Whole Wheat Pumpkin Pancake Ghosts

ghost pancakesWhole Wheat Pumpkin Pancake Ghosts

Perfect for feeding those ghouls and goblins Halloween Morning.


1 cup whole wheat flour
½ cup cake flour or all purpose flour
1 tsp baking soda
2 tsp baking powder
¼ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
1 cup buttermilk
1 cup pumpkin puree
2 eggs
2 TBS oil
1 tsp vanilla
2 TBS dark brown sugar
mini-chocolate chips for ghost eyes


Measuring cups/spoons
griddle or frying pan


Heat griddle or frying pan over medium to medium-high heat until you can feel the heat when you hold your hand over it. If you drop a drop of water on it, the water should scatter. If you have a temperature gage on your griddle, it should be about 375-400° degrees F. You don’t want it too hot. Not high heat.


Mix the dry ingredients. Add the wet ingredients and whisk just until mixed. If it’s too thick, add a little more buttermilk.

Using a spoon, shape about ¼-⅓ cup batter into the form of a ghost. Put two mini-chocolate chips for eyes.

Cook until the edges brown and bubbles form. Gently flip and cook until the other side is browned.


about 8 pancakes, depending on the size of your ghosts

High in selenium
Very high in vitamin A

Serve with maple syrup or apple butter.

You may substitute all-purpose flour for the cake flour if that’s all you have on hand. You may also use only whole wheat flour, just increase whole wheat to 1 ½ cups and omit cake flour; pancakes will be just a bit heavier.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?


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