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Easy Halloween Pancakes Recipe
Ash Tyrrell

Easy Halloween Pancakes Recipe

I still remember the first Halloween morning I made these for my kids before they ran off trick-or-treating in the evening. I wanted something festive but not fussy, and this pumpkin pancake stack with black cinnamon syrup was exactly that.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • granulated sugar ½ cup – gives the syrup its base sweetness and helps it thicken nicely
  • light brown sugar ½ cup – adds a deeper, almost caramel-like note to the syrup
  • all-purpose flour 2 tablespoons – thickens the syrup so it clings to the pancakes instead of running off
  • ground cinnamon 2 teaspoons – brings that warm, cozy fall flavor everyone expects from Halloween pancakes
  • vanilla extract 1 teaspoon – rounds out the flavor and takes away any flat sweetness
  • water 1 cup – loosens the syrup to the right pourable consistency
  • black food coloring as needed – turns the syrup that spooky jet-black color, add it slowly
  • For the pumpkin pancakes:
  • pancake baking mix 2 cups – the shortcut that keeps this recipe quick without sacrificing fluffiness
  • milk 1 cup – thins the batter to the right pourable texture
  • eggs 2 large – bind everything together and help the pancakes puff up
  • pumpkin puree ½ cup – use pure pumpkin, not pumpkin pie filling, for the best flavor and color
  • granulated sugar 2 tablespoons – a touch of sweetness right in the batter itself
  • ground cinnamon ½ teaspoon – doubles down on that pumpkin-spice feel
  • nutmeg a small pinch – just enough to add warmth without overpowering the pumpkin
  • orange food coloring or a mix of red and yellow (a few drops) – gives the pancakes that classic bright pumpkin hue

Method
 

  1. I add the sugars, flour, cinnamon, vanilla and water into a small saucepan and bring it to a gentle boil, stirring the whole time so nothing sticks or burns. Once it starts bubbling, I slowly mix in black food coloring until the syrup turns fully black. I let it simmer for a couple more minutes so it thickens up properly before taking it off the heat.
  2. In a large bowl, I whisk together the pancake mix, milk, eggs, pumpkin puree, sugar, cinnamon and nutmeg until it is smooth. Then I add my food coloring a little at a time until I get that bright pumpkin-orange shade I am going for. I try not to overmix, since a few small lumps are totally fine and actually keep the pancakes tender.
  3. I heat my griddle or skillet over medium heat and lightly grease it before pouring the batter in quarter-cup portions. Each pancake takes about 2 to 3 minutes per side, and I know it is time to flip once I see little bubbles forming on top. I keep the heat steady so they cook through without burning on the outside.
  4. Once all the pancakes are done, I stack them up on a plate while they are still warm. Then comes my favorite part, pouring that spooky black syrup generously over the top. I serve them right away so everyone gets to enjoy the pancakes while they are fluffy and hot.

Notes

  • I always add the food coloring a few drops at a time instead of dumping it in, since it is much easier to add more color than to fix an overly dark batter.
  • I keep my griddle at a steady medium heat because I found that high heat browns the outside before the inside fully cooks.
  • I let my syrup cool for a minute or two before serving, since it thickens slightly and coats the pancakes better that way.
  • I always use pure pumpkin puree instead of pie filling, because pie filling already has added sugar and spices that throw off the whole balance.
  • I keep a spoon handy to stir the syrup constantly while it boils, because I have had it scorch on the bottom when I got distracted.