Eight Great Pumpkin Pancakes for Halloween and Samhain

Pumpkins have become a symbol of Halloween and Samhain. Say "Halloween" and the image of a glowing jack-o-lantern comes to mind; or maybe pumpkin pie. In my family a plate of pumpkin pancakes come to mind because it became a tradition to eat them on Halloween morning. My son was born on Halloween and each person gets to pick their breakfast for their birthday. My son chooses pumpkin pancakes each year and I don't mind a bit!

The bright orange skin of the pumpkin tells us that pumpkins are chock-full with the antioxidant, beta-carotene. Beta-carotene is converted to vitamin A in the body and during that conversion it performs many important functions in your overall health. This includes reducing the risk of developing certain types of cancer and protection against heart disease as well as other health benefits. So, not only is it an emblem for the holiday, it's good for you too!

With each year we have had many health issues arise and met many people with different dietary needs. I went on a search for the best tasting pancakes so all my friends can join in our tradition and have the best pancakes for Halloween. Whether Quick and Easy, Whole Wheat, Vegan, Gluten-free, Low Carb, Fat-free/ Low-Sugar, Gourmet or Frugal; you will definitely find one that you like. At the end of the article is eight different ways to serve your pancakes.

Quick and Easy Pumpkin Pancakes

The Quick and Easy Pumpkin Pancake recipe is great for those who shy away from lots of ingredients, don't have time to make something more in depth or just want to keep it simple.

You will need:
2 cups of your favorite pancake mix. I use Bisquick.
1 egg, beaten
1 ½ cups of milk (you can use soy or nut milk)
½ cup can pumpkin
½ tsp cinnamon
½ tsp nutmeg

1) Mix all the ingredients in a large bowl.

2) Pour a ½ cup full onto a skillet heated to med/high.

3) Flip when bubbles start to form and cook until golden brown.

Whole Wheat Pumpkin Pancakes

These whole wheat pumpkin pancakes are great for my friends who are trying to add more whole grains to their diet.

You will need:
1 cup Whole Wheat flour
½ cup cake flour
1 tsp baking soda
2 tsp baking powder
¼ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
1 cup buttermilk (or regular milk)
1 cup canned pumpkin puree
2 eggs
2 Tbsp oil (vegetable, canola or corn)
1 tsp vanilla
2 Tbsp dark brown sugar

1) Mix all the ingredients from whole wheat flour to the ground nutmeg in a large bowl. In a separate bowl mix all the ingredients from milk to brown sugar

2) Pour the wet ingredients into the dry ingredients and blend until just blended. It's okay to have lumps.

3) Drop by the ladle full (or 1/2 cups worth) onto a skillet heated on medium/high heat and lightly oiled.

4) It's ready to turn when the edges look a touch dry and small bubbles form on the surface. Remove from skillet when they are golden brown.

Vegan Pumpkin Pancakes

For those vegans who thought they'd never have delicious pancakes again... this is for you!

You will need:
½ cup pureed pumpkin
½ cup yellow cornmeal
½ cup unbleached flour
¼ cup brown sugar
1 tsp baking powder
¼ tsp salt
½ tsp salt
½ tsp pumpkin pie spice
1 tsp grated orange peel
2 tsp finely chopped candied ginger (optional)
¼ cup water
1 Tbsp vegetable oil
¾ cup vanilla soymilk

1) Combine the pumpkin puree with the dry ingredients.
2) Mix water, oil, soymilk and add to the pumpkin mix. Beat until smooth
3) Heat griddle or pan and oil lightly.
4) Pour in ¼ cup batter and cook until bubbly then turn.
5) Remove when golden brown and slightly firm to touch.

Gluten Free Pumpkin Pancakes

For those of my friends with celiac disease, this is a great recipe and tastes wonderful serves with maple syrup.

You will need:
½ cup sorghum
½ cup rice flour
¼ cup tapioca flour
These three flours can be purchased from health food stores or online. Do a search to find the best place for you to purchase them.
1 tsp baking powder
1 tsp pumpkin pie spice
½ tsp salt
2 Tbsp brown sugar
6 Tbsp heaping, pumpkin pie puree
2 Tbsp oil
1 cup milk (nut or soymilk is fine too)
1 egg

Mix the dry ingredients together, then add the wet ingredients and mix together.
Cook in a hot skillet with butter or oil using ¼ cup batter for each pancake.
Flip when bubbly and cook until golden brown.

