Halloween Pancakes
Fluffy pumpkin pancakes topped with a homemade cinnamon syrup. Perfect for Halloween!
Servings: 6 servings
Ingredients
For the syrup:
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tablespoons unbleached all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 cup water
- Black food coloring
For the pancakes:
- 2 cups original Bisquick® mix
- 1 cup milk
- 2 eggs
- ½ cup pumpkin puree
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- Pinch nutmeg
- Red and yellow or orange food coloring
Instructions
- In a small saucepan, bring sugars, flour, cinnamon, vanilla and water to a boil, stirring constantly. Slowly add enough black food coloring to completely dye the mixture black. Stir constantly while boiling for a few more minutes until mixture thickens. Remove from heat and set aside.
- In a large bowl, stir together Bisquick mix, milk, eggs, pumpkin puree, sugar, cinnamon, nutmeg and food coloring until well combined. Spoon batter in 1/4-cupfuls onto hot greased griddle; cook each side until golden, about 2 to 3 minutes each side.
- Transfer to serving plates; top with syrup and serve warm.
Notes
- Store leftover pancakes and syrup in the fridge, separately, for up to 5 days.
- You can freeze these pancakes, fully cooked and cooled, for up to 3 months. Reheat in the microwave or toast in the toaster on defrost to reheat.
Nutrition
Calories: 386kcal | Carbohydrates: 70g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 555mg | Potassium: 221mg | Fiber: 2g | Sugar: 46g | Vitamin A: 3327IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 2mg