Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk (any variety)
- 1 large egg, beaten
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- Mini chocolate chips (for ghost eyes)
- Powdered sugar (for dusting)
- Maple syrup (for serving)
Instructions
- Preheat your oven to 425°F (220°C). Generously grease a 13×18-inch rimmed baking sheet (half-sheet pan) with butter or non-stick cooking spray. For even easier removal, line the bottom with parchment paper and grease the paper as well. This ensures your giant pancake doesn’t stick when it’s time to cut out your ghosts.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, combine the milk, beaten egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep the pancakes fluffy.
- Pour the batter onto the prepared baking sheet. Use a spatula to spread it evenly into the corners. Place the pan in the oven and bake for 12 to 15 minutes, or until the pancake is golden brown on the edges and a toothpick inserted into the center comes out clean. The pancake should spring back when lightly touched.
- Let the sheet pancake cool for about 3 to 5 minutes. Use a ghost-shaped cookie cutter to punch out shapes directly from the pan. If you don’t have a cutter, you can use a small knife to free-hand ghostly silhouettes. Remove the ghosts carefully with a spatula. Don’t throw away the “scraps”—they are delicious for snacking!
- Place two mini chocolate chips onto each ghost to create eyes. If the pancake is still warm, they will stick easily. Dust the ghosts with a light coating of powdered sugar to give them a pale, ethereal look. Serve immediately with warm maple syrup and your favorite breakfast sides.
- Cook Time: 25 minutes