Silly Monster Pancakes
22 min
|
easy
Recipe by Eunice
Introduction
I do not do bland, so these silly monster pancakes are fluffy, vanilla-kissed, lightly green stacks you decorate with marshmallow eyes and blueberry pupils, turning breakfast into an edible craft that actually tastes great.
Perfect for Halloween morning, birthday sleepovers, or any weekend you want big smiles fast, they mix in one bowl, cook up with golden edges, and let you dial the sweetness with chocolate or maple as you like.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Pancakes:
- 1 cup all-purpose flour all-purpose flour 0.28 lb
- 1 Tbsp granulated sugar granulated sugar
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp baking soda baking soda 0.08 oz
- ¼ tsp salt salt
- ¾ cup whole milk whole milk 6 fl oz
- 1 large egg large egg 1 ct
- 2 Tbsp unsalted butter, melted (or neutral oil) unsalted butter 1 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ½ tsp green food coloring gel (adjust for desired shade) green food coloring gel 0.08 oz
Ingredients for Decorating:
- 8 large marshmallows (2 per pancake, for eyes) large marshmallows 4.44 oz
- 8 fresh blueberries (2 per pancake, for pupils) fresh blueberries 0.4 oz
- 1 medium banana, sliced into 8 even slices (2 slices per pancake, for cheeks) banana 1 ct medium
- chocolate syrup (for smiles and to "glue" eyes and pupils) chocolate syrup 1.49 oz
- maple syrup (for serving, as desired) pure maple syrup 5.99 Tbsp
How to Make Silly Monster Pancakes
-
Whisk the dry base
In a medium bowl whisk flour, sugar, baking powder, baking soda, and salt until evenly combined to avoid pockets of leavener.
-
Mix the wet ingredients
In a separate bowl whisk milk, egg, melted butter, and vanilla until smooth so the fat is fully dispersed.
-
Color and combine
Stir the wet mix into the dry with a spatula until just combined, then fold in the green gel food coloring until you hit your shade with a few small lumps remaining.
-
Rest the batter
Let the batter sit 5 to 10 minutes so the flour hydrates and the bubbles build for extra fluff.
-
Heat the griddle
Warm a nonstick skillet or cast iron over medium heat until a droplet of water dances, then lightly grease with butter or neutral oil.
-
Cook the pancakes
Pour about 1/4 cup batter per pancake and cook until edges set and bubbles stay open on top, 2 to 3 minutes.
-
Flip for finish
Flip and cook 1 to 2 minutes more until the underside is golden and the centers spring back to a light press.
-
Keep warm while you batch
Hold finished pancakes on a wire rack set over a sheet pan in a 200 F oven so they stay tender, not soggy.
-
Prep the monster eyes
Slice each large marshmallow in half crosswise to expose the sticky center so the eyes adhere without sliding.
-
Assemble the faces
Place two marshmallow halves on each pancake as eyes, dot each with a little chocolate syrup, and press a blueberry into each dot for pupils.
-
Add cheeks and smiles
Set two banana slices under the eyes as cheeks and pipe a chocolate syrup smile beneath them, using the tip of a toothpick to clean edges if needed.
-
Serve
Drizzle with maple syrup at the table and let the monsters work their charm.
Substitutions
- Green gel food coloring -> matcha or spinach
- Use 1 to 2 teaspoons sifted matcha for a natural green and gentle earthy note, or blend 1/4 cup fresh spinach with the milk then strain for a clean green that stays sweet.
- Milk -> buttermilk or dairy-free milk with vinegar
- Swap milk 1:1 with buttermilk for extra tang and tenderness, or use unsweetened almond or oat milk plus 1 teaspoon white vinegar to mimic that lift without dairy.
- Marshmallows -> vegan marshmallows or white chocolate wafers
- Use vegan marshmallows for the same plush white eyes, or press halved white chocolate melting wafers on while pancakes are warm for a smooth, candy-like look.
Tips
- Cut marshmallows for stickiness
- Slicing marshmallows exposes a tacky surface so the eyes grip without excess syrup and do not slide off.
- Control heat like a pro
- If pancakes brown too fast lower the heat slightly, and if they pale and dry out bump it up until the first side hits golden in about 2 to 3 minutes.
- Resting equals fluff
- A short 5 to 10 minute rest lets starch hydrate and gas develop, which gives you taller pancakes without overmixing.
- Pipe with precision
- Pour chocolate syrup into a squeeze bottle or a zip-top bag with a tiny corner snip for clean smiles and details.
- Dry your fruit
- Pat blueberries and banana slices dry so the syrup sticks and the decorations do not slide on contact.
- Uniform scoops, uniform monsters
- Use a 1/4 cup measure for consistent size so the faces look intentional and the batch cooks evenly.
Nutrition Facts *
| Energy | 450 | kcal |
|---|---|---|
| Protein | 12 | g |
| Total Fat | 9 | g |
| Carbohydrates | 80 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my pancakes tough or rubbery?
- You overmixed and developed gluten, so next time fold just until the flour streaks vanish and let the batter rest 5 to 10 minutes before cooking.
- My batter is too thick or too thin, what do I do?
- Thin thick batter with 1 tablespoon milk at a time until it flows lazily off the spoon, or add 1 tablespoon flour to thin batter to restore body.
- How do I get a bright green color without food dye?
- Use 1 to 2 teaspoons sifted matcha for vivid green or blend spinach with the milk and strain, which colors well without changing flavor much.
- The marshmallow eyes will not stick, any fix?
- Use halved marshmallows cut side down on warm pancakes and secure with a small dot of thicker chocolate sauce instead of a runny syrup.
- Can I make the batter ahead?
- Mix dry and wet separately and combine right before cooking because leaveners start working once hydrated and lose their punch if they sit overnight.
- How do I store and reheat leftovers?
- Freeze undecorated pancakes in a single layer, then bag, and reheat from frozen in a 325 F oven for 8 to 10 minutes or in a toaster until hot before decorating.
Serving Suggestions
Serve these goofballs with crisp bacon or salty breakfast sausage to balance the sweet, and a side of cold milk or a strong espresso to keep the grownups grinning.
For extra monster flair, crown them with shredded coconut tinted green or a crumble of chocolate cookie bits for wild hair, or fold rainbow sprinkles into the batter for party energy.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
