Festive Halloween Pancakes
User Reviews
5.0
3 reviews
Excellent
Festive Halloween Pancakes
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These Halloween pancakes are soft and fluffy like all great pancakes should be, but they're colored to match the spooky Halloween season. They're spook-tacularly delicious!
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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 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!
Notes
- Don't overmix your batter. Overmixing leads to the development of too much gluten and tough pancakes.
- Don't overcook the pancakes. They should be just golden brown.
- Always let your pancake batter rest for about 5 minutes before making the pancakes.
- Hold pancakes in the oven. Keep your oven on a very low temp 150-200, place pancakes as they finish cooking on a baking tray and keep them in the oven to keep them warm while you finish the entire batch.
- If you're looking for wonderful syrup recipes and butters look no further!
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
64g
(21%)
Protein
13g
(26%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
869mg
(36%)
Potassium
285mg
(8%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
334IU
(7%)
Vitamin C
1mg
(1%)
Calcium
290mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 184 inch pancakes
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 64g | 21% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 869mg | 36% |
| Potassium | 285mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 290mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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