Halloween Pancakes

These spooky Halloween Pancakes are just amazing. They are fun, sweet, and vanilla-flavored. Made with wholesome ingredients, and without added sugar, they are super healthy and scary-licious! Perfect breakfast pancakes or treat for your Halloween party table.

The Halloween season is always fun in our house. Spooky decorations, candle lights, and scary movies, all are part of our yearly Halloween celebration. This year, like every year, we are going to carve pumpkins, decorate the house and make some Halloween treats for our small but amusing scary movie night.

I always prepare lots of food for Halloween evening, but this year I wanted to start our little family celebration much earlier. So I decided to make Halloween themed pancakes for breakfast.

These Halloween Pancakes are a great addition to the Halloween breakfast table. They are black and scary, spooky and dark. Dense but fluffy, and full of vanilla flavor. Super fun and spooky-licious!

Also packed with hearty OATS and fibers, proteins, and Omega-3s. They are filling and nutritious. And made without added unhealthy sugars. What a treat!

Ingredients used

This halloween pancake recipe is very simple. You will need only a few pantry ingredients:

• Oats. Hearty, healthy, and filling, oats are the most used ingredients in my cooking. I use them as a substitute for regular flour. Oats are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our hearts healthy. They also support healthy digestion and strong immunity. I used rolled oats in this recipe, but you can use quick oats if you like.
• Milk of choice. I used oat milk, but you can use whatever milk you prefer. Note that coconut milk won't work well here.
• Banana.
• Hemp seeds. They are an excellent source of healthy Omega-3s, but also a great source of proteins. A great addition to pancakes.
• Sweetener (optional). I recommend honey or maple syrup.

Other pantry ingredients you’ll need:

• Egg - I used free-range, pasture-raised. 
• Baking powder.
• Pinch of salt.
• Extra virgin coconut oil/coconut oil cooking spray - for greasing the pancake pan.

• For the topping: Greek yogurt and matcha powder, and some eyeyball candy. 
• Black food coloring. I used black paste for icing.

Look at the "Substitutions" section below if you are missing some of the ingredients.

How to make Halloween Pancakes

Halloween pancakes are really easy to make. It will take you 15 minutes TOPS! - and you need only basic equipment.

Equipment used

• Measuring cups.
• High speed blender. 
• Pancake pan - or any pan with non-stick surface.
• Flexible silicone spatula - for flipping the pancakes. 

Step by step instructions

• Step 1: Prepare the ingredients.
  • Start with preparing and measuring all the ingredients. Use measuring cups.
• Step 2: Mix the ingredients.
  • Place all pancake ingredients in a blender. Note: add wet ingredients first for easier blending.
  • Mix everything at high speed until you get a smooth texture.
  • This is a good time to taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
  • Let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken.
  • If pancake batter turns out too dense, add a bit more liquid - milk or water. Mix again. Pancake batter should be dense but still runny.
• Step 3: Bake the pancakes.
  • In the meantime, heat the pancake pan over medium heat and coat it with coconut oil cooking spray or coconut oil using the brush. 
  • For each pancake, drop ¼ cup of batter into the pan.
  • Cook for 1-2 minutes until pancake is lightly browned. 
  • Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate. 
  • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
  • Repeat the process with the remaining pancake batter.
• Step 4: Make topping and serve.
  • Mix yogurt with matcha powder and sweetener (honey or maple syrup) in a small bowl. Use a whisk or spoon.
  • Top the pancakes with a green topping and eyeball candies.
  • Serve and enjoy!

Tips for storing

• Keep the pancakes in an air-tight food container refrigerated. They will last up to 4 days.
• To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
• You can warm pancakes in the microwave. But don't overheat them. They will become soggy.

Substitutions

• You can use rolled oats or quick oats.
• You can swap oat milk for almond milk, cashew milk, or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. 
• You can use maple syrup and honey. Date syrup or molasses are a great option too.
• You can use coconut oil/spray or avocado oil/spray.
• Substitute hemp seeds with chia seeds or ground flax seeds.
• Make it vegan: Swap egg with a flax or chia egg. Use non-dairy milk.
• Make it gluten-free: Use certified gluten-free oats.
• Make it protein-packed: Add in a scoop of vanilla protein powder. 

