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!!
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| 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!)
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| Batter ingredients |
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| Combine dry ingredients |
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| Add eggs and oil |
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| Add evaporated milk and the pumpkin |
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| Pumpkin batter ready to go |
Now for the Carmel Syrup…
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| Syrup ingredients |
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| Melt butter, add sugar and karo. Melt together |
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| Drizzle in buttermilk |
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| Bring to boil over medium high for 5-7 minutes |
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| Add Baking Soda last |
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| 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!