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 🙂
Pumpkin Pancakes with Caramel Syrup (repost)
Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes
2 C Pancake Mix
1 Tbsp Brown sugar
2 tsp Cinnamon
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.
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
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.
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 🙂
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!