Get ready for Halloween by starting off your weekend with a little something unexpected: pancakes in frightfully fun shapes. They’re easy to prepare using our Halloween-themed pancake molds. Kids will love to lend a hand; they can stir together the ingredients for the batter and drizzle maple syrup over the cooked pancakes.
Halloween Pumpkin Chocolate Chip Pancakes
2 cups (10 oz./300 g) pumpkin chocolate chip pancake mix
1 egg
1 cup (8 fl. oz./250 ml) milk
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted and cooled slightly
Maple syrup for serving
In a large bowl, whisk together the pancake mix, egg, milk and butter until the batter is almost smooth; do not overbeat.
Heat a griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of the Halloween pancake molds with vegetable oil, or spray with nonstick cooking spray. Set the molds, with the crossbars and handles up, on the griddle and heat until hot.
Pour about 1/3 cup (3 fl. oz./80 ml) of the batter into each mold. If necessary, use a butter knife or small offset spatula to spread the batter into the corners of the molds. Cook until bubbles form on top and the batter is set, 2 to 3 minutes. Remove the molds and, using a spatula, flip the pancakes over. Cook until golden brown on the other side, about 2 minutes more.
Keep warm until all the pancakes are cooked. Repeat with the remaining batter, adding more oil to the griddle and greasing the molds as needed. Drizzle the pancakes with maple syrup and serve. Makes about 8 pancakes.
Williams-Sonoma Test Kitchen