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)

Name: Pumpkin Pancakes with Caramel Syrup (repost)
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 8
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

Prep Time 15 minutes

Cook Time 3 minutes

Total Time 18 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