Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large ripe banana, mashed
- 1 ¼ cups milk (dairy or plant-based)
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips (for the ghost faces)
- Cooking spray or extra butter for the griddle
Instructions
- Step 1: Mix the Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Ensure there are no large clumps so your pancakes rise evenly and stay fluffy.
- Step 2: Prepare the Wet Ingredients. In a separate medium bowl, mash the ripe banana until it is smooth with very few lumps. Whisk in the egg, milk, melted butter, and vanilla extract until the mixture is well combined and fragrant.
- Step 3: Combine into a Batter. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together. Do not overmix; a few small lumps are perfectly fine and will actually help the pancakes stay tender.
- Step 4: Shape and Cook the Ghosts. Heat a non-stick griddle or large skillet over medium-low heat and lightly grease it. To make the ghost shape, pour about 1/4 cup of batter onto the pan, then use the back of your spoon or the measuring cup to drag the bottom of the circle downward into a “tail” or wavy sheet shape. Cook for 2-3 minutes until bubbles form on the surface.
- Step 5: Add the Ghost Faces. Before flipping, place two mini chocolate chips near the top of the pancake for the eyes and one for a mouth. Carefully flip the pancake and cook for another 1-2 minutes until golden brown on the bottom. The chocolate chips will soften but hold their shape.
- Step 6: Plating and Serving. Transfer the ghost pancakes to a warm plate. Serve them with a drizzle of maple syrup or a dusting of powdered sugar to make the “ghosts” look even more ethereal. Enjoy them while they are warm and the chocolate is melty!
- Cook Time: 25 minutes