Recipe tips

• When adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and this will prevent making lumps.
• Use a high-power blender to ensure everything blends well and the batter is smooth. 
• Make sure you let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken. This is very important because you don't want runny pancake batter.
• If you let the batter sit overnight, it will become dense so you may need to add a bit more liquid - milk or water.
• Always taste the butter. If you feel that pancakes are not sweet enough for your taste, add more sweetener.
• Sweetener recommendations:
  • I recommend using honey or maple syrup. Make sure you use honey in runny form.
  • Date syrup or molasses are great options too.
  • You can use stevia or any low-carb sweetener.
  • Adding sweetener is totally based on your preference.
• Make sure to use organic virgin coconut oil rather than refined versions.
• Black food-safe color: you can use any black food-safe coloring you like. I suggest activated charcoal or black paste for icing. It can be easily ordered online through Amazon or other specialty grocery retailers.
• Green food-safe color: you can use matcha powder, spinach powder, broccoli powder or green spirulina, or any green food-safe coloring.

Recipe

Halloween Pancakes

By Natalie

These spooky Halloween Pancakes are just amazing. They are fun, sweet, and vanilla-flavored. Made with wholesome ingredients, and without added sugar, they are super healthy and scary-licious!

5 from 40 votes

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 12 minutes mins

Resting time 1 minute min

Total Time 15 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 6 pancakes

Calories 179 kcal

Equipment

• Measuring cups
• Blender
• Pancake pan
• Flexible silicone spatula

Ingredients

  

1x2x3x

For pancakes:

• 1 ¾ cups oats
• ½ cup milk
• 1 medium egg
• 1 small banana
• 1 teaspoon baking powder
• ¼ cup hemp seeds
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 teaspoon black coloring paste or active charcoal
• 1 tablespoon honey or maple syrup optional

For green topping:

• 2 tablespoons Greek yogurt
• 1 teaspoon matcha powder
• 1 teaspoon honey or maple syrup
• Additional: A handful of candy eyeballs

Instructions

 

• Measure all the ingredients.
• Place all the ingredients in a blender. Note: add wet ingredients first for easier blending. Mix everything at high speed until you get a smooth texture.
• Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
• Let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken.
• Pancake batter should be dense but runny. If pancake batter turns is too dense, add a bit more liquid - milk or water. Mix again.
• Heat the pancake pan over medium heat and coat it with cooking spray or coconut oil using the brush.
• For each pancake, drop ¼ cup of batter into the pan.
• Top the pancake with chopped cranberries. Push the cranberry pieces into the batter.
• Cook for 1-2 minutes until pancake is lightly browned.
• Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate.
• Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
• Repeat the process with the remaining pancake batter.
• Mix yogurt with matcha powder and honey in a small bowl. Top the pancakes with green yogurt topping and add candy eyeballs.
• Serve and enjoy!

Notes

Makes 6 pancakes that serve 3 people.

Substitution

• You can use rolled oats or quick oats.
• You can swap oat milk for almond milk, cashew milk, or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. 
• You can substitute maple syrup and use honey. Date syrup or molasses are a great option too.
• You can substitute coconut oil/spray with avocado oil/spray.
• Substitute hemp seeds with chia seeds or ground flax seeds.
• Make it vegan: Swap egg with a flax or chia egg. Use non-dairy milk.
• Make it gluten-free: Use certified gluten-free oats.
• Make it protein-packed: Add in a scoop of vanilla protein powder. 

Tips for storing

• Keep oatmeal pancakes in an air-tight food container refrigerated. They will last up to 4 days.
• To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
• Pancakes can be warmed in the microwave. Don't overheat them.

Black food-safe color: you can use any black food-safe coloring you like. I suggest activated charcoal or black paste for icing. It can be easily ordered online through Amazon or other specialty grocery retailers.

Green food-safe color: you can use matcha powder, spinach powder, broccoli powder or green spirulina, or any green food-safe coloring.

As a measure, I used a US cup (240ml). See "Recipe tips" for more info.

Nutrition

Serving: 1pancake | Calories: 179kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 244mg | Fiber: 3g | Sugar: 6g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 3mg

Keyword halloween breakfast ideas, halloween pancake ideas, halloween pancake recipe, halloween pancakes, halloween themed pancakes, spooky pancakes

Tried this recipe?Don’t forget to rate it and leave the comment. I would love to hear what you think.

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

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