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 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
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 🙂
Happy Friday!!
xoxo~ Ruthie
Thanks for checking out my Pumpkin Pancakes with Caramel Syrup (repost) post. Check out my full collection of Breakfast articles, and get more Breakfast recipes by Ashton Swank, Ashley Johnston, Mariah Leeson, Tammy Mitchell and Tauni Everett.
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