Halloween Ghost Pancakes Recipe
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips (for eyes)
- Optional: Whipped cream and maple syrup for serving
Instructions
- Step 1: Prepare the Dry Ingredients. In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and sugar. Use a whisk to ensure everything is well-combined and there are no large lumps. This ensures your ghosts rise evenly and stay fluffy.
- Step 2: Combine the Wet Ingredients. In a separate medium bowl, beat the egg slightly. Stir in the milk, melted butter, and vanilla extract. Mixing the wet ingredients separately helps prevent over-mixing the batter later on.
- Step 3: Create the Batter. Make a well in the center of the dry ingredients and pour in the milk mixture. Whisk gently until the batter is mostly smooth. A few small lumps are perfectly fine; over-whisking can lead to tough pancakes.
- Step 4: Shape and Cook the Ghosts. Heat a lightly oiled griddle or non-stick frying pan over medium-high heat. To form a ghost, pour about 1/4 cup of batter onto the griddle, but move your hand in a downward motion to create an irregular oval with a “tail” at the bottom. You can also use a squeeze bottle for more precision.
- Step 5: Decorate with Eyes. As soon as bubbles begin to form on the surface of the pancake, place two mini chocolate chips near the top of the wider end to serve as the ghost’s eyes. This allows the chips to melt slightly into the batter so they stay in place when flipped.
- Step 6: Flip and Finish. Carefully flip the pancake using a wide spatula. Cook for another 1-2 minutes until the other side is golden brown. Be gentle so you don’t smear the chocolate eyes. Repeat with the remaining batter.