Low Carb Pumpkin Pancakes

These are great for those people following a low carb diet like Atkins or South Beach. Each serving has only 14 net carbs and are great served with honey or low carb syrup.

You will need:
1 large egg
½ cup pumpkin puree
1/3 cup flaxseed meal (it's also okay without this)
1/3 cup whey protein powder
1 Tbsp butter softened
½ tsp vanilla extract
2 Tbsp sour cream
2 packets splenda
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground allspice
¼ tsp baking powder
¼ tsp baking soda

Lightly beat one egg in a medium bowl. Blend in the pumpkin, butter, vanilla and sour cream.
In a separate bowl, sift together the dry ingredients. Then combine the wet and dry ingredients and blend.
Fry in a lightly greased skillet using 1/3 cup pancake mix for each pancake.
This recipe makes 4 pancakes.

Fat-free Low-Sugar Pumpkin Pancakes
This is excellent for anyone watching their fat intake and sugar intake.

1/3 cup whole wheat or buckwheat flour
2 tsp dark brown sugar
2 Tbsp splenda
1 ½ tsp baking powder
1 Tbsp pumpkin pie spice
pinch of salt (about 1/8 tsp)
1/3 cup canned pumpkin puree
2 tsp maple extract
1 tsp vanilla extract

Boiling water
Heat a non-stick skillet over moderate heat.
Combine all the dry ingredients in a medium bowl
Add the pumpkin and the extracts then enough boiling water to reach a batter consistency.
Pour ¼ cup batter onto the heated skillet and brown on both sides.

Serve hot! And enjoy!

Gourmet Pumpkin Pancakes

If you are trying to impress someone, then this recipe is the one you want to use.

Ingredients:
1 cup all-purpose flour
1 Tbsp sugar
dash of salt
2 tsps baking soda
1 cup milk
2 Tbsps vegetable oil
1 egg
1/2 tsp cinnamon
1/2 cup canned pumpkin
1/2 cup sour cream

Combine all the ingredients. It's supposed to be lumpy.

Spray grill with cooking spray.

Bake pancakes on grill using medium heat until bubbles rise to the surface and edges are brown. Turn and bake until golden brown. Serve with Honey-Pecan butter. Serves two.

Honey-Pecan Butter:
1/2 cup pecans
1/2 cup butter
1/4 cup honey

Spread pecans on baking sheet and toast in 350 degree oven for 8 minutes. Chop nuts in food processor or blender. Beat butter and honey together until smooth. Add pecans. Serve with Pumpkin Pancakes. Makes one cup.

Frugal Pumpkin Pancakes

If you are on a tight budget, the quick and easy pancakes will work. But here is another frugal idea for you. Make your own pumpkin puree and pumpkin pie spice to help you save money.

Make Your Own Pumpkin Puree

Cut the flesh away from the skin and dice it, just as you would do with squash. Fill a pot with your cubes and add two inches of water to the bottom. Simmer the pot until the pumpkin is soft. Then all you have to do is run it through your food processor and you can freeze this into two cup portions (the equivalent size of the canned stuff). When thawed, the puree will be waterier than the canned pumpkin puree. Just allow the water to drain out and use the pumpkin as usual.I use a paper towel to help absorb some of the excess moisture.

Recipe for Pumpkin Pie Spice

4 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. ground nutmeg

Mix well. Store in an airtight container. Use this as a substitute for store bought pumpkin pie spice. Yield: 7 1/2 teaspoons.
Now moving on to the pumpkin pancake recipe...

Pumpkin Pancakes
2 cups unbleached all-purpose flour
¾ cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 eggs
1 cup sour cream
3/4 cup milk
1 cup pumpkin (canned or your homemade pumpkin puree)

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes. This makes eight servings.

Creative ways to serve your pancakes

1) Top with whip cream and drizzle with honey or nuts.

2) Sift powder sugar over the top of the pumpkin pancakes and drizzle with syrup or honey.

3) Cinnamon sugar is a delicious topper!

4) Maple syrup is always great but butter pecan syrup adds a little something extra.

5) I've been known to take a canned apple pie filling and serve it on top with whipped cream.

6) Any fruit spread or jelly is a great alternative to syrup.

7) Honey, by itself, makes a tasty topping.

8) For a small child, I add a thin apple wedge for a smiling mouth and two raisins for eyes and a cool whip nose. Okay, I do this for me too!

Let me know if you like the recipes or would like to see other recipes by me.