Ghost Pancakes Haunted Breakfast

Ghost Pancakes are my go-to when I want to surprise my family or friends with a breakfast that is both delicious and delightfully whimsical. These fluffy pancakes get transformed into playful ghosts thanks to some basic shaping tricks and a sprinkle of powdered sugar using simple homemade stencils. They always bring big smiles to the table, especially during the Halloween season or anytime a little magic is needed at breakfast.

The first time I made these was for a family Halloween brunch and the giggles at the table made the extra effort worthwhile. Now any excuse for ghost pancakes becomes a small celebration.

Ingredients

• All-purpose flour: gives these pancakes their signature fluff and structure. Look for unbleached flour for a tender crumb.
• Granulated sugar: ensures a touch of sweetness without overwhelming the pancake. Keep it in balance so the toppings shine.
• Baking powder and baking soda: help the pancakes rise beautifully and provide a light texture. Fresh leavening is key so check the expiration date.
• Salt: brings out sweetness and balances the richness. Fine sea salt distributes evenly throughout the batter.
• Whole milk: adds moisture and richness to the batter. Use full-fat milk for the best texture.
• Large eggs: help bind everything together and support a tender fluffy crumb. Room temperature eggs mix in more evenly.
• Unsalted butter: delivers a rich buttery flavor and helps the pancakes brown. Allow it to cool slightly so it does not cook the eggs.
• Vanilla extract: brings classic aroma and warmth. Use pure extract for natural flavor.
• Vegetable oil or extra butter: keeps the pancakes from sticking and gives a delicate golden edge.
• Powdered sugar: makes the stencil designs pop. Sift for a snowy dusting and the cleanest lines.
• Chocolate chips or mini candies: create playful ghost faces. Pick mini chocolate chips or small candies for the right size details.

Instructions

Prepare the Dry Ingredients:

In a large mixing bowl whisk together the all-purpose flour granulated sugar baking powder baking soda and salt for at least thirty seconds to fully aerate and combine. This removes lumps and ensures even distribution.

Combine the Wet Ingredients:

In a separate bowl whisk whole milk eggs cooled melted butter and vanilla extract thoroughly until you see no streaks of egg or fat remaining. This creates a uniform liquid so the pancake texture stays consistent.

Mix the Batter:

Pour the wet mixture into the dry bowl slowly while gently stirring with a spatula or wooden spoon. Mix just until you see no visible dry flour. The batter should still be lumpy and thick. Let it rest for five minutes which helps hydrate the flour for extra fluffiness.

Heat and Grease the Pan:

Place a nonstick skillet or griddle on medium heat and allow it to warm for at least two minutes. Lightly grease the surface with vegetable oil or butter, using a paper towel to wipe away excess so pancakes will brown evenly.

Shape and Cook the Ghosts:

Ladle out about one quarter cup of batter onto the hot pan. Quickly use the back of a spoon to nudge the batter into a ghostly shape with a rounded top and either a pointed bottom or some gentle waves along the base to mimic movement.

Wait for the Flip:

Let the pancakes cook undisturbed until bubbles appear on the surface and the edges begin looking set which takes about two to three minutes. Gently slide a spatula underneath and flip. Cook for one to two more minutes on the second side until both sides are golden and pancakes are cooked through.

Repeat and Keep Warm:

Transfer each finished pancake to a plate. Continue with the rest of the batter, greasing the pan as needed to prevent sticking. Tent with foil or place the plate in a low oven to keep pancakes warm.

Stencil the Ghosts:

Place a ghost-shaped stencil over each pancake once they have cooled for one or two minutes. Use a sifter or fine mesh sieve to dust a thin layer of powdered sugar over the stencil then lift carefully to reveal the design.

Add Faces and Serve:

Add mini chocolate chips or small candies for eyes and a mouth to give each pancake personality. Serve right away with maple syrup berries or your favorite sides.

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My favorite touch is the vanilla extract which fills the kitchen with warmth and coziness as the pancakes cook. Once my youngest saw his ghost pancake with chocolate chip eyes he insisted every pancake have a silly face from that day on. It sparked a fun family tradition we look forward to each year.

Perfect Pancake Storage

Keep leftovers fresh by letting them cool completely, then layering with parchment and sealing in an airtight container in the fridge for up to three days. Reheat in a toaster oven or on a dry skillet for the fluffiest results. If you want to freeze them, stack with parchment and place in a freezer bag, squeezing out as much air as possible. They can be reheated from frozen in the oven or microwave.

Clever Ingredient Swaps

Try using a plant-based milk like oat or almond to keep these dairy free, or replace the butter with melted coconut oil or vegan margarine. For gluten free pancakes, a one-to-one gluten free all-purpose flour blend works well: just check that your baking powder and soda are gluten free too. If you are out of vanilla, a pinch of cinnamon or cardamom is a cozy substitute.

Serving Suggestions

Pile pancakes high and dust with extra powdered sugar for dramatic effect, or drizzle with maple syrup for classic comfort. Fresh berries add brightness and tart balance to the sweet fluffy cakes. For a special treat, set out bowls of different candies so everyone can give their ghost pancake its own funny face.

Create Your Own Stencils

Cut a simple ghost shape from parchment or clean cardstock: the more playful the outline, the better. If you are in a hurry, fold paper and snip freehand, just like making paper snowflakes. Kids love designing their own shapes and seeing the magical reveal after the sugar is sifted.

Seasonal Adaptations

Add a pinch of cinnamon or nutmeg to the dry ingredients for a cozy autumn twist. Stir in orange or lemon zest to brighten the flavor for spring brunches. Use heart or star stencils instead for other seasonal celebrations.

Success Stories

My nieces still talk about the pancake ghost party we had last October, and even picky eaters devoured two or three each. Sharing these at brunch or a holiday morning quickly turns a regular breakfast into a cherished memory.

Easy Freezer Meal

To turn this recipe into a freezer breakfast, cook pancakes as directed and cool completely. Stack with parchment and store in a zip-top bag. Reheat in a toaster or oven for a quick weekday treat. You can also stencil and decorate after reheating for the freshest look.

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If you ever run out of stenciling materials, a paper coffee filter snipped into shape works perfectly in a pinch. The best part of ghost pancakes is the creative freedom to make each one unique and have fun with your family: no two ghosts ever look the same.

Common Questions

→ How do I shape pancakes like ghosts?

Use a spoon to guide the batter into a wide top that tapers to a point or wavy base for a ghostly look.

→ Can I use a boxed pancake mix?

Yes, but the homemade batter offers extra fluff and flavor. Shape and decorate as described for best results.

→ What can I use for ghost stencils?

Cut shapes from parchment paper or clean cardstock. Place over pancakes before sifting the powdered sugar.

→ How do I make them extra fluffy?

Let the batter rest for 5 minutes before cooking, and avoid over-mixing to keep pancakes light.

→ What toppings pair well with ghost pancakes?

Maple syrup, fresh berries, whipped cream, or a sprinkle of cinnamon work well alongside the classic powdered sugar.

→ Are these suitable for vegetarians?

Yes, all ingredients listed are vegetarian-friendly.

→ Can I make these gluten-free?

Yes, substitute the flour for a gluten-free blend and check other ingredients for allergen information.