Colorful Halloween Pancakes
These colorful pancakes are a fun twist on a fall breakfast classic. You’ll love how fluffy and soft they are, with cozy seasonal spice. Add themed toppings for a spooky Halloween vibe.
Servings: 16
Equipment
- Skillet Large
Ingredients
- 2 Cups all purpose flour
- 2 Cups milk whole
- 2 Tablespoons apple cider vinegar
- 3 Tablespoons brown sugar
- 2 eggs lightly beaten
- 1 Teaspoon vanilla extract
- 1 Teaspoon pumpkin pie spice
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- ½ Teaspoon salt
- orange food coloring
- green food coloring
- purple food coloring
Instructions
- In a bowl or measuring cup add the milk and 2 tablespoons of apple cider vinegar. Let this mixture sit for 5 minutes.
- 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 fourths, pour each of the fourths of batter into separate bowls.
- Set one of the bowls aside. In one of the bowls of batter add green food coloring and mix until combined. In the third bowl of batter add orange food coloring and mix until combined. In the fourth bowl of batter add purple food coloring and mix until combined.
- 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 remaining batter for all the colours until all the pancakes have been made.
- Serve immediately.
Notes
Don’t overmix: Stir just until combined so your pancakes stay fluffy and tender.
Use gel coloring: Gel gives bolder color without thinning the batter.
Keep warm: Place cooked pancakes on a tray in a low oven while you finish the rest.
Make extra: These freeze well and can be reheated in the toaster.
Add edible blood: For spooky toppings, mix red food coloring into syrup or warm jam with juice.
Try flavored syrup: Strawberry, raspberry or maple syrup with food coloring all work for the “blood” effect.
Serve straight from the oven: Keeping pancakes warm while you cook makes serving easier for a crowd.
Use gel coloring: Gel gives bolder color without thinning the batter.
Keep warm: Place cooked pancakes on a tray in a low oven while you finish the rest.
Make extra: These freeze well and can be reheated in the toaster.
Add edible blood: For spooky toppings, mix red food coloring into syrup or warm jam with juice.
Try flavored syrup: Strawberry, raspberry or maple syrup with food coloring all work for the “blood” effect.
Serve straight from the oven: Keeping pancakes warm while you cook makes serving easier for a crowd.
Nutrition
Calories: 97kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 232mg | Potassium: 72mg | Fiber: 1g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
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