Halloween Pancakes
Fluffy, egg-free pumpkin pancakes with mixed spice and chocolate chips, topped with a chocolate spider web and edible eyes. An easy, fun vegan Halloween breakfast perfect for using leftover pumpkin.
Equipment
2 mixing bowls or a bowl and a jug
whisk
large non-stick frying pan
spatula
piping bag with a small round nozzle
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
Dry ingredients
- 250 g plain flour
- 2 Tbsp baking powder
- 2½ tsp mixed spice
- ¾ tsp ground cinnamon
- ½ tsp salt
- 6 Tbsp dark brown sugar
Wet ingredients
- 300 ml milk of choice
- 3 Tbsp vegetable oil
- 1 tsp vanilla extract
- 240 g pumpkin purée
To finish and cook
- 100 g dark chocolate chips
- butter of choice for greasing the pan
For the spider web decoration
- 3-4 Tbsp chocolate spread
- edible eyes
Instructions
MAKE THE BATTER:
- In a large bowl, mix together the flour, baking powder, mixed spice, cinnamon, salt and brown sugar.250 g plain flour, 2 Tbsp baking powder, 2½ tsp mixed spice, ¾ tsp ground cinnamon, ½ tsp salt, 6 Tbsp dark brown sugar
- In a separate bowl or jug, whisk together the milk, vegetable oil, vanilla extract and pumpkin purée until smooth.300 ml milk of choice, 3 Tbsp vegetable oil, 1 tsp vanilla extract, 240 g pumpkin purée
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix, a few small lumps are fine.
- Fold in the chocolate chips.100 g dark chocolate chips
COOK THE PANCAKES:
- Heat a large frying pan over a medium-high heat and grease it generously with butter.butter of choice
- Add 4 tablespoons (about ¼ cup) of batter to the pan for each pancake. Turn the heat down to medium and cook for 1–2 minutes, until bubbles form on the surface.
- Flip the pancake and cook for a further minute or so, until golden and cooked through.
- Repeat with the rest of the batter, adding more butter to the pan as needed. Keep cooked pancakes warm in a low oven.
DECORATE WITH A SPIDER WEB:
- Stack the pancakes on a serving plate.
- Spoon the chocolate spread into a piping bag fitted with a small round nozzle.3-4 Tbsp chocolate spread
- On the top pancake, pipe 4 straight lines that cross in the centre to make an 8-pointed star, covering most of the surface.
- Pipe small curved lines between neighbouring star lines, about halfway along each one, then repeat near the outer ends to create the web.
- Place two edible eyes on the spider web and serve straight away.edible eyes
Notes
- Pumpkin purée: use 100% pumpkin, not sweetened pumpkin pie filling. Homemade roasted pumpkin or butternut squash purée works – strain it if watery.
- Vegan: check that the chocolate chips, chocolate spread and edible eyes are vegan.
- Gluten-free: use a plain gluten-free flour blend and gluten-free baking powder.
- Storage: fridge for up to 3 days, or freeze undecorated for up to 3 months. Reheat in the toaster or oven.
- More ideas: see the post for ghost, blackberry spider, mummy and vampire bite designs.
Nutrition
Serving: 4pancakesCalories: 140kcalCarbohydrates: 25gProtein: 3gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 2mgSodium: 252mgPotassium: 115mgFiber: 2gSugar: 8gVitamin A: 1136IUVitamin C: 1mgCalcium: 134mgIron: 1mg