There’s something magical about October mornings when the air gets crisp and my boys start asking for “spooky breakfast.” These Jack-O-Lantern Pumpkin Pancakes have become our tradition as Halloween approaches—fluffy, warmly spiced pancakes that my kids actually help decorate with chocolate chip faces. The pumpkin makes them incredibly tender without any of that dense, heavy texture you sometimes get with whole grain pancakes, and the oats sneak in extra fiber that keeps everyone full until lunch. If you’re looking for more protein-packed breakfast options, my Easy High-Protein Banana Muffins are another family favorite that meal preps beautifully.
I started making these for our weekly “breakfast for supper” nights, and honestly, they’ve become more popular than any fancy dinner I’ve attempted. The best part? Each pancake becomes a tiny canvas where the kids can create silly faces, scary grins, or whatever their imagination dreams up. It transforms a regular Tuesday evening into something they’ll remember, and I love watching their little hands carefully place each chocolate chip eye.
The pumpkin in these pancakes isn’t just for flavor—it’s a nutritional powerhouse. According to the USDA, pumpkin contains more beta-carotene than many other foods in your kitchen cabinet, which your body naturally converts into vitamin A to support eye health and immune function.
Key Takeaways
- Kid-friendly breakfast tradition: These Jack-O-Lantern Pumpkin Pancakes transform ordinary mornings into festive family moments where kids create chocolate chip faces on fluffy, warmly-spiced pancakes in just 30 minutes.
- Sneaky nutrition boost: Pumpkin adds moisture, fiber, and vitamin A while keeping calories low—the USDA confirms pumpkin contains more beta-carotene than most foods in your pantry, supporting eye health and immunity without anyone noticing.
- Quick oats for staying power: Combined with all-purpose flour, quick oats add extra fiber and protein that keeps everyone satisfied until lunch, making these more filling than regular pancakes.
- Make-ahead friendly: Mix dry ingredients the night before or freeze cooked pancakes for up to 2 months—just pop them in the toaster straight from frozen for busy school mornings.
- Highly adaptable recipe: Easily customize for dietary needs with gluten-free flour, plant-based milk, flax eggs for vegan diets, or add protein powder for post-workout breakfasts while maintaining that tender, fluffy texture.
- Perfect for cooking with kids: The Academy of Nutrition and Dietetics recommends pancake decorating as an ideal activity for 3- to 5-year-olds, building kitchen confidence while teaching measuring, mixing, and food safety skills.
Estimated reading time: 10 minutes
Table of contents
Jack-O-Lantern Pumpkin Pancakes
Fluffy pumpkin oat pancakes decorated with chocolate chips to create adorable jack-o-lantern faces—perfect for festive fall breakfasts that kids love making.
Ingredients
- 1 cup all-purpose flour
- 1 cup quick cooking oats
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup milk (any kind works)
- 1 egg, beaten
- ¾ cup canned pumpkin puree
- 2 tablespoons vegetable oil
- ¾ cup semisweet chocolate chips
Instructions
- Combine flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl and whisk together.
- In another bowl, mix together milk, beaten egg, pumpkin puree, and vegetable oil until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined—don't worry about small lumps.
- Heat a lightly greased griddle or nonstick pan over medium-high heat.
- Pour about 1/3 cup batter onto hot griddle for each pancake.
- Immediately press chocolate chips into batter to create jack-o-lantern faces—two triangles for eyes, triangle nose, and wavy mouth.
- Cook until bubbles appear on surface and edges look set, about 2-3 minutes.
- Flip carefully and cook another 2 minutes until golden brown and cooked through.
- Serve warm with maple syrup or butter.
Notes
- For extra fluffy pancakes, let batter rest 5 minutes before cooking.
- Swap vegetable oil for melted coconut oil for subtle flavor boost.
- Make ahead: Mix dry ingredients the night before to save morning prep time.
- Leftover pancakes freeze beautifully—reheat in toaster for quick weekday breakfast.
- Try mini chocolate chips for more detailed faces or white chips for ghost pancakes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 345Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 377mgCarbohydrates: 52gFiber: 4gSugar: 23gProtein: 8g
Nutrition info is meant as a rough guide. Brand choices, portion size, and swaps can shift the numbers, so double-check if exact values matter to you. See our full disclaimer at victoriarecipes.com/disclaimer for more details.
