Silly Monster Pancakes Breakfast

These silly monster pancakes are a playful and easy way to add fun to breakfast, especially perfect for Halloween mornings or kids’ parties. They combine bright green color with marshmallow eyes and blueberry pupils that invite creativity and giggles from everyone at the table.

I first made these pancakes for a sleepover, and the kids loved decorating their own monster faces so much that it became a weekly tradition.

Ingredients

• Allpurpose flour: One cup for a light but sturdy pancake base
• Granulated sugar: One tablespoon adds just a touch of sweetness
• Baking powder and baking soda: One teaspoon baking powder and half a teaspoon baking soda help the pancakes rise fluffy and tender
• Salt: Quarter teaspoon balances the flavor
• Whole milk: Three quarters cup provides richness and moisture
• Egg: One large egg binds everything together
• Unsalted butter or neutral oil: Two tablespoons melted adds tenderness and flavor
• Vanilla extract: One teaspoon pure vanilla extract enhances sweetness and warmth
• Green food coloring gel: Half teaspoon for vibrant monster green — gel keeps the batter thick, so pancakes stay fluffy
• Marshmallows: Eight large marshmallows for eyes, fluffy and white to stand out
• Blueberries: Eight fresh blueberries to create bright and edible pupils
• Banana: One medium banana sliced thinly for cheeks adds color and natural sweetness
• Chocolate syrup: To glue eyes and draw silly smiles
• Maple syrup: Served on the side for extra sweetness as desired
• Notes: Choose fresh, firm bananas and plump blueberries for best decorating results. Use good quality vanilla for the best flavor impact.

Instructions

Mix Dry Ingredients:

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make sure no lumps remain for even rising and texture.

Combine Wet Ingredients:

In a separate bowl, beat the milk, egg, melted butter or oil, and vanilla extract until smooth. This prepares a smooth, rich liquid base for the batter.

Combine Batter:

Pour the wet mixture into the dry ingredients gradually. Stir gently until just incorporated; the batter should remain slightly lumpy to avoid tough pancakes. Overmixing breaks down gluten and makes the pancakes dense.

Add Color:

Fold in the green gel food coloring little by little to get your desired bright monster hue without thinning the batter.

Preheat your pan:

Heat a nonstick skillet or griddle over medium heat and lightly grease it. Getting the surface hot before adding batter helps create a golden crust without sticking.

Pour batter:

Spoon about a quarter cup of batter per pancake onto the hot surface. Space them well to cook evenly.

Cook one side:

Allow each to cook for two to three minutes until you see small bubbles rising and the edges appear set but not dry.

Flip and cook other side:

Turn the pancakes carefully and cook another one to two minutes until golden and cooked through. Avoid flipping too soon or multiple times to keep the pancake fluffy.

Keep warm:

Remove to a plate or wire rack kept warm in a low oven while cooking remaining pancakes so they stay soft and warm.

Place pancakes:

Place two pancakes on each plate as a base.

Add eyes:

Stick two marshmallows near the top of each pancake with a dab of chocolate syrup acting as glue.

Add pupils:

Press a blueberry gently into the center of each marshmallow to create lively monster eyes.

Add cheeks:

Position two banana slices just under the eyes for cheeks to add color and character.

Draw smiles:

Use chocolate syrup to add a silly smile below the banana slices.

Serve:

Drizzle maple syrup over or on the side to enjoy sweetness with every bite.

These pancakes always bring smiles and a sense of celebration to our kitchen. My favorite part is the creativity that comes out when decorating faces. It became a tradition to see who could make the silliest monster, and sharing those breakfasts with my daughter is one of my most treasured memories.

Storage Tips

Store leftover pancakes in an airtight container in the fridge for up to three days. To reheat, warm them in a toaster or on a dry skillet to preserve their texture. Avoid microwaving as it can make them rubbery.

Ingredient Substitutions

Swap allpurpose flour with a gluten free 1 to 1 blend for allergy friendly pancakes. Use spinach purée blended into the milk for a natural green color that sneaks in some veggies without changing flavor. Kiwi slices work beautifully instead of bananas for cheeks and add a tangy twist.

Serving Suggestions

Try topping your monster pancakes with edible candy eyes, colorful sprinkles, or strawberry slices to add more personality. Pair with fresh citrus fruit salad and whipped cream for a bright balanced breakfast.

Have fun decorating and let kids lead the designs for extra giggles. Serve the pancakes warm and enjoy them together as a playful family breakfast.

Common Questions About Recipes

→ How can I make the green color more vibrant?

Add more green gel food coloring slowly or use spinach purée for natural coloring while maintaining flavor.

→ What keeps the marshmallows from sliding off pancakes?

Use a small amount of chocolate syrup as adhesive and allow pancakes to cool slightly before assembling.

→ Can I prepare the batter ahead of time?

Mix dry and wet ingredients separately the night before; combine just before cooking to keep pancakes fluffy.

→ What is an alternative cooking method to a griddle?

A non-stick skillet works well; cook the pancakes in small batches over medium heat, adjusting as needed.

→ How can I substitute ingredients for dietary needs?

Use gluten-free flour blend instead of all-purpose flour, and try kiwi slices instead of banana for a twist.