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Halloween Skull Pancakes

Start Halloween with a little something unexpected: pancakes in frightfully fun shapes. They’re easy to prepare using our skull pancake molds. Kids will love to lend a hand—they can stir together the ingredients for the batter and drizzle maple syrup over the cooked pancakes.

Ingredients:

  • 2 eggs
  • 2 cups (10 oz./315 g) all-purpose flour, sifted
  • 3 Tbs. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 1/2 cups (20 fl. oz./625 ml) buttermilk
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
  • 1/2 tsp. vanilla extract
  • 1/4 cup (3/4 oz./20 g) cocoa powder
  • 1 to 2 Tbs. vegetable oil or nonstick cooking spray
  • Maple syrup for serving
  • Toasted pecans for garnish

Directions:

In a bowl, using an electric mixer on medium speed or a handheld whisk, beat the eggs until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat. Transfer 2 1/2 cups (20 fl. oz./625 ml) of the batter to a separate bowl and whisk in the cocoa powder.

Heat a griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of the skull pancake molds with vegetable oil, or spray with nonstick cooking spray. Set the molds, with the crossbars and handles up, on the griddle and heat until hot.

Pour about 1/3 cup (3 fl. oz./80 ml) chocolate or vanilla batter into each mold. If necessary, use a butter knife or small offset spatula to spread the batter into the corners of the molds. Cook until bubbles form on top and the batter is set, 2 to 3 minutes. Remove the molds and, using a spatula, flip the pancakes over. Cook until golden brown on the other side, about 2 minutes more.

Repeat with the remaining batter, adding more oil to the griddle and greasing the molds as needed. Keep warm until all the pancakes are cooked. Drizzle the pancakes with maple syrup and garnish with toasted pecans. Makes about 15 pancakes, 5 of each shape.

Williams-Sonoma Kitchen