Description
These fun Halloween Pancakes are fluffy, delicious, and feature spooky designs like jack-o’-lanterns, ghosts, and spider webs! Ready in 30 minutes with simple techniques anyone can master. Perfect for Halloween morning!
Ingredients
**For the Basic Batter:**
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups whole milk
1/4 cup melted butter (plus extra for cooking)
1 teaspoon vanilla extract
**For Halloween Designs:**
1/4 cup chocolate chips (melted for drawing)
Orange food coloring (gel preferred)
Black food coloring or black cocoa powder
Squeeze bottles or piping bags
**For Toppings:**
Maple syrup or honey
Whipped cream
Fresh strawberries or raspberries
Chocolate chips (for eyes)
Powdered sugar for dusting
Instructions
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
2. In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until smooth.
3. Create a well in center of dry ingredients and pour in wet mixture. Stir gently just until combined—lumps are okay. Don’t over-mix.
4. Let batter rest for 5-10 minutes while preheating griddle to medium heat (350°F).
5. If making colored pancakes, divide batter into separate bowls and stir in food coloring.
6. Melt chocolate chips in microwave in 20-second intervals, stirring between, until smooth. Transfer to squeeze bottle.
7. Lightly grease preheated griddle with butter or cooking spray.
8. For basic round pancakes: Pour 1/4 cup batter onto griddle. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook 1-2 minutes more until golden.
9. For jack-o’-lantern pancakes: Pour orange-tinted batter into rounds. Draw triangle eyes, nose, and jagged smile with chocolate while cooking on first side. Flip to reveal design.
10. For ghost pancakes: Pour white batter into oval shapes. After flipping, add chocolate chip eyes and mouth.
11. For spider web pancakes: Draw chocolate spiral on griddle starting from center. Drag toothpick from center to edge in 8 directions. Pour batter over design. Flip to reveal web.
12. Transfer finished pancakes to 200°F oven to keep warm while cooking remaining batches.
13. Serve hot with desired toppings—maple syrup, whipped cream, fresh berries, and extra chocolate decorations.
Notes
Bring eggs and milk to room temperature for fluffiest pancakes.
Don’t over-mix batter—lumps are okay and create fluffier texture.
Let batter rest 5-10 minutes before cooking for best results.
Medium heat (350°F) is ideal—too hot burns outside, too cool makes flat pancakes.
Don’t press down on pancakes while cooking—this squeezes out air bubbles.
First pancake is often imperfect—adjust heat as needed.
Store cooled pancakes in airtight container refrigerated up to 5 days or frozen up to 3 months with parchment between layers.
Reheat in microwave (20-30 seconds), toaster, or 350°F oven (5-10 minutes).
For gluten-free: use GF all-purpose flour blend with xanthan gum and add 1 extra tablespoon milk.
For dairy-free: use plant-based milk and replace butter with coconut oil.
For vegan: use flax eggs (1 T ground flaxseed + 3 T water per egg, let sit 5 minutes) and plant-based milk.
Natural color alternatives: pumpkin puree for orange, beet juice for red/pink, blueberries for purple.
Practice designs on paper first before attempting on griddle.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Griddle/Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 285
- Sugar: 8g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 78mg
Keywords: halloween pancakes, spooky pancakes, jack-o-lantern pancakes, halloween breakfast, festive pancakes, kid-friendly halloween recipe