Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1–2 teaspoons black gel food coloring (use high-quality gel for the deepest black)
- Butter or non-stick spray for the griddle
- Optional toppings: Whipped cream, raspberry syrup (for “blood”), or candy eyeballs
Instructions
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Use a whisk to stir everything together until there are no clumps. This ensures your pancakes rise evenly and stay light and fluffy.
- In a separate medium bowl, whisk the milk, egg, melted butter, and vanilla extract. Once the mixture is smooth, add the black gel food coloring. Start with one teaspoon and whisk thoroughly. If the color looks grey rather than black, add a bit more until you achieve a deep, dark ink-like hue.
- Pour the wet black mixture into the dry ingredients. Use a spatula to gently fold the ingredients together. Stop mixing as soon as the flour streaks disappear. A few small lumps are perfectly fine; over-mixing will lead to tough, rubbery pancakes.
- Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease the surface with butter or cooking spray. Pour about ¼ cup of batter onto the griddle for each pancake. Cook until small bubbles form on the surface and the edges look set. Carefully flip and cook for another 1-2 minutes on the other side. Keep the heat low to prevent the black color from browning or scorching.
- Stack the black pancakes on a plate. For a truly spooky effect, drizzle bright red raspberry syrup over the top to mimic blood. Add a dollop of whipped cream and place two candy eyeballs on top to create a “monster” look. Serve immediately while warm.
- Cook Time: 25 minutes