Pumpkin Pancake Patches

The other day I thought it would be fun to make some pumpkin shaped pancakes, just because. Then I took it a step further and decided to make them pumpkin flavored. And for the record, I made these in the afternoon. I don't have time to be making fancy pancakes before I take the kids to school. If I serve anything besides cereal for breakfast, it has probably been prepped a day earlier. Well, minus parfaits but I digress. Below I share the recipe along with how I shaped the pancakes. I'm sure there are fancier ways to do this but who really needs to be spending more time making pancakes, not me.

Pumpkin Pancake Recipe

Adapted from Allrecipes

Dry Ingredients:
2 Cups Flour
3 T Brown Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Allspice
1/2 tsp Ginger
1 tsp Cinnamon
1/2 tsp Salt

Wet Ingredients:
1 Cup Pumpkin Puree
1 1/2 Cup Milk
1 Egg
2 T Melted Butter
1 T Apple Cider Vinegar

Mix dry and wet ingredients is separate bowls. Add dry ingredients to wet ingredients and mix well.

Set aside 1/2 cup of pancake batter. Add green food coloring to the 1/2 cup of batter. Place in a piping bag or squeeze bottle.

*You can color the rest of the batter orange if you wish. It will already have an slight orange shade to it from the pumpkin puree. Food coloring can make food bitter so use it sparingly.

Set griddle to 300 degrees (may vary depending on griddle). Lightly grease pan.

Pipe the stem onto the griddle making it twice as long as you actually want it to appear.

Pour orange batter on the griddle just how you would for regular pancakes. Just make sure it covers half of the stem. This will prevent the stems from falling off. Once bubbles form at top of pancakes, flip over and cook a little longer.

Serve with warm maple syrup and butter.

Watch your pumpkin pancake patch disappear.