What You’ll Need
These pancakes come together with everyday pantry staples—nothing fancy or hard to find. Here’s what you’ll need to create your Halloween morning magic:
- 1 cup all-purpose flour
- 1 cup quick cooking oats (the regular kind, not instant)
- ¼ cup brown sugar (light or dark both work)
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup milk (I use 2%, but any milk works—even almond or oat milk)
- 1 egg, beaten
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons vegetable oil (or melted coconut oil)
- ¾ cup semisweet chocolate chips (mini chips work great for detailed faces)
- Griddle or large nonstick skillet
- Spatula (the wide, flat kind makes flipping easier)
Detailed Cooking Instructions
Time needed: 30 minutes.
Make fluffy pumpkin pancakes decorated with chocolate chip jack-o-lantern faces for a fun Halloween breakfast the whole family will love.
- Mix dry ingredients
In a large bowl, whisk together the flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt until everything is evenly distributed. This ensures your spices get into every bite.
- Combine wet ingredients
In another bowl, mix the milk, beaten egg, pumpkin puree, and vegetable oil until smooth and well combined. The pumpkin should be fully incorporated with no streaks.
- Create batter
Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon or spatula just until combined. You’ll still see small lumps—that’s exactly what you want. Overmixing makes tough pancakes.
- Heat griddle
Heat your griddle or large nonstick skillet over medium-high heat and lightly grease with cooking spray or a thin layer of butter. It’s ready when a drop of water sizzles and dances across the surface.
- Pour and decorate
Pour about 1/3 cup of batter onto the hot griddle for each pancake. Immediately press chocolate chips into the wet batter to create jack-o-lantern faces—two triangle eyes, a triangle nose, and a wavy smile work perfectly.
- Cook first side
Cook for 2-3 minutes until bubbles appear on the surface and pop, leaving little holes. The edges should look set and slightly dry. This is your signal to flip.
- Flip and finish
Carefully flip each pancake with a wide spatula and cook for another 2 minutes until golden brown underneath and cooked through. The pancake should spring back when gently pressed in the center.
- Serve warm
Transfer finished pancakes to a plate and serve immediately with maple syrup, butter, or whipped cream. Keep cooked pancakes warm in a 200°F oven while you finish the batch.
Tips & Tricks
- Make ahead magic: Mix all your dry ingredients the night before and store in an airtight container. In the morning, just add the wet ingredients and you’re ready to cook. This saves precious time when everyone’s hungry.
- Perfect chocolate chip faces: Press the chips in gently but firmly right after pouring the batter—if you wait, they’ll sink or slide around. Mini chocolate chips give you more control for detailed expressions, while regular chips make bold, cartoonish faces.
- How to reheat leftovers: These pancakes freeze beautifully for up to 2 months. Stack them with parchment paper between each pancake, freeze in a freezer bag, then pop them in the toaster straight from frozen. They come out just as fluffy as fresh.
- Dairy-free swap: Use your favorite plant-based milk and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). The texture stays wonderfully tender.
- Extra pumpkin boost: I sometimes add an extra 2-3 tablespoons of pumpkin puree for even more moisture and fall flavor. The pancakes turn out incredibly soft, though you might need to cook them slightly longer since there’s more liquid.
- Getting kids involved in the kitchen builds valuable life skills beyond just cooking. The Academy of Nutrition and Dietetics notes that cooking together teaches children about nutrition and food safety while developing math, science, and fine motor skills. For 3- to 5-year-olds, tasks like mixing pancake batter and decorating with chocolate chips are perfect age-appropriate activities.
You Might Also Like
- Make ahead magic: Mix all your dry ingredients the night before and store in an airtight container. In the morning, just add the wet ingredients and you’re ready to cook. This saves precious time when everyone’s hungry. For more make-ahead breakfast ideas, try my Rose Coconut Chia Pudding that you prep the night before.
- Perfect chocolate chip faces: Press the chips in gently but firmly right after pouring the batter—if you wait, they’ll sink or slide around. Mini chocolate chips give you more control for detailed expressions, while regular chips make bold, cartoonish faces.
- How to reheat leftovers: These pancakes freeze beautifully for up to 2 months. Stack them with parchment paper between each pancake, freeze in a freezer bag, then pop them in the toaster straight from frozen. They come out just as fluffy as fresh.
