Because this recipe starts off with Bisquick, it’s super fast and easy. However, there are plenty of ways to make this recipe even easier. One thing that I love to do is to make up a batch of pancake batter and keep in the fridge to use over the next couple of days. You may have to add a tiny splash of milk to keep it creamy over the next few days, but it’s so simple to get a tasty breakfast on the table that way. Thanks go to the chef behind Taste and Tell for this spookily delicious recipe.

 

Ingredients

2 cups Original Bisquick® mix

2 tablespoons sugar

1 teaspoon cinnamon

¼ teaspoon cloves

⅛ teaspoon nutmeg

Pinch of ginger

2 eggs, lightly beaten

1 cup milk

¾ cup heavy cream

2 tablespoons powdered sugar

Mini chocolate chips

Maple syrup, for serving (optional)

 

Instructions

Heat a large skillet or griddle over medium-high heat.

In a large bowl, combine the Bisquick, sugar, cinnamon, cloves, nutmeg and ginger. Stir in the eggs and milk.

For each pancake, pour ¼ cup of the batter onto the hot griddle. Cook until bubbly on top and set on the edges. Flip and cook on the second side.

To make the whipped cream ghosts, whip the cream until thick. Slowly add in the powdered sugar and continue to beat until you have stiff peaks. Transfer the cream to a pastry bag. Pipe the ghosts on top of pancake stacks and adhere 2 mini chocolate chips for the eyes.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: If you prefer you can also substitute one teaspoon pumpkin pie spice for the individual spices.

Recipe and image courtesy of Taste and Tell