Pumpkin Pancakes with Cinnamon Syrup
Servings 4
Equipment
- Small Saucepan
- Large Skillet or Griddle
Ingredients
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
Instructions
- 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!