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

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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