Description

Fluffy, spiced Halloween pancakes made with pumpkin puree and decorated with spooky designs using orange batter, melted chocolate, whipped cream, and candy eyes. A fun and festive breakfast for October mornings.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour

1/4 cup brown sugar

2 tsp baking powder

1 tsp baking soda

2 tsp pumpkin pie spice

1/2 tsp salt

Wet Ingredients:

1 3/4 cups buttermilk

1 cup canned pumpkin puree (not pie filling)

2 large eggs

3 tbsp melted butter (cooled)

1 tsp vanilla extract

For Decorating:

1 cup chocolate chips (melted)

Orange food gel coloring

Whipped cream

Assorted candy eyes

Cook Mode Prevent your screen from going dark

Instructions

1. Whisk all dry ingredients in a large bowl. Make a well in the center.

2. In another bowl, combine all wet ingredients. Pour the wet mix into the well of the dry ingredients.

3. Gently stir until just combined. A few lumps are perfect.

4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, flip, and cook until golden brown.

6. Separate a small amount of batter into a bowl, mix with orange food gel, and transfer to a squeeze bottle.

7. On a cooked pancake, use the orange batter to draw a spiderweb, ghost, or pumpkin shape. Flip carefully to cook the design for 30 seconds.

8. Decorate with melted chocolate, whipped cream, and candy eyes before serving.

Notes

Store leftovers stacked with parchment between pancakes in an airtight container for up to 4 days in the fridge or freeze for up to 2 months.

Reheat in a toaster or warm oven for best texture.

For vegan, use flax eggs and plant-based milk and butter. For gluten-free, use a 1:1 blend.

Swap pumpkin puree with sweet potato puree if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 180
Sugar: 9g
Sodium: 280mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg