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Pumpkin Pancakes with Carmel Syrup

Nothing says autumn like these Pumpkin Pancakes with Carmel Syrup.  They are stop you dead in your tracks GOOD!! Not even joking 🙂  I remember well the first time I ate these pancakes, I’d just ran a marathon with my bro-in-law, Trav (who’s also done an Iron Man! My hero) and when we got home… there they were sitting COLD on the counter!! I folded that little pancake in half, slapped on some Caramel syrup (which was also cold and therefore a soft Carmel consistency) and ate it faster than you can say Miss-is-sippi!!  Maybe it’s cuz I’d just ran my butt off but I don’t think so…. My sis made us some warm ones too!  I must of eaten at least 30 (give or take a few) that day!!
Louise’s Pumpkin Pancakes with Caramel Syrup

Pumpkin Pancakes and Carmel Syrup

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
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!)

Batter ingredients
Combine dry ingredients
Add eggs and oil
Add evaporated milk and the pumpkin
Pumpkin batter ready to go
Now for the Carmel Syrup…
Syrup ingredients
Melt butter, add sugar and karo. Melt together
Drizzle in buttermilk
Bring to boil over medium high for 5-7 minutes
Add Baking Soda last
Stir in Soda, will foam, remove from heat
When my kiddos see these comin’ off the griddle… their eyes brighten a bit and a smile comes across their little faces! We enjoy this Pumpkin Carmel Delight for a few seconds before we all run our separate ways!