Halloween Pumpkin Pancakes with Black Cinnamon Syrup

There’s nothing SCARY about making these orange pumpkin pancakes with black cinnamon syrup for Halloween breakfast or dinner.  The whole family will be “dying” to make their own “spooky pancakes”

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Spooky Pumpkin Pancakes for Halloween

There’s nothing better than waking up to the smell of pancakes and bacon for breakfast. Pumpkin pancakes are always a favorite during the fall, and when I saw this idea at notmartha.org I knew I had to make them for Halloween!

Eating these pumpkin pancakes is so much more fun when you can draw your own design with the black cinnamon syrup.  Not surprisingly the kids LOVED showing off their Pancake Picassos.

I don’t know about you, but we love breakfast for dinner!  So before they go door to door for candy, you could make this Spooktacular breakfast for dinner!

There’s nothing SCARY about making these pumpkin pancakes!

Supplies used for Black Cinnamon Syrup

• Super Black Gel Food Coloring
• Squeeze Bottles

More Spooktacualr Halloween meal ideas:

Halloween Mummy Dogs!

Halloween Eyeball Pudding Treats for dessert!

LIKE THESE SPOOKY PUMPKIN PANCAKES? PIN IT!

More Spooktacualr Halloween meal ideas:

Halloween Mummy Dogs!

Halloween Eyeball Pudding Treats for dessert!

Do you make any special food for Halloween?

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Yield: about 16 pancakes

Pumpkin Pancakes with Black Cinnamon Syrup

There's nothing SCARY about making these orange pumpkin pancakes with black cinnamon syrup for Halloween breakfast or dinner.  

Print Recipe

Ingredients:

For Pumpkin Pancakes:

• 2 eggs
• 1-1/4 cups buttermilk
• 4 tablespoon butter, melted
• 5 tablespoon canned pumpkin
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• few drops of orange gel food coloring

For Black Cinnamon Syrup:

• 1/2 cup granulated sugar
• 1/2 brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 cup water
• black food coloring gel

Directions:

To Make Pancakes:

1. Preheat a skillet over medium heat. Coat pan with no stick spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
3. Use an electric mixer to blend ingredients.
4. Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange.
5. Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake.
6. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes.
7. Flip the pancakes and cook other side for the same amount of time, until golden brown.

To Make Black Cinnamon Syrup:

1. In a saucepan combine all ingredients except for the food coloring gel. Bring to a boil, stirring continuously.
2. As it starts to heat, add in a little of the black food coloring and mix in, add more until it’s as dark as can be (it doesn’t take much). Allow it to boil for a few moments until the mixture has thickened.
3. Remove from heat and allow to cool enough to put into a squeeze bottle.

• You can make the syrup the night before and warm it by dipping the squeeze bottle in a bowl of warm water.
• I used the powdered buttermilk, this way I always have some on hand – if you use the powdered – replace buttermilk with 1-1/4 cup water in the wet ingredients, and add 5 TBSP of buttermilk mix to the dry ingredients
• My skillet makes 4 pancakes at a time, I heat my oven to about 180° and place cooked pancakes on a plate and place in oven while I cook the next batch, remove plate to add another batch to plate and place back in warm oven until all pancakes are cooked
• These pumpkin pancakes freeze well too

syrup recipe from Not Martha

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