Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 1 large egg, room temperature
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Mini chocolate chips (for ghost eyes)
- Whipped cream or powdered sugar (optional garnish)
- Ghost-shaped cookie cutter
Instructions
- Preheat your oven to 425°F (220°C). Line a standard 13×18-inch rimmed baking sheet with parchment paper or grease it generously with non-stick cooking spray or melted butter. Ensure the corners are well-coated so the pancake releases easily after baking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined. Do not overmix; a few small lumps are perfectly fine and help keep the pancakes fluffy.
- Pour the batter onto the prepared sheet pan. Use a spatula to spread it evenly into all the corners. Bake for 12 to 15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the pan from the oven and let it cool for about 2 to 3 minutes.
- Use a ghost-shaped cookie cutter to press shapes directly into the large sheet pancake. Carefully lift the ghost shapes out and place them on serving plates. Press two mini chocolate chips into the “head” of each ghost to create eyes. Serve immediately with maple syrup or a dollop of whipped cream for an extra “foggy” effect.
- Cook Time: 25 minutes