Fluffy, fun, and festive Halloween Pancakes shaped like ghosts, pumpkins, and spiderwebs with easy decorations and cozy fall flavors.

Scale

1 1/2 cups all-purpose flour

2 tbsp sugar

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk + 2–4 tbsp if needed

2 large eggs

3 tbsp melted butter or oil

1 tsp vanilla extract

Optional: 1/2 cup pumpkin puree + 1 1/2 tsp pumpkin spice

For decorating: mini chocolate chips, fruit slices, candy eyes, whipped cream

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1. Preheat griddle or skillet to medium heat and grease lightly.

2. Whisk together flour, sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk buttermilk, eggs, butter, and vanilla. Add pumpkin and spice if using.

4. Pour wet into dry and stir until just combined. Rest 5 minutes.

5. Scoop or pipe batter onto griddle to make shapes like ghosts or pumpkins.

6. Cook until bubbles form and edges are set, then flip once and cook 1–2 minutes more.

7. Decorate with chocolate chips, fruit, candy eyes, or whipped cream.

8. Serve warm with maple syrup or toppings of choice.

Do not overmix batter to keep pancakes fluffy.

Pumpkin puree adds natural orange color and moisture.

Batter can rest in the fridge up to 30 minutes.

Store leftovers in fridge 3 days or freeze up to 2 months.