Halloween Pancakes

Gluten Free
Health score
1%
Halloween Pancakes
20 min.
10
260kcal

Suggestions


Get ready to celebrate Halloween with a delightful twist on your breakfast routine! These Halloween Pancakes are not only gluten-free but also bursting with festive flavors that will enchant both kids and adults alike. Imagine fluffy pancakes, perfectly shaped like pumpkins, drizzled with a vibrant orange syrup that adds a touch of sweetness and a pop of color to your morning meal.

In just 20 minutes, you can whip up a batch of these delicious pancakes, making them perfect for a quick brunch or a special breakfast treat. With a calorie count of only 260 kcal per serving, you can indulge without the guilt. The combination of rich maple syrup, light corn syrup, and a hint of lemon juice creates a unique flavor profile that will have everyone coming back for seconds.

What makes these pancakes truly special is the addition of semisweet chocolate chips, which melt beautifully into the batter, providing a delightful surprise in every bite. Plus, the vibrant orange hue from the food coloring adds a fun and festive touch that’s sure to impress your guests.

So gather your loved ones, put on your favorite Halloween playlist, and get ready to flip some spooky pancakes that will make your morning magical. Whether you’re hosting a Halloween brunch or simply want to enjoy a seasonal treat, these Halloween Pancakes are the perfect way to start your day with a smile!

Ingredients

  • teaspoons double-acting baking powder 
  • tablespoons butter 
  • 0.3 cup plus light
  •  eggs separated
  • cup half and half 
  • tablespoons juice of lemon 
  • 0.7 cup maple syrup 
  • 0.1 teaspoon orange food coloring 
  • oz semi chocolate chips 
  • tablespoon sugar 
  • teaspoon vanilla 
  • cups frangelico 
  • cups 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 350F 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

Calories260kcal
Protein4.47%
Fat42.53%
Carbs53%

Properties

Glycemic Index
26.76
Glycemic Load
7.98
Inflammation Score
-2
Nutrition Score
6.7265217822531%

Flavonoids

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

Nutrients percent of daily need

Calories:259.83kcal
12.99%
Fat:12.44g
19.14%
Saturated Fat:7.16g
44.78%
Carbohydrates:34.89g
11.63%
Net Carbohydrates:33.52g
12.19%
Sugar:30.19g
33.55%
Cholesterol:48.25mg
16.08%
Sodium:140.82mg
6.12%
Alcohol:0.14g
100%
Alcohol %:0.19%
100%
Caffeine:14.63mg
4.88%
Protein:2.94g
5.88%
Manganese:0.72mg
36.16%
Vitamin B2:0.37mg
21.77%
Calcium:114.16mg
11.42%
Copper:0.22mg
11.09%
Phosphorus:103.1mg
10.31%
Magnesium:38.53mg
9.63%
Iron:1.36mg
7.54%
Selenium:5.02µg
7.18%
Zinc:0.86mg
5.76%
Potassium:193.48mg
5.53%
Fiber:1.37g
5.49%
Vitamin A:211.84IU
4.24%
Vitamin B12:0.16µg
2.66%
Vitamin B5:0.26mg
2.63%
Vitamin B1:0.04mg
2.53%
Vitamin E:0.32mg
2.15%
Vitamin B6:0.03mg
1.72%
Vitamin K:1.76µg
1.68%
Vitamin C:1.38mg
1.67%
Folate:5.55µg
1.39%
Vitamin D:0.18µg
1.17%