Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
- ½ cup mini marshmallows (for eyes and “ghostly” texture)
- ¼ cup semi-sweet chocolate chips or chocolate syrup
- 1 teaspoon vanilla extract
- Non-stick cooking spray or extra butter for the griddle
Instructions
- Step 1: Prepare the Batter. In a large bowl, sift together the flour, baking powder, sugar, and salt. In a separate small bowl, whisk the egg, milk, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or wooden spoon until just combined. Do not overmix; a few small lumps are perfectly fine and help keep the pancakes fluffy.
- Step 2: Form the Ghost Shapes. Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease the surface. To create the ghost shapes, pour the batter into a squeeze bottle or use a large spoon. Draw an oval for the head and pull the batter downward into a wavy, tapering “tail” shape. Fill in the center of your outline with more batter. Keep the heat low to ensure the pancakes stay pale and white rather than golden brown.
- Step 3: Cook and Flip. Watch for small bubbles to form on the surface of the pancake. Once the edges look set and the bubbles pop without filling back in, carefully slide a spatula underneath. Flip the ghost pancake quickly to maintain its shape. Cook the other side for another 1 to 2 minutes until it is cooked through but still light in color.
- Step 4: Decorate with Marshmallows and Chocolate. Remove the pancakes from the heat and place them on a serving plate. While they are still hot, press two mini marshmallows onto the “head” area to create eyes. Place a chocolate chip in the center of each marshmallow (the heat will melt them slightly so they stick). Use chocolate syrup or melted chocolate to draw a large, “O” shaped mouth for a classic “boo” expression.
- Cook Time: 30 minutes