Rating: 4.17 stars
65 Ratings
  • 5 star values: 35
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 3

These make a special breakfast on cool fall mornings. My boys loved to help me cook a batch up 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 candy bar pieces, banana slices, raisins, crasins, or chopped nuts.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Heat a lightly greased griddle over medium high heat.

  • Pour batter, 1/3 cup at a time, onto the prepared griddle. Make a jack-o-lantern face in each pancake with the chocolate chips. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side.

Nutrition Facts

347 calories; protein 7.6g; carbohydrates 52.3g; fat 13.7g; cholesterol 34.3mg; sodium 464.8mg. Full Nutrition
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Reviews (44)

Most helpful positive review

Rating: 4 stars
10/01/2009
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. Read More
(49)

Most helpful critical review

Rating: 3 stars
11/02/2010
I thought these were O.K. but my husband didn't really care for them. I followed the recipe exactly but I did let the batter sit for 15 minutes as suggested by another reviewer and I had no problem with the cooking time. I found the cloves to be a little over powering - I really couldn't taste the pumpkin at all. If I make these again I will omit the cloves entirely and maybe add more cinnamon. These are a very hearty and thick pancake and very filling. Read More
(11)
65 Ratings
  • 5 star values: 35
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
10/01/2009
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. Read More
(49)
Rating: 5 stars
11/15/2010
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. Read More
(27)
Rating: 5 stars
10/05/2009
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. Read More
(21)
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Rating: 5 stars
11/15/2010
Loved these! I used whole wheat flour and added a lot more of the spices as I love the spice flavors. I didn't even add any toppings to them! Delicious and filling! Also note that they cook a lot slower than regular pancakes. I cooked them at a slightly lower tempature to keep the outsides from browning too much and still able to get the inside cooke. Read More
(15)
Rating: 3 stars
11/02/2010
I thought these were O.K. but my husband didn't really care for them. I followed the recipe exactly but I did let the batter sit for 15 minutes as suggested by another reviewer and I had no problem with the cooking time. I found the cloves to be a little over powering - I really couldn't taste the pumpkin at all. If I make these again I will omit the cloves entirely and maybe add more cinnamon. These are a very hearty and thick pancake and very filling. Read More
(11)
Rating: 4 stars
09/18/2009
I agree with the previous review that they took a long time to cook. This recipe is excellent though and I'm sure I'll make it again. I added more milk - maybe another cup (I added a little at a time until the batter was thin enough). Also I only had old-fashioned oats and blended them up before adding them to the batter. GREAT! - even my picky son ate the pumpkin! Read More
(11)
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Rating: 1 stars
12/10/2010
The liquid content is way way off the batter was so thick even after I added another half cup of milk! I put some on the griddle anyway and kept flipping them because they weren't cooking through. Both sides were burnt and the center STILL wasn't cooked through! The only way I thought I could save these is by throwing them in a muffin tin and putting it in the oven. They aren't done yet so I don't know if that was enough to save them. I gave one of the non-burnt 'pancake pucks' to try and she said it was weird. I am never making this again!! EDIT I pulled the 'muffins' out of the oven after about 50 minutes at 350 degrees and they were once again burnt on the outside and RAW in the center!! Read More
(7)
Rating: 4 stars
01/03/2011
These were VERY hearty. I don't think it's really something my family will go for again but if you you like something that sticks to your ribs this is great. Read More
(7)
Rating: 5 stars
11/15/2010
Beware if you like light or flat pancakes. These are hearty thick cake-like moist. I used oat bran for the oats and whole wheat pastry flour. I also added a Tbsp of cider vinegar to the milk and let it "sour" for a few minutes before adding to the dry ingredients. This acts similar to buttermilk and makes for a wonderfully fluffy result. These are so flavorful..they taste like pumpkin pie in pancake format. We served them with real maple syrup and whipped cream. My hubby added blueberries to one of his while it cooked and he reports it was delicious. Read More
(6)