As the sun begins to set earlier and the leaves turn crisp and colorful, it’s time to gather the little goblins in your life and whip up something delightfully spooky. Picture this: fluffy pancakes drizzled with rich cocoa, shaped like adorable little ghosts that will make your breakfast table look like a scene from a friendly haunted house. These Halloween Cocoa Ghost Pancakes are not just any ordinary breakfast; they’re an experience filled with laughter, creativity, and maybe a ghostly giggle or two.
I’ll never forget the first time I made these pancakes. My daughter gasped in sheer delight as we transformed ordinary batter into fluffy specters of sweetness. The kitchen was filled with laughter as we added chocolate chips for eyes—the perfect touch that made each pancake smile back at us. Whether it’s Halloween morning or a rainy day in October, these pancakes are bound to bring joy and excitement to your family.
Why You'll Love This Recipe
- These delightful pancakes are easy to prepare and perfect for kids of all ages
- Their rich cocoa flavor pairs beautifully with maple syrup or fruit toppings
- They are visually charming with their ghostly shapes, making breakfast feel special during the spooky season
- Plus, you can easily customize them by adding sprinkles or using different shapes!
Every time I serve these pancakes at our family gatherings, I am rewarded with smiles and laughter from my loved ones.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Choose unbleached flour for a light texture; it’s the backbone of our pancake masterpiece.
- Cocoa Powder: Unsweetened cocoa powder adds that rich chocolate flavor; opt for high-quality brands for the best results.
- Baking Powder: This is what makes your pancakes fluffy; ensure it’s fresh for maximum rise.
- Granulated Sugar: A touch of sweetness balances the cocoa; you can adjust based on your taste preferences.
- Milk: Use whole milk for creaminess or any non-dairy alternative if you prefer.
- Eggs: One large egg helps bind everything together nicely; feel free to use flax eggs for a vegan option.
- Butter: Melted butter enriches the batter; you can substitute coconut oil for a dairy-free version.
- Chocolate Chips: Mini chocolate chips work perfectly as “eyes” on our ghostly creations; choose dark or semi-sweet based on preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Batter: In a mixing bowl, whisk together flour, cocoa powder, baking powder, sugar, and salt until well combined. The dry mixture should have a lovely chocolate hue.
Add Wet Ingredients: Pour in milk and melted butter into the dry mixture along with the egg. Stir gently until just combined—don’t overmix! Lumps are okay; they add character!
Heat Up The Griddle: Preheat your griddle over medium heat until hot but not smoking. Lightly grease it with cooking spray or butter—to prevent sticking while flipping those little ghosts.
Scoop & Shape Your Ghosts: Using a ladle or measuring cup, pour batter onto the griddle in small rounds. To create ghost shapes, use a spoon to gently elongate some of the batter upward while it cooks.
Add Chocolate Chip Eyes: As bubbles form on the surface of each pancake (about 2-3 minutes), press mini chocolate chips into them before flipping—this makes those cute ghostly faces!
Flip & Cook Through: Carefully flip each pancake when golden brown and cook an additional 1-2 minutes until fully cooked through—your kitchen will smell heavenly by now.
Now that you’ve mastered these spooktacular treats let your imagination run wild! Serve them up with maple syrup drizzled over top or even some fresh fruit decorations—ghosts love berries!
Enjoy this playful recipe during your Halloween festivities or any day you need a sprinkle of joy in your morning routine!
You Must Know
- Halloween Cocoa Ghost Pancakes are not just delicious; they’re a fun way to celebrate the spooky season!
- The rich cocoa flavor combined with a fluffy texture will make your breakfast hauntingly delightful
- Plus, the kids will love seeing those adorable ghost faces on their plates!
Perfecting the Cooking Process
Start by mixing dry ingredients first, then add wet ones while cooking your batter over medium heat for even fluffiness.
Add Your Touch
Feel free to swap cocoa powder for pumpkin spice for an autumn twist or add chocolate chips for extra sweetness.
Storing & Reheating
Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat them in a toaster or microwave until warm.
Chef's Helpful Tips
- To achieve fluffy pancakes, don’t overmix the batter—lumps are okay
- Use a non-stick skillet preheated to medium for perfect cooking
- Let the batter rest briefly for better texture before pouring it onto the pan
Creating these spooky pancakes reminds me of the time my niece took one look and squealed with delight. It was her first Halloween breakfast, and she declared I was officially her favorite chef!
FAQ
Can I make these pancakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend for delicious results.
How can I decorate my Halloween Cocoa Ghost Pancakes?
Use whipped cream or icing to create ghost faces, adding chocolate chips for eyes!
What toppings go best with these pancakes?
Maple syrup, fresh fruit, or whipped cream work wonderfully and enhance their spookiness!
Halloween Cocoa Ghost Pancakes
- Total Time: 25 minutes
- Yield: Approximately 6 pancakes 1x
Description
Halloween Cocoa Ghost Pancakes are a delightful way to celebrate the spooky season. These fluffy, chocolatey pancakes shaped like adorable ghosts will bring smiles to your breakfast table.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1 cup milk (whole or non-dairy)
- 1 large egg (or flax egg for vegan option)
- 2 tbsp melted butter (or coconut oil for dairy-free)
- 1/4 cup mini chocolate chips
Instructions
- In a bowl, whisk together flour, cocoa powder, baking powder, sugar, and a pinch of salt.
- Add milk, melted butter, and egg to the dry ingredients. Stir gently until just combined; lumps are okay.
- Preheat a lightly greased griddle over medium heat.
- Pour small rounds of batter onto the griddle. Use a spoon to elongate some batter to create ghost shapes while cooking.
- After bubbles form on the surface (about 2-3 minutes), press mini chocolate chips into each pancake as ‘eyes.’
- Flip pancakes when golden brown and cook for an additional 1-2 minutes.
Notes
- To add an autumn twist, substitute cocoa powder with pumpkin spice.
- Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (55g)
- Calories: 160
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg