Description
These adorable Sweet Potato Ghost Pancakes combine the nutritious goodness of sweet potatoes with warm autumn spices to create a festive Halloween breakfast treat. The fluffy pancakes are topped with whipped cream ghosts and decorated with chocolate chip eyes for a spooktacular presentation that will delight kids and adults alike!
Ingredients
Scale
-
- 1 cup cooked, mashed sweet potato (about 1 medium sweet potato)
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg
- 1¼ cups whole milk (more if needed)
- 2 tablespoons melted butter, plus extra for the pan
- 1 teaspoon pure vanilla extract
For the Ghost Topping & Garnish:
-
- ½ cup powdered sugar
- 2–3 tablespoons milk or cream (to thin)
- Mini chocolate chips or black decorating gel (for eyes and mouth)
Instructions
- Prep your sweet potato: Roast or microwave one medium sweet potato until tender. Scoop out about 1 cup of flesh and mash it until smooth.
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a separate bowl, whisk the egg, milk, melted butter, vanilla, and mashed sweet potato until smooth.
- Make the batter: Pour the wet mixture into the dry ingredients. Gently stir until just combined. If the batter feels too stiff, add a splash more milk; if too thin, sprinkle in a touch more flour. Aim for thick but pourable consistency.
- Heat your cooking surface: Warm a nonstick skillet or griddle over medium heat. Once hot, melt a pat of butter and swirl to coat the surface.
- Shape your ghosts: Use a ¼-cup measure to pour pancake rounds onto the griddle. With a toothpick or knife tip, gently drag a small “tail” at the bottom of each to create a ghost-like shape. Keep them about 3–4 inches wide.
- Cook to perfection: Let pancakes cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes, until golden brown. Transfer to a warm plate and cover loosely with foil while cooking remaining batter.
- Make the ghost icing: In a small bowl, whisk powdered sugar with enough milk or cream to make a thick but drippy glaze.
- Add faces: Dollop or drizzle glaze over each stack of ghost pancakes. While still wet, press on two mini chocolate chips for eyes and add a little squiggle of decorating gel for the mouth.
- Serve immediately with extra butter and maple syrup if desired.
Notes
- Make ahead: The sweet potato can be cooked and mashed a day in advance.
- For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
- Dairy-free option: Use plant milk and vegan butter.
- Gluten-free option: Substitute a 1:1 gluten-free flour blend.
- Canned sweet potato puree works as a time-saving alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 285
- Sugar: 12g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg