Halloween Pancakes are the perfect blend of spooky fun and wholesome goodness for your festive breakfast table! Breakfast enthusiasts will love the bold contrast of deep black pancakes—colored with charcoal or paste—topped with bright green matcha yogurt and playful candy eyeballs that add a spooky touch. With nourishing ingredients like oats, banana, hemp seeds, and optional honey or maple syrup, this recipe delivers a balanced, flavorful treat. Ready in just a few simple steps, it’s easy to whip up, visually impressive, and packs a nutritious punch—just in time for Halloween celebrations!
Why You’ll Love This Halloween Pancakes
This recipe brings spooky charm and wholesome flavors in one playful breakfast. The inky-black pancakes create a dramatic Halloween vibe without artificial tricks—just enough enchantment to delight without sacrificing taste or nutrition. Easy to make in a blender, they’re naturally sweetened by banana and optionally boosted with honey or syrup. Topped with a vibrant green yogurt twist and candy eyeballs, these pancakes transform your morning into festive fun that kids will beg to make again.
Ingredients
1¾ cups oats (rolled or quick)
½ cup milk (oat, almond, soy, or cow’s milk)
1 medium egg (or flax/chia “egg” for vegan)
1 small banana
1 teaspoon baking powder
¼ cup hemp seeds (or chia seeds or ground flax)
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon black coloring paste or activated charcoal
1 tablespoon honey or maple syrup (optional)
For the green topping:
2 tablespoons Greek yogurt (or non‑dairy yogurt)
1 teaspoon matcha powder (or spinach powder, spirulina)
1 teaspoon honey or maple syrup
Additional garnish:
A handful of candy eyeballs
Step‑by‑Step: How to Make Halloween Pancakes
Prep: Measure and gather all ingredients—this makes assembly smooth and stress‑free.
Blend: In a blender, add wet ingredients first (milk, egg or substitute, banana, vanilla, optional syrup), then toss in oats, baking powder, hemp seeds, salt, and black coloring. Blend until ultra‑smooth.
Sweeten (optional): Sample the batter and add more syrup if needed for sweetness.
Rest: Let it sit for a minute—the oats will absorb moisture, thickening the batter slightly.
Adjust: If the batter becomes too thick, stir in a little milk or water until it’s pourable but thick.
Heat the pan: Warm a skillet or griddle over medium heat. Opt for a nonstick skillet or lightly grease your pan—brushing on a bit of coconut oil helps keep the pancakes from sticking.
Cook: Pour about ¼ cup of batter per pancake onto the hot pan. Optionally press in a few cranberries for texture or color.
Flip gently: Cook 1–2 minutes until lightly browned, flip carefully with a silicone spatula, and cook another minute.
Repeat: Keep the pan greased between batches to ensure easy turning.
Make the topping: Stir yogurt, matcha, and syrup until smooth and green.
Assemble: Stack pancakes, spoon on green yogurt topping, and press candy eyeballs on top.
Serve immediately and enjoy your spooky breakfast!
Helpful Tips
Add wet ingredients to the blender first—this ensures smoother blending.
If the batter thickens after resting, thin it with a splash of milk or water—ideal pourable consistency is key.
Use a nonstick pan or lightly oiled surface; brushing coconut oil prevents pancakes from sticking.
Flip pancakes with a flexible silicone spatula to avoid tearing.
Keep the pan coated between batches for consistently clean releases.
Taste the batter early—you control sweetness and flavor.
Substitutions And Variations
Oats: Use rolled or quick oats interchangeably.
Milk: Oat, almond, soy, or cow’s milk work; avoid coconut milk (it alters texture).
Sweetener: Swap honey for maple syrup, date syrup, or molasses.
Seed: Hemp seeds can be replaced with chia or ground flax seeds.
Egg (vegan): Use flax egg or chia egg instead of chicken egg.
Gluten‑free: Use certified gluten‑free oats for a safe option.
Protein boost: Stir in vanilla protein powder for extra protein punch.
Food coloring: Shun artificial dyes—use black paste or activated charcoal; for green, try matcha, spinach powder, broccoli powder, or green spirulina.
Storage Instructions
To refrigerate, place the pancakes in a sealed container and keep them chilled for up to four days.
Freeze: Layer pancakes with wax paper in a freezer bag. Freeze up to 3 months.
Reheat: Thaw at room temperature and reheat in the microwave—don’t overheat to keep texture intact.
