Description
Halloween Pancakes turn a simple breakfast into a spooky, fun tradition. Fluffy pancakes get transformed with orange food coloring, ghost shapes, chocolate chip faces, candy eyes, and spooky syrups. They’re easy, kid-friendly, and perfect for starting Halloween morning with smiles.
Ingredients
2 cups all-purpose flour
2 tbsp baking powder
1/4 cup granulated sugar
1 tsp salt
2 large eggs
1 1/2 cups milk
1/4 cup melted butter
1 tsp vanilla extract
Chocolate chips
Candy eyes
Whipped cream
Orange food coloring gel
Black writing icing
Optional: Maple syrup, chocolate syrup, strawberry syrup
Instructions
1. In a bowl, whisk flour, baking powder, sugar, and salt.
2. In another bowl, beat eggs, milk, melted butter, and vanilla.
3. Combine wet and dry ingredients, stirring until just mixed.
4. Divide batter into two bowls—leave one plain and color the other orange with gel food coloring.
5. Heat a non-stick griddle over medium heat and lightly grease.
6. For pumpkins, pour orange batter into circles. For ghosts, use plain batter in ghost-like shapes.
7. Add chocolate chips for jack-o’-lantern faces or ghost eyes while the first side cooks.
8. Flip pancakes when bubbles form, then cook until golden.
9. Serve warm decorated with whipped cream, candy eyes, and syrups.
Notes
Do not overmix the batter to keep pancakes fluffy.
Use gel food coloring for vibrant colors—avoid liquid food coloring.
Cook on medium heat to prevent burning while ensuring pancakes are cooked through.
Freeze leftovers up to 2 months. Reheat in toaster or 350°F oven.
Keep pancakes warm in a 200°F oven while finishing the batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 9 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg