Halloween: My Favorite Pumpkin Pancakes Recipe with Whipped Cream Ghosts

Spooky delicious pumpkin pancakes topped with whipped cream ghosts—perfect for a Halloween breakfast!

Easy

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These fluffy pumpkin pancakes are bursting with autumn spices and come with a fun, ghostly topping. Make a batch for a festive Halloween morning, then pipe adorable whipped cream ghosts and add chocolate chip eyes. A treat that's as fun to make as it is to eat!

Directions

In one bowl, whisk together 1 1/2 cups milk, 1 cup pumpkin puree, 1 egg, 2 tablespoons melted butter, and 2 tablespoons vinegar. In a separate large bowl, combine 2 cups all-purpose flour, 3 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt. Pour the wet ingredients into the dry and stir just until blended—don't overmix.

Lightly oil a griddle or frying pan and set it over medium-high heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on top and the edges look set, then flip and cook until golden brown on both sides. Serve right away.

For the ghost topping, beat 1 pint of heavy whipping cream with 3 tablespoons powdered sugar until very stiff peaks form. Spoon the cream into a gallon-sized Ziploc bag, twist the top closed, and snip off a small corner. Pipe ghost shapes onto the cooled pancakes (let them cool a few minutes so the cream doesn't melt). Add two mini chocolate chips per ghost for eyes.