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Fluffy Ghost Pancakes: Easy Halloween Morning Recipe

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These fluffy ghost pancakes are the perfect way to start a spooky Halloween morning. Quick, simple, and genuinely fun to make, they turn an ordinary breakfast into a little moment of joy.

Ingredients

  • All-purpose flour, 1 ½ cups (190g)
  • Granulated sugar, 3 tablespoons (36g)
  • Baking powder, 1 ½ teaspoons
  • Baking soda, ½ teaspoon
  • Salt, ¼ teaspoon
  • Buttermilk, 1 ¼ cups (300ml)
  • Large egg, 1
  • Unsalted butter, 3 tablespoons (42g), melted and slightly cooled
  • Vanilla extract, 1 teaspoon
  • Mini chocolate chips, about 2 tablespoons
  • Powdered sugar, optional, for dusting
  • Maple syrup, for serving

Instructions

  1. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  2. Combine the wet ingredients. In a medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
  3. Make the batter. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. A few lumps are fine. Do not overmix.
  4. Rest the batter. Let the batter sit at room temperature for 5 minutes. Small bubbles will form on the surface.
  5. Transfer to a squeeze bottle. Carefully pour the batter into a squeeze bottle or a zip-top bag with a small corner snipped off (about ¼ inch wide).
  6. Heat the griddle. Place a non-stick skillet or griddle over medium-low heat. It should be hot enough that a drop of water sizzles gently.
  7. Grease the pan lightly. Use a small pat of butter or a drizzle of neutral oil. Wipe off any excess with a paper towel.
  8. Pipe the ghost shape. Hold the squeeze bottle about 1 inch above the pan. Squeeze a round head (about golf ball size), then drag the batter downward in a slight zigzag motion to create the body, wider at the bottom.
  9. Add the eyes immediately. Press two mini chocolate chips into the head area for eyes while the batter is still raw.
  10. Cook until bubbly. Let the pancake cook undisturbed for about 2 to 3 minutes, until bubbles form on the surface and edges look set.
  11. Flip carefully. Slide a thin spatula under the ghost and flip it. Cook for another 1 to 2 minutes on the second side, until golden brown.
  12. Keep warm. Transfer cooked ghosts to a baking sheet in a 200°F oven while finishing the rest of the batter.
  13. Repeat. Continue piping and cooking the remaining batter. Wipe the pan clean and re-grease between batches.

Notes

Let the batter rest for 5 minutes before cooking for fluffier pancakes. If batter is too thick, add a tablespoon of buttermilk; if too thin, add a tablespoon of flour. Cook over medium-low heat to prevent chocolate chips from burning. Make a test ghost first to check heat and consistency.

Nutrition

Keywords: ghost pancakes, Halloween pancakes, fluffy pancakes, buttermilk pancakes, Halloween breakfast, ghost shaped pancakes, easy Halloween recipe

Find it online: https://cheerycrisp.com/fluffy-ghost-pancakes-easy-halloween-morning-recipe/