 hours.
- No pumpkin pie spice? Use 1/2 teaspoon cinnamon, 1/2 teaspoon dry ginger, and 1/8 teaspoon cloves or nutmeg.
- Try using 1 cup whole-wheat flour and 1 cup all-purpose flour for more whole grains!
- To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
- Top with applesauce, fresh fruit or yogurt.