Pumpkin Pancakes with Cinnamon Syrup

I recently saw this easy recipe for pumpkin pancakes with cinnamon syrup, Two Peas and Their Pod, and I had to try it, but I adapted it by using Bisquick because I was a tired mom. The pancakes were great, not sweet but with a definite pumpkin and cinnamon flavor. The cinnamon syrup was sweet and spicy and paired perfectly with the pancakes. I used a little extra cinnamon in my syrup and really enjoyed the flavor. We all loved these pancakes and thought they paired well with some twisted bacon and crispy hash browns.

Pumpkin Pancakes with Cinnamon Syrup

Cinnamon Syrup:

• ½ cup white sugar
• ½ cup packed brown sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1 cup water
• 1 tsp vanilla extract

Pancakes:

• 2 cups of Bisquick pancake mix
• 1 tbsp brown sugar
• ½ tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp clove
• 1 cup of milk
• ½ cup of pumpkin puree
• 2 eggs, well-beaten
• Butter, for cooking & serving

How to Make Pumpkin Pancakes with Cinnamon Syrup:

Make the cinnamon syrup in a small saucepan over medium-high heat by stirring the white sugar, brown sugar, flour, and cinnamon until well-mixed.

Add the water and vanilla and stir occasionally until boiling. Boil for a few minutes, stirring until it thickens. Remove from heat and set aside until needed.

Prepare the batter by combining the Bisquick pancake mix, brown sugar, cinnamon, nutmeg, and clove in a large bowl.

Mix the milk, pumpkin puree, and eggs until well combined. Add it to the dry ingredients and mix well (there should be some lumps).

Cook the pumpkin pancakes by heating a teaspoon of butter in a skillet or griddle over medium heat. Once hot, add a ladle full of pancake batter to the pan and cook for a few minutes; once you see bubbles forming on top of the pancakes, flip.

Cook for another 1-2 minutes until done.

Serve with butter and fresh hot cinnamon syrup. Enjoy!