Our Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe 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!

Ingredients in Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe

Brown sugar- Brown sugars are white granulated sugar that has had cane molasses added to it and it adds moisture so makes it chewier than white sugar. The two types of brown sugar, light and dark, refer to the amount of molasses that is present. Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, is delicious used as a rub for steaks.
Cinnamon- offers benefits like powerful antioxidants, anti-inflammatory effects and potential to improve blood sugar control, heart health (lowering bad cholesterol/triglycerides) and digestion.
Eggs– provide complete protein, essential vitamins, and targeted nutrients that support muscle strength, brain function, and eye health.
Evaporated milk- is fresh cow’s milk with about 60% of its water removed through heating and then sterilized. It’s rich in protein, calcium, and other essential nutrients that support bone and muscle health. Unlike sweetened condensed milk, it contains no added sugar and provides a creamy texture in soups, sauces, and desserts. It also has a long shelf life when unopened, making it a convenient pantry staple.
Pumpkin puree- is a nutrient-rich, low-calorie food packed with vitamins, minerals, and fiber. It supports eye health, strengthens the immune system, and promotes heart health thanks to its vitamins A and C, potassium, and antioxidants. Its high fiber and water content also aids digestion, helps you feel full longer, and supports healthy skin.
Olive Oil- is widely recognized as one of the world’s healthiest oils. In fact, people tend to live longer and healthier lives in regions where olive oil is a staple part. It is rich in healthy monounsaturated fats, contains large amounts of antioxidants, strong anti-inflammatory properties, may help prevent strokes, protective against heart disease.
Vanilla extract- provides antioxidant, anti-inflammatory, and calming sensory benefits thanks to its active compound, vanillin. Contains vanillin, which helps neutralize cell-damaging free radicals. Enhances perceived sweetness in foods and drinks, allowing you to use less sugar. The scent provides a soothing effect on the nervous system, helping lower stress and ease startle reflexes.
Granulated Sugar- Granulated sugar is also sometimes known as white sugar, or “regular” sugar. Granulated sugar has had all of the naturally present molasses refined out of it. The fine crystals in granulated sugar don’t cake together, which makes it perfect for measuring, sprinkling onto food and dissolving into drinks.
Buttermilk- Buttermilk is a slightly sour milk. . . the sour in the buttermilk is the acid activation which the baking powder in the cake flour needs to work it’s best. Buttermilk is also usually much lower in fat than regular milk and cream. Cultured buttermilk, as it is called in the United States these days, is a pasteurized milk product. A culture of lactic acid bacteria is added to low-fat milk to curdle and sour the milk.
Butter- Butter is rich in nutrients and beneficial compounds like butyrate and conjugated linoleic acid. High-fat dairy products like butter have been linked to a reduced risk of obesity, diabetes, and heart problems. Still, butter is high in calories and saturated fat and should be enjoyed in moderation.
Karo syrup- (corn syrup) helps prevent sugar crystallization in candies, caramels, and fudges, ensuring a smooth texture. It retains moisture in baked goods, keeps desserts soft, and improves the consistency of frozen treats by reducing ice crystal formation. It also adds a glossy finish to glazes and helps balance flavors in savory dishes and marinades.

How to make Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe

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!)

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. 🙂

Yield: 16

Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe

Name: Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 2 cups whole grain pancake mix; 1 tablespoon brown sugar; 2 teaspoons cinnamon; 2 eggs; 1 (12 ounce) 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

5.0 Stars (5 Reviews)

Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe 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 ounce) 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!

Cinnamon Carmel 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!)
Enjoy your Pumpkin Pancakes with Caramel Cinnamon Syrup Recipe!

Nutrition Information:

Yield:

Serving Size:

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

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