Easy Halloween Pumpkin Pancakes

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 12 Pancakes

Is there anything better than waking up on a crisp October morning to the smell of warm cinnamon, nutmeg, and vanilla filling the house? These Easy Halloween Pumpkin Pancakes are the ultimate fall breakfast treat. Soft, fluffy, and packed with real pumpkin, they bring the cozy vibes of a pumpkin spice latte right to your plate.

But these aren’t just regular pancakes. We’ve added a spooky twist! With a few simple tricks, you can turn these golden discs into smiling Jack-O-Lanterns or ghostly treats that will delight kids and adults alike. Whether you are fueling up before trick-or-treating or hosting a festive brunch, this recipe is your new autumn tradition.

Why You Will Love This Recipe

Actually Fluffy: Pumpkin puree is heavy and can make pancakes dense. We use a specific ratio of baking powder and baking soda to ensure they stay light and airy.
Festive Fun: We include a guide on how to decorate them with chocolate faces or whipped cream ghosts.
Nutrient Boost: The pumpkin adds a hidden dose of Vitamin A and fiber, so you can feel good about this indulgent breakfast.
Pantry Staples: You likely have all the ingredients in your kitchen right now.

Ingredients You’ll Need

Gather your cauldron (mixing bowl) and these magical ingredients:

The Dry Mix

Flour: 2 cups All-Purpose Flour. (Spoon and level it so you don’t add too much).
Sugar: 3 tablespoons Brown Sugar. (Brown sugar adds a deeper, molasses-like flavor than white sugar).
Leavening: 2 tsp Baking Powder + 1 tsp Baking Soda. (The soda reacts with the pumpkin’s acidity for extra lift).
Spices: 2 tsp Cinnamon, ½ tsp Ginger, ¼ tsp Nutmeg, ¼ tsp Cloves (OR 1 tbsp Pumpkin Pie Spice).
Salt: ½ tsp.

The Wet Mix

Pumpkin: 1 ½ cups Pure Pumpkin Puree (Not pumpkin pie filling!).
Milk: 1 ½ cups Milk (Whole milk or Buttermilk works best).
Eggs: 2 large Eggs.
Fat: 3 tbsp Melted Butter (or vegetable oil).
Extract: 1 tsp Vanilla Extract.

For The “Spooky” Faces (Optional)

Chocolate Chips (melted) or Chocolate Syrup.
Whipped Cream.
Black and Orange Sprinkles.

How to Make Halloween Pumpkin Pancakes (Step-By-Step)

Follow this spellbook to pancake perfection.

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and all your spices.

Pro Tip: Whisking thoroughly here prevents “spice pockets” where one bite is all nutmeg!

Step 2: Whisk the Wet Ingredients

In a separate medium bowl, whisk the pumpkin puree, milk, eggs, melted butter, and vanilla until smooth.

Important: Make sure your milk and eggs are at room temperature. If they are cold, the melted butter will solidify into little chunks when you mix them.

Step 3: Combine & Rest

Pour the wet mixture into the dry mixture. Stir gently with a spatula or wooden spoon just until the flour streaks disappear.

Crucial: Do NOT overmix. Lumps are okay! If you mix until smooth, the pancakes will be rubbery. Let the batter rest for 5-10 minutes while your pan heats up. This allows the gluten to relax and the baking powder to activate.

Step 4: The Cooking Ritual

Heat a griddle or non-stick skillet over medium heat (350°F). Grease lightly with butter.
Scoop ¼ cup of batter per pancake onto the hot surface.

The Flip Test: Cook for 2-3 minutes. You will see bubbles form on the surface and pop, leaving little holes that stay open. That is your signal to flip! Cook the other side for 1-2 minutes until golden orange-brown.

How to Make Them “Halloween” Themed

Turn your stack into a spooky masterpiece with these easy ideas:

1. The Jack-O-Lantern Face (Chocolate Method)

Put melted chocolate or Nutella in a piping bag (or Ziploc bag with the corner snipped). Pipe eyes, a nose, and a jagged mouth directly onto the cooked pancake before serving.

2. The “Cooked-In” Face (Advanced)

Pour your batter onto the skillet. Immediately press chocolate chips into the wet batter in the shape of a face (triangle eyes, smile mouth). When you flip it, the chocolate will melt slightly and create a face right inside the pancake!

3. The Ghost Stack

Top your stack with a massive mound of whipped cream. Place two chocolate chips as eyes on the cream to make a melting ghost.

4. The Spiderweb

Use chocolate syrup to draw a spiral on the pancake. Use a toothpick to drag lines from the center outward to create a web effect.

Serving Suggestions

The Classic: Warm maple syrup and toasted pecans.
The Indulgent: Cinnamon butter (mix soft butter with cinnamon and honey) and candied walnuts.
The Drink: Serve with hot apple cider or a homemade Pumpkin Spice Latte.

Storage and Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Flash freeze in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag for up to 2 months.
Reheat: Pop them in the toaster! It keeps the edges crispy while warming the inside. Microwave works too (30 seconds per pancake).

Frequently Asked Questions (FAQ)

Q: Can I use fresh pumpkin?
A: Yes, but fresh pumpkin has more water. Place your roasted fresh pumpkin puree in a paper towel-lined strainer for 30 minutes to drain excess liquid before measuring.

Q: Why are my pancakes mushy in the middle?
A: Your heat was likely too high. The outside burned before the inside cooked. Lower the heat to medium-low and cook a bit longer. Pumpkin batter is dense and needs time to cook through.

Q: Can I make the batter the night before?
A: It is not recommended. The baking powder activates as soon as it hits the liquid. If you wait overnight, your pancakes won’t rise as much. Instead, mix the dry ingredients in a jar and the wet in a jug the night before, then just combine them in the morning!

Happy Halloween! Enjoy your spooky, spiced breakfast!