Pumpkin Pancakes with Black Cinnamon Syrup

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.



  • 1/4 tsp allspice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 brown sugar
  • 4 TBSP melted butter
  • 1-1/4 cups buttermilk
  • 5 TBSP canned pumpkin
  • 2 teaspoons cinnamon
  • 2 eggs
  • 2 Tablespoons all-purpose flour
  • black food coloring gel
  • 1/4 cup granulated sugar
  • 1/2 cup granulated white sugar
  • few drops of orange gel food coloring
  • 1/4 tsp salt
  • 1 teaspoon vanilla
  • 1 cup water


  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.
  8. In a saucepan combine all ingredients except for the food coloring gel. Bring to a boil, stirring continuously.
  9. 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.
  10. Remove from heat and allow to cool enough to put into a squeeze bottle.

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