Our Pumpkin Pancakes with Caramel Cinnamon Syrup is a delicious autumn delight! You fall in LOVE with them. All the autumn flavors of pumpkin, cinnamon, and vanilla together in one recipe!
Why I love Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe
Today’s Pumpkin Pancakes with Caramel Cinnamon Syrup is a recipe we have loved for more years than I can remember! They’re a must-make in fall and winter around our house.
Recently we had a Sunday brunch that was an extra special treat because all of our family was under the same roof for the first time in quite a while!
As life seems to be ever changing with everyone here and there…it was so wonderful to be together again! Of course, we celebrated with a double batch of our favorite Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe!
How to store Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe
If you happen to have some leftovers they’ll store great in the fridge for up to 5 days- just warm them up in the toaster and they taste great.
They also freeze really well if you want to make a big batch and eat them as you go. The Caramel Cinnamon Syrup keeps for several weeks in fridge with no problem. 🙂
Ingredients in Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe
Pumpkin Pancake Recipe:
- whole grain pancake mix
- brown sugar
- cinnamon
- eggs
- evaporated milk
- 1/2 cup pumpkin puree
- 1 tablespoon olive oil
- 1 teaspoon vanilla
Cinnamon Carmel Syrup Recipe:
- sugar
- buttermilk
- butter
- karo syrup
- vanilla
- cinnamon
- baking soda
Pumpkin Pancake Recipe:
- In a mixing bowl combine the dry ingredients; mix to combine.
- Add wet ingredients; mix with wooden spoon just until combined.
- Preheat griddle or pan over medium high, coat with cooking spray.
- Cook 1/3 cup batter per pancake.
- Turn over when bubbles appear.
- Cook until browned and no longer runny in the center.
- Serve with Caramel Syrup.
- Enjoy!
Cinnamon Caramel Syrup Recipe:
- In a large stock pot combine all ingredients excluding baking soda.
- Cook over medium high heat for 5-7 minutes.
- Remove from heat and add baking soda; stir constantly.
- (will foam up thus the reason for the large pot!)
Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe

Pumpkin Pancakes with Caramel Cinnamon Syrup is an autumn delight! Your family will completely fall in LOVE with them!
Ingredients
- 2 cups whole grain pancake mix
- 1 tablespoon brown sugar
- 2 teaspoons cinnamon
- 2 eggs
- 1 12 ounces can of evaporated milk
- 1/2 cup pumpkin puree
- 1 tablespoon olive oil
- 1 teaspoon vanilla
- Cinnamon Carmel Syrup:
- 1 1/2 cups sugar
- 3/4 cup buttermilk
- 1/2 cup butter
- 2 tablespoons karo syrup
- 2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
Instructions
- Pumpkin Pancakes:
- In a mixing bowl combine the dry ingredients; mix to combine.
- Add wet ingredients; mix with wooden spoon just until combined.
- Preheat griddle or pan over medium high, coat with cooking spray.
- Cook 1/3 cup batter per pancake.
- Turn over when bubbles appear.
- Cook until browned and no longer runny in the center.
- Serve with Caramel Syrup.
- Enjoy!
- In a large stock pot combine all ingredients excluding baking soda.
- Cook over medium high heat for 5-7 minutes.
- Remove from heat and add baking soda; stir constantly.
- (will foam up thus the reason for the large pot!)
Cinnamon Carmel Syrup Recipe:
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 253Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 346mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 5g
More Pumpkin Recipes
- Chocolate Chunk Pumpkin Overnight Oats
- Skinny Pumpkin Cream Cheese Loaf
- Pumpkin Bars with Cinnamon Cream Cheese Frosting
- Pumpkin Pancakes w/ Carmel Cinnamon Syrup
- Gluten-Free Pumpkin Chocolate Chunk Biscotti
- Homemade Pumpkin Pie
- Pecan Pumpkin Pie Oatmeal
- Pumpkin Pie Galette
- Pumpkin Bars
- Pumpkin Spice Bars
- Pumpkin Cream Cheese Dip
Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe is one of the best parts of autumn!
Thanks for being a part of the CWR blog-family!
All the love,
Ruthie
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