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Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe

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!

Pumpkin Pancakes with Cinnamon Caramel Syrup is an autumn delight! You're family will LOVE them! www.cookingwithruthie.com

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!

Pumpkin Pancakes with Cinnamon Caramel Syrup is an autumn delight! You're family will LOVE them! www.cookingwithruthie.com

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.  🙂 

Pumpkin Pancakes with Cinnamon Caramel Syrup is an autumn delight! You're family will LOVE them! www.cookingwithruthie.com

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 Pancakes with Cinnamon Caramel Syrup is an autumn delight! You're family will LOVE them! www.cookingwithruthie.com

 

Pumpkin Pancake Recipe:

  1. In a mixing bowl combine the dry ingredients; mix to combine.
  2. Add wet ingredients; mix with wooden spoon just until combined.
  3. Preheat griddle or pan over medium high, coat with cooking spray.
  4. Cook 1/3 cup batter per pancake.
  5. Turn over when bubbles appear.
  6. Cook until browned and no longer runny in the center.
  7. Serve with Caramel Syrup.
  8. Enjoy!

Cinnamon Caramel Syrup Recipe:

  1. In a large stock pot combine all ingredients excluding baking soda.
  2. Cook over medium high heat for 5-7 minutes.
  3. Remove from heat and add baking soda; stir constantly.
  4. (will foam up thus the reason for the large pot!)
Yield: 16

Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe

Pumpkin Pancakes with Cinnamon Caramel Syrup is an autumn delight! You're family will LOVE them! www.cookingwithruthie.com

Pumpkin Pancakes with Caramel Cinnamon Syrup is an autumn delight! Your family will completely fall in LOVE with them! 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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

  1. Pumpkin Pancakes:
  2. In a mixing bowl combine the dry ingredients; mix to combine.
  3. Add wet ingredients; mix with wooden spoon just until combined.
  4. Preheat griddle or pan over medium high, coat with cooking spray.
  5. Cook 1/3 cup batter per pancake.
  6. Turn over when bubbles appear.
  7. Cook until browned and no longer runny in the center.
  8. Serve with Caramel Syrup.
  9. Enjoy!
  10. Cinnamon Carmel Syrup Recipe:

  11. In a large stock pot combine all ingredients excluding baking soda.
  12. Cook over medium high heat for 5-7 minutes.
  13. Remove from heat and add baking soda; stir constantly.
  14. (will foam up thus the reason for the large pot!)

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 253Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 346mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 5g

More Pumpkin Recipes

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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