Pumpkin Pancakes

Why you’ll love it

• Kid-friendly: fun to make and decorate together.
• Party-ready: easy to make ahead and share.
• Cute, not scary: perfect for school parties and trick-or-treat night.

Quick facts

Ingredients

• 2 cups all-purpose flour
• 3 tbsp packed brown sugar
• 2 tsp baking powder and 1/2 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 1/2 cups buttermilk
• 3/4 cup canned pumpkin puree
• 2 large eggs
• 3 tbsp butter, melted, plus more for the griddle
• 1 tsp vanilla extract
• 1/4 cup mini chocolate chips
• Maple syrup, for serving

Step-by-step method

1. Whisk the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl.

2. In another bowl, whisk the buttermilk, pumpkin, eggs, melted butter, and vanilla. Stir into the dry ingredients just until combined; small lumps are fine. Rest 5 minutes.

3. Heat a griddle over medium-low (pumpkin batter browns fast) and brush with butter. Pour 1/4 cup batter per pancake.

4. Cook until bubbles form and the edges look set, 2 to 3 minutes. Flip and cook 1 to 2 minutes more until golden. Keep warm in a 200°F (95°C) oven.

5. While the pancakes are warm, press in mini chocolate chips for triangle eyes, a nose, and a jagged grin. Serve with maple syrup.

Pro tip

Add a jack-o'-lantern stem with a small piece of green apple or a mint leaf at the top of each pancake.

Make ahead

Freeze cooled pancakes between parchment up to 2 months; reheat in the toaster.