Pumpkin Pancake Ghosts: Fun Gluten Free Halloween Breakfast Recipe

As the crisp autumn air settles in and leaves crunch beneath your boots, it’s time to bring a little seasonal magic into your kitchen. These Pumpkin Pancake Ghosts are more than just cute they’re fluffy, gluten-free, and packed with fall flavor. With warm pumpkin spice and a playful ghostly shape, they’ve quickly become a favorite in our house, especially for Halloween morning or cozy weekend brunches. Whether you’re serving little goblins or just love creative breakfasts, this recipe makes spooky season taste better than ever.

Let’s walk through how to make them with step-by-step instructions, helpful tips, and fun variations like adding a gluten-free streusel topping or making a dairy-free version.

Pumpkin Pancake Ghosts

Matteo

These Pumpkin Pancake Ghosts are a fun, gluten-free twist on classic pancakes perfect for Halloween or cozy fall mornings. With warm spices and playful shapes, they’re both festive and delicious.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American, Gluten Free

Servings 4 people

Calories 185 kcal

Equipment

• mixing bowls
• whisk
• spoon or squeeze bottle for shaping ghosts
• nonstick or cast-iron skillet
• spatula

Ingredients

  

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• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 tbsp coconut sugar or brown sugar
• 1 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp cinnamon
• 0.25 tsp ground nutmeg
• 1 pinch salt
• 0.75 cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• 0.75 cup dairy-free milk (like almond or oat)
• 1 tsp vanilla extract
• 2 tbsp avocado oil or melted coconut oil (plus more for pan)
• mini chocolate chips or raisins (optional, for eyes)

Instructions

 

• In a medium bowl, whisk together the flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In another bowl, combine the pumpkin purée, eggs, milk, vanilla, and oil until smooth.
• Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.
• Heat a nonstick or cast-iron skillet over medium heat and lightly grease with oil.
• Use a spoon or squeeze bottle to form ghost shapes in the pan—create an oval head and trailing body.
• Cook until bubbles form and edges are set, about 2–3 minutes. Flip carefully and cook another 2 minutes.
• While still warm, add chocolate chips or raisins for ghost eyes. Serve immediately or store.

Notes

Use a squeeze bottle for easier ghost shapes. Keep your pan at medium-low heat to avoid burning. Try variations like a gluten-free streusel topping or a vegan version using flax eggs and oat milk.

Nutrition

Calories: 185kcalCarbohydrates: 22gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 82mgSodium: 190mgPotassium: 170mgFiber: 2gSugar: 4gVitamin A: 4750IUVitamin C: 2mgCalcium: 80mgIron: 1.2mg

Keyword fall breakfast, ghost pancakes, gluten-free halloween, pumpkin pancakes

Tried this recipe?Let us know how it was!

Ingredients You’ll Need

Here’s everything to keep on hand for these spiced pumpkin pancake ghosts:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon coconut sugar (or brown sugar)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt
• ¾ cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• ¾ cup dairy-free milk (like almond or oat)
• 1 teaspoon vanilla extract
• 2 tablespoons avocado oil or melted coconut oil (plus more for pan)
• Optional: mini chocolate chips or raisins for ghost eyes

Tip: For a quick weekday option, these pair beautifully with my make-ahead gluten-free oats or my gluten-free banana bread.

Step by Step Instructions

1. Mix dry ingredients: In a medium bowl, whisk together the flour, coconut sugar, baking powder, baking soda, spices, and salt.
2. Combine wet ingredients: In another bowl, mix pumpkin purée, eggs, milk, vanilla, and oil until smooth.
3. Create your batter: Add wet to dry ingredients and stir until just combined. Don’t overmix.
4. Preheat skillet: Heat a nonstick or cast-iron skillet over medium. Add a bit of oil.
5. Make ghost shapes: Use a spoon or squeeze bottle to draw ghost outlines in the pan. Make an oval head and a trailing body just be playful! Fill in with more batter if needed.
6. Cook gently: Cook until bubbles form and edges set (about 2–3 minutes), then flip carefully and cook another 2 minutes.
7. Decorate: Use chocolate chips or raisins for eyes while the pancakes are still warm.

Want to turn this into a spooky breakfast spread? Serve alongside gluten-free apple crisp or my easy chocolate truffle pops for a treat-filled table.

Tips for Ghost Pancake Success

• Use a squeeze bottle: It gives more control when shaping the ghosts. A spoon works too just go slow.
• Keep the pan medium-low: This prevents burning the edges before the pancake cooks through.
• Don’t overcrowd: Make one or two ghosts at a time, depending on your skillet size.
• Use parchment as a guide: You can draw ghost outlines on paper, then place them under a clear pan or griddle for tracing.

If you’re new to gluten-free pancake making, my buckwheat pancake guide is another great resource to help with texture and flipping confidence.

Easy Variations You’ll Love

Want to take these ghost pancakes up a notch? Try one of these fun twists:

Gluten-Free Streusel Topping

Combine:

• 2 tablespoons oat flour
• 1 tablespoon coconut sugar
• 1 tablespoon dairy-free butter
• Pinch of cinnamon

Sprinkle on each pancake before flipping for a sweet crunch.

Vegan Option

• Replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water, rest 5 min)
• Use oat milk and coconut oil

These substitutions work well and maintain the same spooky cuteness.

Looking for more fall-friendly sweets? Check out my mini gluten-free vegan apple muffins and these gluten-free pumpkin desserts that are perfect for your Halloween spread.

Storage and Reheating Tips

Got leftovers? Lucky you! These ghost pancakes store and reheat well:

• Refrigerate in an airtight container up to 4 days.
• Freeze in a single layer first, then stack with parchment between. Use within 2 months.
• Reheat in the toaster, oven (350°F for 5–7 minutes), or microwave for 30–40 seconds.

Make a batch ahead and pop a few into lunchboxes or quick breakfasts. They pair well with chia seed water for a light, nutritious morning boost.

FAQ: Pumpkin Pancake Ghosts

1. Can I use canned pumpkin pie mix instead of purée?
No pie mix contains added sugars and spices, which can throw off the balance. Use pure pumpkin purée.

2. Do I need to chill the batter?
Not for this recipe. Use the batter immediately after mixing for the fluffiest ghosts.

3. Can I double the recipe?
Yes! Double all ingredients and cook in batches. Freeze extras for easy weekday treats.

4. What’s the best flour blend to use?
A 1:1 gluten-free flour with xanthan gum is ideal. I recommend blends like King Arthur or Cup4Cup for structure and softness.

Wrap-Up: A Spooky Breakfast Worth Repeating

These Pumpkin Pancake Ghosts are more than just a festive breakfast they’re a warm, nourishing way to celebrate the season. Easy to make, fun to decorate, and totally gluten-free, they’re sure to bring smiles to your table, from toddlers to adults. Whether you’re prepping for Halloween or just enjoying cozy weekend mornings, these little pancake spirits are always welcome.

For more cozy recipes like this one, visit my gluten-free breakfast collection or discover even more Halloween-friendly dishes on GoldenGlutenFree.com.