Nutritional Information
(Per 1 pancake)
Calories: 179 kcal
Carbohydrates: 25 g
Protein: 7 g
Fat: 6 g (Saturated: 1 g; Polyunsaturated: 4 g; Monounsaturated: 1 g)
Sodium: 21 mg
Potassium: 244 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 138 IU
Vitamin C: 2 mg
Calcium: 111 mg
Iron: 3 mg
Serving Suggestions
Serve these Halloween Pancakes with crispy sides—think bacon, sausage, or fruit salad. Add smoothies or hashbrowns for a fuller breakfast spread. Drink ideas: warm tea, hot chocolate, or spiced pumpkin coffee or latte for extra seasonal flair.
Frequently Asked Questions About Halloween Pancakes
What if my batter is too thick?
Let it rest briefly—oats absorb moisture and thicken the batter. If it becomes too dense, add a splash of milk or water until it’s pourable but still thick.
Can I prepare the batter ahead?
Yes, you can blend the batter and refrigerate it briefly if needed—remember to stir in a little milk if it thickens before cooking.
How can I make it vegan or gluten‑free?
Substitute the egg with flax or chia egg, use non‑dairy milk, and ensure oats are certified gluten‑free for allergy‑friendly pancakes.
Can I use regular food colouring instead of charcoal?
Yes—just choose a food-safe black paste or activated charcoal for best coloration. For green, use matcha, spinach, spirulina, or similar.
Conclusion
Thanks for stopping by and diving into this Halloween Pancakes recipe! I’m thrilled you gave this festive yet wholesome twist a try—it’s simple, playful, and surprisingly nutritious. I absolutely adore how the dark pancakes pop against the vibrant green topping and candy eyeballs—so fun and gently spooky. Here’s to a joyful cooking adventure packed with flavor, fun, and creativity. Enjoy your breakfast, and thank you for being a cherished member of our food-loving family!
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Halloween Pancakes
- Total Time: 15 minutes
- Yield: 6 pancakes (serves 3) 1x
Description
Halloween Pancakes are a spooky, fun, and nutritious breakfast made with oats, banana, black charcoal or paste, and topped with green matcha yogurt and candy eyeballs. Perfect for Halloween morning!
Ingredients
1¾ cups oats (rolled or quick)
½ cup milk (oat, almond, soy, or cow’s milk)
1 medium egg (or flax/chia “egg” for vegan)
1 small banana
1 teaspoon baking powder
¼ cup hemp seeds (or chia or flax)
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon black coloring paste or activated charcoal
1 tablespoon honey or maple syrup (optional)
Green Topping:
2 tablespoons Greek yogurt
1 teaspoon matcha powder
1 teaspoon honey or maple syrup
Additional:
A handful of candy eyeballs
Instructions
Prep: Measure and gather all ingredients—this makes assembly smooth and stress‑free.
Blend: In a blender, add wet ingredients first (milk, egg or substitute, banana, vanilla, optional syrup), then toss in oats, baking powder, hemp seeds, salt, and black coloring. Blend until ultra‑smooth.
Sweeten (optional): Sample the batter and add more syrup if needed for sweetness.
Rest: Let it sit for a minute—the oats will absorb moisture, thickening the batter slightly.
Adjust: If the batter becomes too thick, stir in a little milk or water until it’s pourable but thick.
Heat the pan: Warm a skillet or griddle over medium heat. Opt for a nonstick skillet or lightly grease your pan—brushing on a bit of coconut oil helps keep the pancakes from sticking.
Cook: Pour about ¼ cup of batter per pancake onto the hot pan. Optionally press in a few cranberries for texture or color.
Flip gently: Cook 1–2 minutes until lightly browned, flip carefully with a silicone spatula, and cook another minute.
Repeat: Keep the pan greased between batches to ensure easy turning.
Make the topping: Stir yogurt, matcha, and syrup until smooth and green.
Assemble: Stack pancakes, spoon on green yogurt topping, and press candy eyeballs on top.
Serve immediately and enjoy your spooky breakfast!
Notes
Use any plant-based or dairy milk.
Charcoal or black paste gives natural dark color.
Matcha or spirulina works great for green yogurt.
Store up to 4 days in the fridge or 3 months in the freezer.
Vegan and gluten-free friendly with substitutions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blender + Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 179 kcal
- Sugar: 6 g
- Carbohydrates: 25 g
- Protein: 7 g