These Halloween Pancakes are a fun and easy breakfast to enjoy at Halloween. Simply changing the shape or adding a little extra detail can take your regular pancakes to a whole new spooky level!
Reasons to Love these Pancakes
- FUN: Changing the shape or adding a little extra detail makes these pancakes a lot of fun.
- EASY:Just a LITTLE more effort than making regular pancakes.
- FLEXIBLE: Use the recipe detailed or your favourite pancake batter recipe (that suits your family's taste preferences or diet requirements.)
Spider Web Pancakes
As you can see from the picture, my pancake art skills need a little more practice! Luckily most kids don't mind and crazy looking webs can actually add to the fun.
Make your pancake batter in a large mixing bowl. Transfer around a quarter of the mixture to a seperate bowl and mix in some cocoa powder. Pour the cocoa batter into a squeeze bottle.
Heat a non-stick frying pan over medium heat and brush the pan with coconut oil.
- MAKE WEB: Draw a web pattern with the cocoa batter,
- FILL: When the web is nearly set spoon the plain batter over the top.
- FLIP: Cook until bubbles appear on the surface (image 2) then flip and cook the other side until golden (usually around 1 - 1 ½ minutes).
Monster Pancakes
Turn spinach pancakes into one and two-eyed monsters by simply adding edible candy eyes. If you don't think these are bright enough, or you don't like the idea of spinach in pancakes then just make your favourite pancake batter and add some green colouring.
CHOKING HAZARD: Please note that the edible eyes are a choking hazard. If making for children under 4, a safer option would be to use a white chocolate button topped with a smaller dark chocolate drop.
I served this with "blood red" raspberry chia jam.
Blood Knife Pancakes
Make a stack of your favourite pancakes, stick a knife on top (I used a kid cutting knife) and add some "blood" to turn them into Halloween style pancakes. For the blood, I cooked some frozen raspberries until they were soft and broken down into a chunky sauce. You could use a jam or puree.
Halloween Cookie Cutter Pancakes (Ghost, Pumpkin & Witches Hat)
Be prepared to throw away your first attempt at making these Halloween shaped pancakes. It takes a little practise! Take your time to grease your cookie cutters properly and take care removing the cookie cutter before flipping.
Heat a non-stick frying pan over medium heat and brush the pan with coconut oil. Place greased Halloween cookie cutters onto the pan surface.
Spoon batter into the cookie cutter and spread the batter to fill the shape. Allow the pancake to cook, with the cookie-cutter in place, until bubbles form all over the surface. Gently remove the cutter using a set of tongs. Flip to cook the other side.
Top Tips When Using Cookie Cutters to Make Pancakes
- METAL: Only use metal cookie cutters. Plastic will melt.
- GREASE: Grease well and make sure to get any curves and corners on the inside of the cookie cutter.
- TONGS: Remove using tongs, the metal cutters will be hot.
- TO THICK?: If you find the pancake batter is a little thick to get into the corners then the batter can be thinned down by adding a couple tablespoons of milk.
You May Also Like...
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
Halloween Pancakes
Equipment
- Medium / Large Frying Pan
- Squeeze Bottle (Spiderweb pancakes)
- Halloween Cookie Cutters (Halloween Cookie Cutter Pancakes)
Ingredients
Spider Web Pancakes
- 185g (1½ Cups) Plain (All-Purpose) Flour
- 2½ teaspoons Baking Powder
- 2 tablespoons Sugar (optional)
- 1 Egg
- 250ml (1 cup) Milk
- 1 tablespoon Cocoa Powder
- ½ teaspoon Coconut Oil
Green Monster Pancakes
- 2 small Ripe Bananas
- 80g (2 cups) Spinach
- 1 Egg
- 125ml (½ cup) Milk
- 1 teaspoon Vanilla Extract
- 130g (1 cup) Buckwheat Flour
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Coconut Oil
- 12-24 Edible Eyes
Blood Knife Pancakes
- 185g (1½ cups) Plain (All-Purpose) Flour
- 2½ teaspoons Baking Powder
- 2 tablespoons Sugar (optional)
- 1 Egg
- 200ml (¾ cup + 1tbsp) Milk
- ½ teaspoon Coconut Oil
- 1 cup Frozen Raspberries
Halloween Cookie Cutter Pancakes
- 185g (1½ cups) Plain (all-purpose) Flour
- 2½ teaspoons Baking Powder
- 2 tablespoons Sugar (optional)
- 1 Egg
- 250 ml (1 cup) Milk
- ½ teaspoon Coconut Oil
Instructions
Spider Web Pancakes
- Gently whisk the flour and baking powder together in a large mixing bowl. Make a well in the centre of the flour mixture and break the egg into it. Pour in half the milk then whisk the ingredients together. Add the remaining milk and continue to whisk until combined.
