Halloween Pancakes

5 from 1 vote

These Halloween Pancakes have a wonderful pumpkin spice flavor. It’s a simple from-scratch batter that results in perfectly thick pancakes in only 30 minutes.

Prep Time10

Cook Time20

Total Time30

Servings: 4 inch pancakes

Calories: 379kcal

Author: Karin and Ken

Ingredients

2 cups all-purpose flour
2 cups whole milk
2 tablespoons apple cider vinegar
3 tablespoon brown sugar
2 large eggs lightly beaten
2 Tablespoons food grade activated charcoal powder
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Instructions

In a bowl or measuring cup add the milk and the two tablespoons of apple cider vinegar, Let this mixture sit for 5 minutes. The milk and vinegar are mixed together to create a faux buttermilk.
In a mixing bowl, place all of the dry ingredients and mix together.
After your milk mixture has rested for 5 minutes, add it to the mixing bowl with the dry ingredients.
Add in the vanilla extract and the eggs, mix everything together until just combined, but do not over mix.
Split your batter in half, pouring the second half of the batter into a separate bowl. In the second half of your batter, add two tablespoons of activated charcoal.
Add additional charcoal or food coloring gel if needed to reach the color or colors you desire.
Heat a skillet to medium low heat and spritz with oil or a little butter. Pour in about a quarter cup of pancake batter. Let the pancake cook for a couple of minutes until the bubbles that begin to appear start to pop. When the bubbles start to pop, use a spatula to flip the pancake over and cook for another 30 seconds to a minute until cooked through. Then remove from the pan and set aside.
Continue this process with both colors of batter until all of the pancakes have been made.
Serve. If pancake topping ideas are needed have a look at our suggestions. And it's always a great idea to have a list of delicious pancake side dishes on hand!

Video

Notes

Keep leftover Halloween pancakes in a Ziploc bag for up to 5 days in the refrigerator.
Add a little bit of milk at a time if your pancake batter is too thick until you get the right consistency.
Don’t overmix the batter to prevent the development of too much gluten, so you don’t have tough pancakes.

Nutrition