Pumpkin Pancake Ghosts
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.
Equipment
- mixing bowls
- whisk
- spoon or squeeze bottle for shaping ghosts
- nonstick or cast-iron skillet
- spatula
Ingredients
- 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
Tried this recipe?Let us know how it was!