FR
Menu

Pumpkin Pancakes with Black Cinnamon Syrup

  • Save Recipe
Pumpkin Pancakes with Black Cinnamon Syrup
  • Prep 15 min
  • Total 25 min
  • Servings 6
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Make these fluffy pumpkin pancakes with black cinnamon syrup for a spooky and scrumptious Halloween breakfast!
Oct 14, 2013

Ingredients

  • 1/2 cup (125 mL) granulated sugar
  • 1/2 cup (125 mL) packed light brown sugar
  • 2 tbsp (30 mL) all-purpose flour
  • 2 tsp (10 mL) ground cinnamon
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) water
  • Black food colour

  • 2 cups (500 mL) Bisquick* Mix
  • 1 cup (250 mL) milk
  • 2 eggs
  • 1/2 cup (125 mL) canned pumpkin (not pumpkin pie mix)
  • 2 tbsp (30 mL) granulated sugar
  • 1/2 tsp (2 mL) ground cinnamon
  • Pinch of nutmeg
  • Red and yellow (or orange) food colour

Steps

  • 1
    In 1-quart saucepan, heat Syrup ingredients to boiling, stirring constantly, slowly adding enough black food colour to completely colour the mixture black. Stir constantly while boiling a few more minutes until mixture thickens. Remove from heat; set aside.
  • 2
    In large bowl, stir together Pancake ingredients until well combined. Spoon batter onto hot greased griddle; cook until golden, 2 to 3 minutes each side.
  • 3
    Transfer to serving plates; top with syrup, and serve warm.

Expert Tips

  • Tip 1
    Special Touch: Pour syrup into a squeeze bottle so kids can “draw” spooky designs on their pancakes!
  • Tip 2
    Variation: Add 1/2 cup (125 mL) chocolate chips to the batter for pumpkin-chocolate chip pancakes.

Nutrition Information

No nutrition information available for this recipe
© 2022 ®/TM General Mills All Rights Reserved