- Boost the protein: Stir in a scoop of vanilla protein powder or serve alongside my Easy High-Protein Banana Muffins for a breakfast that’ll keep kids energized all morning.
- Extra pumpkin boost: I sometimes add an extra 2-3 tablespoons of pumpkin puree for even more moisture and fall flavor. The pancakes turn out incredibly soft, though you might need to cook them slightly longer since there’s more liquid.
- Delicious Starbucks Pumpkin Bread Recipe You’ll Love
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- Adorable Ghost Cupcakes for Halloween
Frequently Asked Questions
Yes, these pancakes are perfect for meal prep. Cook them all at once, let them cool completely, then stack with parchment paper between layers and freeze for up to 2 months. Reheat in the toaster or microwave for quick Halloween breakfasts throughout October.
White chocolate chips create adorable ghost pancakes, dried cranberries or raisins work beautifully for a healthier option, and you can even use sliced bananas or blueberries pressed into the batter. Get creative with whatever you have in your pantry.
Pour the batter in a circular shape, then use a spoon to create 5-6 small indentations around the edges to mimic pumpkin ridges. You can also use a pumpkin-shaped cookie cutter as a mold on the griddle—just fill it with batter and carefully remove once the edges set.
They’re healthier than traditional pancakes thanks to the oats adding fiber and the pumpkin providing vitamin A and moisture without excess fat. You can make them even lighter by using whole wheat flour for half the all-purpose flour or reducing the brown sugar to 2 tablespoons.
Let the kids help decorate their own jack-o-lantern faces right after you pour the batter—it becomes a fun activity instead of just breakfast. Give them small bowls of chocolate chips, and they can create silly expressions, scary faces, or even friendly pumpkin smiles.
Variations & Add-Ins
- Spicy version: Add ½ teaspoon of pumpkin pie spice or a pinch of ground ginger for extra warmth. I sometimes throw in a tiny pinch of cayenne for grown-up pancakes—it enhances the sweetness without making them spicy.
- Gluten-free option: Swap the all-purpose flour for your favorite gluten-free flour blend (I like Bob’s Red Mill 1-to-1). The oats should be certified gluten-free oats, and the texture stays beautifully fluffy.
- Add more protein: Stir in 2 tablespoons of vanilla protein powder with the dry ingredients and add an extra tablespoon of milk to compensate. This makes them more filling for active kids or post-workout breakfasts. My Blueberry Cottage Cheese Breakfast Cake is another high-protein option that feels indulgent.
- Complete Halloween breakfast spread: Serve these pancakes alongside my Jack-O-Lantern Cheese Ball for a festive brunch that covers both sweet and savory cravings.
- Vegan swap: Use plant-based milk, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and choose dairy-free chocolate chips. The pumpkin provides enough moisture that you won’t miss the egg.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | With modifications | Use certified gluten-free oats and 1-to-1 gluten-free flour blend |
| Dairy-Free | With modifications | Substitute plant-based milk and use dairy-free chocolate chips |
| Vegan | With modifications | Replace egg with flax egg, use plant milk and vegan chocolate chips |
| Keto | No | Too high in carbs from oats and flour; try almond flour pancakes instead |
| Nut-Free | Yes | Already nut-free as written—just ensure chocolate chips are made in nut-free facility |
Storage, Freezing & Reheating
- Fridge: Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Stack them with parchment paper between each pancake to prevent sticking.
- Freezer: These pancakes freeze beautifully for up to 2 months. Lay them flat on a baking sheet until frozen solid (about 1 hour), then transfer to a freezer bag. This prevents them from sticking together and makes it easy to grab just what you need.
- Thawing: No need to thaw—reheat directly from frozen for best texture. If you prefer to thaw, leave them in the fridge overnight.
- Reheat: Pop frozen pancakes in the toaster for 2-3 minutes until heated through and slightly crispy at the edges. Alternatively, microwave for 30-45 seconds or warm in a 350°F oven for 5-7 minutes.
- Make-ahead tip: Double the batch on a lazy weekend morning and freeze half for busy school days. Your future self will thank you when October mornings get hectic.
Save This Recipe for Later
These Jack-O-Lantern Pumpkin Pancakes will become your go-to Halloween breakfast tradition. Save this recipe to your Pinterest board or share it with a friend who loves making festive meals with their kids.
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