- Transfer ¼ of the mixture to a seperate bowl. Add cocoa and whisk until combined. Pour this mixture into a squeeze bottle.
- Heat a medium non-stick frying pan over medium heat, and coat the pan with the coconut oil Use a pastry brush or wipe with a folded paper towel to ensure there is a thin, even coating of oil on the pan with no droplets of oil visible.
- Draw a web pattern with the cocoa mixture into the pan. When set, spoon the plain mixture over the top to completely cover. Cook until bubbles appear on surface. Flip and cook the other side until golden (usually around 1 - 1.5 mins). Repeat, brushing pan with oil between pancakes.
Green Monster Pancakes
- Add one of the bananas, spinach, egg, milk and vanilla to a blender and blitz until smooth.
- Add the flour, baking powder and cinnamon to a mixing bowl and stir until combined. Mash the remaining banana and add it to the dry ingredients along with the blended mixture. Gently stir until combined.
- Heat a large non-stick frying pan, over medium heat, and coat the pan with the oil. Use a pastry brush or wipe with a folded paper towel to ensure that there is a thin, even coating of oil on the pan with no droplets of oil visible
- Place 2 tablespoons of batter into the pan to form one pancake. Cook until bubbles appear on the surface then flip and cook the other side until golden (usually around 1 – 1 ½ minutes). If you have a big pan you can do several at once. Repeat with remaining batter.
- Push eyes randomly in the pancakes and serve with chia jam
Blood Knife Pancakes
- Gently whisk the flour and baking powder together in a large mixing bowl. Make a well in the centre of the flour mixture and break the egg into it. Pour in half the milk then whisk the ingredients together. Add the remaining milk and continue to whisk until combined.
- Heat a large non-stick frying pan, over medium heat, and coat the pan with the oil. Use a pastry brush or wipe with a folded paper towel to ensure that there is a thin, even coating of oil on the pan with no droplets of oil visible.
- Place a heaped tablespoon of batter into the pan. Cook until bubbles appear on the surface (see photo) then flip and cook the other side until golden (usually around 1 - 1 ½ minutes). If you have a big pan you can do several at once. Repeat with the remaining batter.
- Heat frozen raspberries in a small pan until broken down and reduced into a textured sauce.
- Stack the pancakes and add a knife in the top. Add the raspberry sauce around the knife and allow it to drip down the stack of pancakes
Halloween Cookie Cutter Pancakes
- Grease the insides of the Halloween cookie cutters liberally with coconut oil (or use an oil spray).
- Gently whisk the flour and baking powder together in a large mixing bowl. Make a well in the centre of the flour mixture and break the egg into it. Pour in half the milk then whisk the ingredients together. Add the remaining milk and continue to whisk until combined.
- Heat a large non-stick frying pan, over medium heat, and coat the pan with the oil. Use a pastry brush or wipe with a folded paper towel to ensure that there is a thin, even coating of oil on the pan with no droplets of oil visible.
- Place greased Halloween cookie cutters on to the pan surface . Spoon batter into the cookie cutter and spread the batter to fill the shape.Allow pancake to cook, with mold in place, until bubble form all over the surface. Gently remove the cookie cutter using a set of tongs. Flip to cook the other side (usually around 1 - 1½ minutes). Repeat with the remaining batter.
Recipe Notes
- Pan Temperature - Too hot and your pancakes will be scorched, too cold and they can become flat and tough. Aim for medium heat and be prepared to adjust up or down over the course of frying.Â
- You can replace coconut oil with another oil or you can use butter.Â
Leave a Comment