These Jack-O-Lantern Pumpkin Pancakes have become our go-to October breakfast—and honestly, my boys ask for them year-round now! I started making these when my youngest was about 5, and watching him create silly chocolate chip faces on each pancake turned our regular Tuesday morning into something special. The pumpkin makes them extra fluffy and gives that cozy fall flavor without being overwhelming.
What I love most is how forgiving this recipe is. I’ve made these countless times, and they turn out great whether you’re using fresh pumpkin puree or the canned stuff from your pantry. Plus, letting the kids decorate their own pancakes means everyone gets exactly what they want—and I get a few extra minutes to actually drink my coffee while it’s still hot!
These Jack-O-Lantern Pumpkin Pancakes have become our go-to October breakfast—and honestly, my boys ask for them year-round now! I started making these when my youngest was about 5, and watching him create silly chocolate chip faces on each pancake turned our regular Tuesday morning into something special. The pumpkin makes them extra fluffy and gives that cozy fall flavor without being overwhelming. Pumpkin is naturally rich in beta-carotene and fiber, which makes these pancakes more nutritious than regular ones—but trust me, my kids have no idea they’re eating something good for them!
Key Takeaways
- Don’t overmix the batter – I learned this the hard way after making these 20+ times. A few lumps actually keep them tender and fluffy instead of tough.
- Real pumpkin is the secret – It makes these naturally moist and fluffy without any fancy techniques. Plus, my kids have no idea they’re eating something nutritious!
- Let the kids decorate – Place chocolate chips right after pouring the batter to create jack-o-lantern faces. My 8-year-old makes the silliest designs, and it keeps everyone entertained while I finish cooking.
- Perfect for meal prep – These freeze beautifully for up to 2 months between parchment paper. Toast them straight from frozen on busy school mornings—I always make a double batch just for this.
- Ready in 25 minutes – You probably have everything in your pantry already: flour, oats, pumpkin, and chocolate chips. Even in New Orleans humidity, they store perfectly in an airtight container for up to 4 days.
- Trust me on this – Once you make these, your family will ask for them way past Halloween. My 12-year-old now prefers these over regular pancakes!
Estimated reading time: 8 minutes
Table of contents
Jack-O-Lantern Pumpkin Pancakes
Fluffy pumpkin pancakes decorated with chocolate chip jack-o-lantern faces—perfect for Halloween mornings or any fall breakfast the kids will love.
Ingredients
- 1 cup all-purpose flour
- 1 cup quick cooking oats
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 3/4 cup canned pumpkin
- 2 tablespoons vegetable oil
- 3/4 cup semisweet chocolate chips
Instructions
- Mix flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl.
- Combine milk, beaten egg, pumpkin, and vegetable oil in another large bowl.
- Gently stir dry ingredients into wet mixture until just blended—lumps are okay.
- Heat a lightly greased griddle over medium-high heat.
- Pour 1/3 cup batter onto griddle for each pancake.
- Immediately place chocolate chips on batter to create jack-o-lantern faces.
- Cook until bubbles appear on surface, about 2-3 minutes.
- Flip and cook another 2-3 minutes until golden brown.
Notes
- Use regular or dairy-free milk—both work great
- Can substitute maple syrup for brown sugar if needed
- Make ahead: Mix dry ingredients the night before
- Freeze extras between parchment paper for up to 2 months
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 285Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 377mgCarbohydrates: 52gFiber: 4gSugar: 14gProtein: 8g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
I keep most of these ingredients stocked year-round because we make these so often! Here’s everything you need:
- 1 cup all-purpose flour (whole wheat works too if that’s what you have)
- 1 cup quick cooking oats (I use whatever’s in my pantry—instant oats work fine)
- 1/4 cup brown sugar (adds that warm molasses flavor)
- 2 teaspoons baking powder (this is what makes them fluffy)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (skip if you don’t have it—they’re still great)
- 1/2 teaspoon salt
- 1 cup milk (any kind works—I’ve used almond milk too)
- 1 egg, beaten
- 3/4 cup canned pumpkin (not pumpkin pie filling)
- 2 tablespoons vegetable oil (or melted butter)
- 3/4 cup semisweet chocolate chips (the fun part!)
- Large mixing bowls (2)
- Griddle or large skillet
- Measuring cups and spoons
Detailed Cooking Instructions
Time needed: 25 minutes
Fluffy pumpkin pancakes with chocolate chip jack-o-lantern faces that kids can help decorate—perfect for Halloween breakfast fun.
- Mix dry ingredients
In a large bowl, whisk together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt until well combined.
- Combine wet ingredients
In another large bowl, mix milk, beaten egg, pumpkin, and vegetable oil until smooth and well blended.
- Make the batter
Pour wet ingredients into dry ingredients and stir gently until just combined—don’t overmix. A few lumps are totally fine and actually help keep the pancakes tender.
