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)
- 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
- 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.
- 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 🙂