Pumpkin Pancakes with Black Cinnamon Syrup

Make these fluffy pumpkin pancakes with black cinnamon syrup for a spooky and scrumptious Halloween breakfast! ...MORE + LESS -

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

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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.

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