Pumpkin Pancakes with Black Cinnamon Syrup

Preheat a skillet over medium heat. Coat pan with no stick spray.

Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.Use an electric mixer to blend ingredients.

Add dry ingredients to wetingredients and blend with mixer until smooth.

Add just a few drops of gel food coloring until you get a nice orange (it doesn’t take much).

Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake.When the batter stops bubbling and edges begin to harden, flip thepancakes. They should be golden brown. This will take from 1 to 2 minutes.Flip the pancakes and cook other side for the same amount of time, untilgolden brown. In a saucepan combine all ingredients except for the food coloring gel. Bring to a boil, stirring continuously. 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.

Remove from heat and allow to cool enough to put into a Squeeze Bottle.