- Heat the griddle
Heat your griddle or large skillet over medium-high heat and lightly grease with butter or cooking spray. It’s ready when a drop of water sizzles on the surface.
- Pour and decorate
Pour about 1/3 cup batter onto the hot griddle for each pancake. Right away, use chocolate chips to create jack-o-lantern faces—triangle eyes, a nose, and a big smile work great!
- Cook first side
Cook until bubbles form on the surface and the edges look slightly dry, about 2-3 minutes. Don’t flip too early or the face design might get messy.
- Flip and finish
Carefully flip pancakes and cook for another 2-3 minutes until golden brown on the bottom. The chocolate chips will be slightly melty and delicious!
Tips & Tricks
- Don’t overmix the batter—I learned this the hard way! A few lumps actually keep the pancakes tender and fluffy instead of tough.
- Let the kids do the decorating! Hand them the chocolate chips and watch their creativity shine. My 8-year-old makes the funniest faces.
- Keep finished pancakes warm in a 200°F oven on a baking sheet while you cook the rest—this way everyone eats together.
- If your batter seems thick (which can happen with different pumpkin brands), add a splash more milk until it pours easily from your measuring cup.
- Make a double batch and freeze extras! Stack them with parchment paper between each pancake, then pop them in a freezer bag. They reheat perfectly in the toaster.
More Festive Recipes Your Family Will Love
If you’re looking for more fun recipes to make holidays special, I’ve got you covered! My Jack-O-Lantern Cheese Ball is always a hit at Halloween parties—the kids think it’s hilarious, and the adults love how easy it is to make ahead. For springtime celebrations, these Perfect Easter Deviled Eggs have been on our table every year since my oldest was a baby.
When we’re planning outdoor meals, I always make my Creamy Macaroni Salad—it holds up beautifully in the New Orleans heat and everyone goes back for seconds. And if your family loves these pumpkin pancakes, you’ve got to try my Fluffy Japanese Soufflé Pancakes for a special weekend breakfast that’ll make you feel like you’re at a fancy brunch spot!
Frequently Asked Questions
Yes! I’ve made these with a 1-to-1 gluten-free flour blend and they turn out great. The oats give them structure even with gluten-free flour.
Raisins, dried cranberries, or even pieces of banana work for making faces. My kids also love using mini marshmallows for eyes!
Keep them in an airtight container in the fridge for up to 4 days. Reheat in the toaster or microwave for about 30 seconds—they taste just as good the next day!
Absolutely! I started giving these to my youngest around 10 months. Just skip the chocolate chips or use mini ones that are easier for little hands, and cut the pancakes into small strips.
Variations & Add-Ins
- Swap the chocolate chips for white chocolate chips and add orange food coloring to the batter for bright orange pumpkin pancakes with white faces.
- Add 1/2 teaspoon of pumpkin pie spice instead of the cinnamon and cloves for a more intense fall flavor—I do this when I’m feeling extra festive.
- Make them dairy-free by using almond milk or oat milk and coconut oil instead of vegetable oil. They’re just as fluffy!
- For extra protein, add 2 tablespoons of your favorite protein powder to the dry ingredients—my husband loves this version for post-workout breakfasts.
- Create ghost pancakes instead! Use white chocolate chips for eyes and a surprised mouth, perfect if your kids prefer friendly faces over spooky ones.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Use 1-to-1 gluten-free flour blend and certified gluten-free oats |
| Dairy-Free | Yes | Substitute any plant-based milk—almond, oat, or soy all work great |
| Vegan | Yes | Use flax egg (1 tbsp ground flax + 3 tbsp water) and dairy-free chocolate chips |
| Keto | No | Too high in carbs from flour and oats—try my almond flour pumpkin pancakes instead |
| Nut-Free | Yes | Already nut-free! Just check your chocolate chips don’t have cross-contamination warnings |
Storage, Freezing & Reheating
- Food Safety First: According to the FDA’s food storage guidelines, cooked pancakes should be refrigerated within 2 hours of cooking (or 1 hour if your kitchen is above 90°F—which happens a lot here in New Orleans!).
- Fridge: Store cooled pancakes in an airtight container for up to 4 days. Stack them with parchment paper between each one so they don’t stick together.
- Freezer: These freeze beautifully for up to 2 months! Layer parchment paper between pancakes, then seal in a freezer bag. I always make a double batch just for this.
- Thawing: No need to thaw—toast them straight from frozen or microwave for 45-60 seconds until heated through.
- Reheat: The toaster is my favorite method—it makes them slightly crispy on the outside while staying fluffy inside. You can also microwave for 20-30 seconds if you’re in a rush.
- Make-ahead tip: Mix the dry ingredients the night before and store in a sealed container. In the morning, just add the wet ingredients and you’re halfway done!
Save This Recipe for Later
These Jack-O-Lantern Pumpkin Pancakes are the perfect way to make October mornings special! Save this recipe to your Pinterest board so you can find it whenever you need a fun breakfast idea.
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