Halloween Pancakes

Health score
2%
Halloween Pancakes
20 min.
10
285kcal

Suggestions


Get ready to delight your family and friends with these festive Halloween Pancakes! Perfect for a spooky brunch or a fun breakfast, these pancakes are not only delicious but also visually captivating. With a vibrant orange hue and a hint of sweetness from the maple syrup, they are sure to be a hit at your Halloween gatherings.

Imagine flipping fluffy pancakes shaped like pumpkins, each bite bursting with flavor from the semisweet chocolate chips. The combination of real maple syrup and light corn syrup creates a luscious, sweet topping that perfectly complements the pancakes. Plus, the addition of lemon juice adds a subtle tang that balances the sweetness beautifully.

Whether you're hosting a Halloween party or simply want to add a festive touch to your morning routine, these pancakes are quick and easy to make, taking just 20 minutes from start to finish. With enough servings to feed a crowd, they are ideal for family gatherings or brunch with friends. So grab your pumpkin pancake mold and get ready to whip up a batch of these delightful treats that will bring smiles and joy to your table this Halloween!

Ingredients

  • 0.7 cup maple syrup 
  • 0.3 cup plus light
  • tablespoons butter 
  • 0.1 teaspoon purple gel food coloring 
  • tablespoons juice of lemon 
  • cups pancake mix 
  • tablespoon sugar 
  • teaspoons double-acting baking powder 
  •  eggs separated
  • teaspoon vanilla 
  • oz semi chocolate chips 
  • cup frangelico 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk
  • hand mixer

Directions

  1. In 1-quart saucepan, heat maple syrup, corn syrup and butter over medium-low heat until butter is melted.
  2. Remove from heat; stir in food color. Set aside.
  3. In large bowl, stir together half-and-half and lemon juice; let stand 2 minutes. Stir in Bisquick mix, sugar, baking powder, egg yolks and vanilla with wire whisk or fork until blended. Stir in chocolate chips. In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Fold beaten egg whites into batter.
  4. Heat griddle to 350°F or heat 12-inch nonstick skillet over medium heat. Grease with melted butter.
  5. Place pumpkin pancake mold onto griddle with handle up; heat until hot.
  6. For each pancake, pour 1/3 cup batter into mold on hot griddle. Cook until bubbles break on surface and edges just begin to dry.
  7. Remove mold. Turn; cook about 1 minute or until golden brown.
  8. Serve with orange syrup.

Nutrition Facts

Calories285kcal
Protein5.87%
Fat36.53%
Carbs57.6%

Properties

Glycemic Index
26.76
Glycemic Load
7.98
Inflammation Score
-3
Nutrition Score
7.9891305228938%

Flavonoids

Eriodictyol
0.15mg
Hesperetin
0.43mg
Naringenin
0.04mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:284.81kcal
14.24%
Fat:11.66g
17.94%
Saturated Fat:5.99g
37.47%
Carbohydrates:41.36g
13.79%
Net Carbohydrates:39.5g
14.36%
Sugar:29.19g
32.44%
Cholesterol:58.24mg
19.41%
Sodium:257.36mg
11.19%
Alcohol:0.14g
100%
Alcohol %:0.19%
100%
Caffeine:14.63mg
4.88%
Protein:4.21g
8.42%
Manganese:0.76mg
37.97%
Vitamin B2:0.4mg
23.77%
Phosphorus:161.49mg
16.15%
Calcium:144.17mg
14.42%
Copper:0.23mg
11.59%
Magnesium:41.83mg
10.46%
Selenium:6.8µg
9.71%
Iron:1.68mg
9.35%
Fiber:1.87g
7.46%
Zinc:0.96mg
6.43%
Potassium:213.28mg
6.09%
Vitamin B1:0.08mg
5.53%
Vitamin A:191.18IU
3.82%
Folate:14.18µg
3.54%
Vitamin B12:0.2µg
3.37%
Vitamin B5:0.32mg
3.25%
Vitamin B6:0.05mg
2.48%
Vitamin B3:0.49mg
2.46%
Vitamin E:0.26mg
1.75%
Vitamin C:1.32mg
1.6%
Vitamin K:1.45µg
1.38%
Vitamin D:0.18µg
1.17%