Pumpkin Pancakes with Caramel Cinnamon Syrup is an autumn delight! Your family will completely fall in LOVE with them!
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 and everyone is here and there it was so wonderful to be together again and of course we celebrated with a double batch of our favorite Pumpkin Pancakes with Caramel Cinnamon Syrup!
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’ll 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.
Pancakes are one of our favorite brunch and breakfasts so, we have plenty to for you to try … Buttermilk Greek Yogurt Pancakes, Blueberry Sourdough Pancakes, and Chocolate Chocolate Chip Pancakes!
Pumpkin Pancakes with Caramel Cinnamon Syrup is one of the best parts of autumn! Enjoy.
Have an awesome Monday!
Much Love and Peace~
Ruthie
- 2 cups whole grain pancake mix
- 1 tablespoon brown sugar
- 2 teaspoons cinnamon
- 2 eggs
- 1 (12 oz) can of evaporated milk
- ½ cup pumpkin puree
- 1 tablespoon olive oil
- 1 teaspoon vanilla
- Cinnamon Carmel Syrup:
- 1½ cups sugar
- ¾ cup buttermilk
- ½ cup butter
- 2 tablespoons karo syrup
- 2 teaspoons vanilla
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- 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 ⅓ 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 Pancakes:
- 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!)
The post Pumpkin Pancakes with Caramel Cinnamon Syrup appeared first on Cooking With Ruthie.