One Halloween morning I decided to surprise my little brother with a Halloween pancake for breakfast. I wanted to create something that was both delicious and creepy, so I came up with a Halloween recipe that I knew he’d love—Bats’ Mysterious Headquarters.
I cooked a big batch of pancakes and filled them with mouthwatering chocolate cream, but the best part was the decorations. He is crazy for gummy bears, so I decorated his pancakes with gummy worms and sprinkles. When I brought the plate to my brother, he was so excited and happy. We shared breakfast while watching cartoons.
Bats’ Mysterious Headquarters quickly became one of his favorite Halloween recipes. Even today, he always has Halloween pancakes for breakfast. I hope you enjoy this Halloween pancake recipe! For more delicious Halloween-inspired recipes, check out my other Halloween recipes here.
Table of contents
Ingredients that you need for Halloween pancake recipe
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Plain Greek yogurt
- Egg
- Lemon juice
- Food colorings
Chocolate cream
- Cook&serve pudding mix – chocolate flavor
- Milk
- Unsweetened cocoa powder
- Heavy whipping cream
- Sugar
Decoration
- Rainbow sprinklers
- Gummy worms
Equipment
- 3 mixing bowls
- Whisk
- Pancake pan
- Spatula
- Saucepan
- Spoon
- Spreading knife
- Electric mixer
- Plastic wrap
How to store Halloween pancake recipes?
Store everything separately.
Refrigerator
Pancakes – in an air-tight container for up to 2 days.
Chocolate cream – in an air-tight container for up to 3 days.
Freezer
Pancakes – you can freeze them in an air-tight container for up to 2 months
Chocolate cream – you can freeze in an air-tight container for up to a month.
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Ingredients
Pancakes
- 1 cup all-purpose flour 135g
- 1 teaspoon baking powder
- pinch salt
- 3 tablespoons granulated sugar
- ½ cup plain Greek yogurt 130ml
- 1 egg
- 1 tablespoon lemon juice
- food colorings
Chocolate cream
- 2 oz cook&serve pudding chocolate flavor 50g
- 1 ¾ cups milk 400ml
- 3 tablespoons unsweetened cocoa powder
- 1 cup heavy whipping cream 240ml
- 2 tablespoons sugar
Decoration
- rainbow sprinklers
- gummy worms
Instructions
Pancakes
- Sift the flour, baking powder, sugar, and salt in a large bowl. Whisk it to combine.
- Add egg, lemon juice, and yogurt to the dry ingredients. Whisk until the batter is smooth.
- Divide the batter into two bowls. Add green food coloring to one bowl and purple food coloring to the other. Mix each until the color is evenly distributed.
- Heat a non-stick pan over medium heat with a few drops of oil.
- Once the pan is hot, drop about 1 tablespoon of batter for each pancake. Cook for 2-3 minutes on each side or until golden brown.
- Repeat until all the batter is used. Add more oil to the pan if necessary.
Chocolate cream
- (Prepare the day before) In a saucepan, cook the cook&serve pudding mix with milk and cocoa powder according to the package instructions.
- Immediately after cooking, cover the pudding with plastic wrap, placing the wrap directly on the surface of the pudding to prevent skin from forming.
- Let the pudding cool overnight in the refrigerator.
- The next day, beat the heavy whipping cream with sugar until stiff peaks form.
- Mix with electric mixer cooked pudding with the whipped cream until well combined.
Assembling
- Place a green pancake on a serving plate, then add a small amount of chocolate cream on top.
- Place a purple pancake on top of the chocolate cream. Repeat the layering process, occasionally adding gummy worms between the layers.
- Once the pancake tower is assembled, use a piping bag to create decorative patterns with the remaining chocolate cream on the top.
- Finish with a sprinkle of rainbow sprinkles for a colorful touch.
Need more recipe ideas?
Check out these recipes:
- The Most Aromatic Chicken Breast From the Air Fryer
- Turkey Smashburger
- Low Fat Kale Meatballs Soup
- Ground Meat & Sweet Potato Skillet
- Marry Me Meatballs
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