Pumpkin Pancakes with Cinnamon Syrup

I recently saw this recipe on Maria’s food blog, Two Peas, and Their Pod and I had to try it. It’s a tradition that I make pancakes every Saturday morning for my kids. I made these last Saturday and they turned out wonderful. I wanted to make Maria’s pancakes but I didn’t have buttermilk so I decided to be lazy and use Bisquick, it’s easy and quick – perfect for a sleepy 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. My daughter LOVED these pancakes and the rest of us liked them too. Thanks for a great recipe, Maria.

How to Make Pumpkin Pancakes with Cinnamon Syrup

Cinnamon Syrup:

1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all-purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
1 cup water

Stir all the dry ingredients together in a small saucepan. Add the water and vanilla and stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.

Pancakes:

2 cups of Bisquick pancake mix
2 eggs
1 cup of milk
1/2 cup of pumpkin puree
1 tbsp brown sugar
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp clove

Combine all dry ingredients until well blended. Add the milk and eggs to the dry ingredients, mixing thoroughly (there should be some lumps).

Heat a bit 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.