This pumpkin pancakes recipe is great because if you already have pancake mix just add a couple of spices, food coloring and pumpkin. We usually say boo to mornings, but a festive sweet treat will help you feel like less of a zombie – plus whipped cream for breakfast!
Pumpkin Pancake Recipe with Whipped Cream Ghost
For the Pancakes
2 cups All-Purpose Flour
2 tablespoons Baking Powder
1 cup Pumpkin Puree
2 tablespoons Sugar
3 tsp of Pumpkin Spice
1/2 teaspoon Salt
2 cups Milk
2 eggs, divided
1/4 cup Vegetable Oil
Red & Yellow Food Coloring (Black food coloring if want maple syrup darker)
Non-stick oil spray
For the Toppings
1 can whipped cream
Chocolate or Maple Syrup to drizzle
Handful of candy eyes
Handful of chocolate chips or sprinkles
For the pancakes: In a large bowl, whisk together flour, baking powder, sugar and salt; set aside.
In a medium bowl, whisk together the milk, pumpkin puree, egg yolks, vegetable oil and food coloring (create a deep bright orange color). In a small bowl, whip egg white until stiff peaks.
Stir the milk mixture into the flour mixture, mixing until there are no large pockets of flour remaining but the mixture is still lumpy. Gently fold in the whipped egg whites until no white streaks remain.
Preheat a skillet over medium heat. Spray the pan with non-stick oil spray and cook pancakes in 1/3-cup portions until cooked through, greasing the pan every few batches.
To know when pancakes are ready to flip, look for dry edges with bubbles in the batter that do not pop. Should be around 4 minutes. Set finished pancakes on a baking sheet in a low oven (200 degrees or lower) to keep warm while cooking remaining batter.
To assemble, stack 3-4 pancakes on a plate and drizzle with chocoate or maple syrup. Using the whipped cream can, pipe small stacks of whipped cream to look like ghosts.
For spooky eyes use candy eyes or chocolate chips. Can also use chocolate chips for the mouth. (Sprinkles work also).