The words to describe these Pumpkin Pancakes with Caramel Syrup (repost) are hard to come up with…
We love them! Mmmmm hmm.
Every autumn they’re a family tradition around our house. My little sister, Louise, gave this recipe to me several years ago and I’ve actually posted it but the photos needed up dating in a serious way 🙂
Yield: 8
Pumpkin Pancakes with Caramel Syrup (repost)
Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes
Ingredients
2 C Pancake Mix
1 Tbsp Brown sugar
2 tsp Cinnamon
2 Eggs
1 12 oz can of Evaporated milk
1/2 C Pumpkin
1 Tbls Oil
1 tsp Vanilla
Mix the dry, add the wet, mix until well blended. Preheat griddle and cook 1/3 C of batter per pancake. Turn over when bubbles appear.
Carmel Syrup
1 1/2 C Sugar
3/4 C Buttermilk
1/2 C Butter
2 Tbsp Karo
2 tsp Vanilla extract
1 1/2 tsp Cinnamon
1 tsp Baking Soda
Instructions
Pumpkin Pancakes:
Mix the dry, add the wet, mix with wooden spoon until well blended.
Preheat griddle or pan on medium high.
Cook 1/3 C of batter per pancake.
Turn over when bubbles appear.
Cook until browned and no longer runny in the center.
Serve with Caramel Syrup.
Enjoy!
Caramel Pancakes:
In a large stock pot combine all ingredients excluding Baking Soda.
Cook over medium high heat for 5-7 minutes.
Add Baking Soda and stir.
(will foam up thus the reason for the large pot!)
* This recipe is from my little sister, Louise
Pumpkin Pancakes with Caramel Syrup (repost) will rock your world! You’ve just gotta try them try this fall!
AND I suggest making a double batch- both the batter and the syrup keep just find in the fridge for up to a week. SO, when you get the craving (and I promise you will) you can whip some up lickity-split 🙂
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