There’s something about fall mornings that makes you want to slow down, cozy up, and bring a little magic into the kitchen. When the leaves start to turn and Halloween is around the corner, we love whipping up fun themed breakfasts and these Ghost-Shaped Pancakes with Chocolate Chip Eyes are always the star of the show.
They’re soft, golden, just the right amount of fluffy, and so easy to customize. Even better? They bring the whole family into the kitchen. You don’t need any special molds or cutters to shape these ghosts just a squeeze bottle or a steady spoon. Whether you’re planning a haunted brunch or just want to surprise the kids on a chilly October morning, this recipe is your new fall favorite.
If you’re looking for more cozy seasonal ideas, don’t miss our Pumpkin S’mores Cookies or Apple Pumpkin Streusel Muffins to pair with this breakfast.
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Ghost-Shaped Pancakes with Chocolate Chip Eyes
- Total Time: 25 minutes
- Yield: 12 pancakes
Description
These Ghost-Shaped Pancakes with Chocolate Chip Eyes are soft, golden, and perfectly spooky for fall mornings. A fun, festive Halloween breakfast that’s kid-approved, beginner-friendly, and full of cozy flavor. No molds required just creativity and chocolate chips!
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- 1 ¼ cups milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Mini chocolate chips (for eyes and mouth)
- Nonstick spray or neutral oil for greasing
- Optional: pumpkin pie spice or orange zest
Instructions
- In a large bowl, whisk flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, mix milk, egg, melted butter, and vanilla extract.
- Combine wet and dry ingredients, mixing gently until just combined—batter should be slightly lumpy.
- Heat a nonstick skillet or griddle over medium and grease lightly.
- Transfer batter to a squeeze bottle or use a spoon to pour ghost shapes onto the pan.
- Add two mini chocolate chips for eyes and a third for a mouth while the pancake is still raw on top.
- Cook for 2–3 minutes, flip gently, and cook another 1–2 minutes until golden.
- Serve warm with syrup, whipped cream, or powdered sugar.
Notes
Use a squeeze bottle for more precise ghost shapes. Don’t overmix the batter. Keep heat at medium to prevent browning too fast. For mini pancakes, just use smaller amounts of batter for each ghost.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients for Ghost-Shaped Pancakes with Chocolate Chip Eyes
You probably already have most of these ingredients on hand, making this recipe perfect for a spontaneous spooky breakfast.
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon (optional for fall flavor)
- ¼ teaspoon salt
Wet Ingredients:
- 1 ¼ cups milk (dairy or non-dairy like oat milk)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Decoration:
- Mini chocolate chips (for eyes and mouth)
- Nonstick spray or neutral oil for greasing
Optional add-ins: A pinch of pumpkin pie spice or orange zest can give these ghosts a fall-forward twist.
For a breakfast board, pair with treats like Healthy Pumpkin Donut Holes or Pumpkin Bread with Cream Cheese to really impress your guests.
Step-by-Step Instructions
1. Make the Batter
In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, combine milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry and gently mix just until combined. The batter should be slightly lumpy don’t overmix.
2. Preheat the Pan
Heat a nonstick skillet or griddle over medium heat. Lightly grease it with oil or spray. Transfer the batter to a squeeze bottle or measuring cup with a spout for easier shaping.
3. Shape the Ghosts
Using your squeeze bottle or spoon, pour the batter into ghost-like shapes think ovals with a slightly wavy bottom edge. Don’t worry about perfection. Each one will have its own spooky personality!
4. Add the Eyes (and Mouth)
While the pancake is still raw on top, gently press two mini chocolate chips for eyes. Add a third for a little “O” shaped ghost mouth if you’d like. Press lightly so they don’t sink too far into the batter.
5. Cook and Flip
Let the pancakes cook for about 2–3 minutes, until you see bubbles on top and the edges begin to look set. Carefully flip and cook the other side for 1–2 minutes until golden brown.
6. Serve Warm
Stack them up or serve individually with maple syrup, powdered sugar, or whipped cream. These are a hit on any Halloween breakfast table, especially alongside a slice of Caramel Apple Puppy Chow or a cup of warm cider.
Tips for Success
These pancakes are beginner-friendly, but a few small tips can help you get perfect ghostly shapes every time:
- Use a squeeze bottle: It gives you much more control when shaping the batter. A ketchup-style bottle works great.
- Nonstick is key: Make sure your pan is properly greased and fully preheated before pouring the batter.
- Low and slow: Keep the heat at medium to avoid over-browning. You want golden ghosts, not crispy ones.
- Don’t crowd the pan: Give each ghost enough room to breathe this makes flipping easier too.
You can also serve them on a spooky platter alongside Strawberry Danish or other Halloween-themed breakfast treats for a complete spread.
Variations and Custom Ideas
These ghosts are charming on their own, but if you love putting a creative twist on classics, try one of these variations:
Gluten-Free Option
Use your favorite 1-to-1 gluten-free flour blend. You can also pair with recipes like Sweet Sourdough Pumpkin Bread if you’re planning a GF-friendly table.
Vegan Version
Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water), use plant-based milk, and a dairy-free butter alternative. The mini chocolate chips should also be dairy-free check the label.
Mini Ghost Pancakes
Make bite-sized versions for little hands or Halloween party trays. Just use less batter per ghost.
Streusel Topping
Sprinkle some buttery oat streusel over the pancakes before flipping for an extra treat great if you love the texture in Apple Pumpkin Streusel Muffins.
Storage and Reheating
Got leftovers? These pancakes store well and reheat beautifully, making them great for meal prep:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Layer between parchment paper and freeze in a zip-top bag for up to 1 month.
- To reheat: Microwave for 15–30 seconds or warm in a toaster oven for that just-made feel.
Bonus: You can even pack these up in lunchboxes for a sweet surprise after Halloween!
Conclusion
Ghost-Shaped Pancakes with Chocolate Chip Eyes are more than just cute they’re a simple, fun, and delicious way to bring the Halloween spirit to your breakfast table. With easy ingredients, endless variations, and kid-friendly prep, they’ll quickly become a seasonal tradition you look forward to every fall.
So pull out your griddle, grab some chocolate chips, and start flipping up ghosts. And while you’re at it, why not bake a batch of Banana Chocolate Chip Pumpkin Bread to go with it?