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Halloween Pumpkin Pancakes

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Halloween Pumpkin Pancakes
  • Prep 15 min
  • Total 25 min
  • Servings 6
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Perfect for the little ghouls in your life, we created our Halloween-inspired pumpkin pancakes using Bisquick and canned pumpkin.
By Stephanie Wise
Updated Sep 11, 2014

Ingredients

Syrup

  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tablespoons Gold Medal™ unbleached all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • 1 cup water
  • Black food color

Pancakes

  • 2 cups Original Bisquick™ mix
  • 1 cup milk
  • 2 eggs
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of nutmeg
  • Red and yellow (or orange) food color
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In 1-quart saucepan, heat Syrup ingredients to boiling, stirring constantly, slowly adding enough black food color to completely color the mixture black. Stir constantly while boiling a few more minutes until mixture thickens. Remove from heat; set aside.
  • 2
    In large bowl, stir together Pancake ingredients until well combined. Spoon batter onto hot greased griddle; cook until golden, 2 to 3 minutes each side.
  • 3
    Transfer to serving plates; top with syrup, and serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pour syrup into a squeeze bottle so kids can “draw” spooky designs on their pancakes!
  • tip 2
    Add 1/2 cup chocolate chips to the batter for pumpkin-chocolate chip pancakes.

Nutrition

Nutrition Facts are not available for this recipe
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