The most delicious Pumpkin Pancakes with Sticky Caramel Syrup! Seriously, it doesn’t get any better than this! These pumpkin cakes are flavorful, fluffy, and a crowd favorite. We take them to the next level by topping them with a homemade sticky caramel syrup that tastes oh so sweet. The perfect Fall breakfast! Make it with me!
Pumpkin Pancakes
Pumpkin is everywhere this time of year! It’s such a fun fall flavor to play around with. I knew I wanted to create pumpkin flavored pancakes because I thought they would turn out delicious. Turns out, I was right!
These pumpkin pancakes with sticky caramel syrup are made with canned pumpkin, pumpkin pie spice, buttermilk, and a homemade syrup. Meaning, they have tons of flavor and a great texture!
Sticky Caramel Syrup
You won’t want to skip this step! Sure, traditional maple syrup is great on some pancakes, but these pancakes want the Sticky Caramel Syrup! Trust me on this one! The flavors compliment each other so well and it really ties everything together!
This syrup comes together in a matter of minutes on the stove top. Plus, it stores in the fridge for up to two weeks.
Pumpkin Ingredients
For this recipe, I call for canned pumpkin and pumpkin pie spice!
For the canned pumpkin, make sure you buy regular canned pumpkin and not pumpkin pie filling. There is a different. My favorite brand is Libby’s.
I bought my pumpkin pie spice at Trader Joes! I am sure you can get it at other grocery stores too!
If you want to make your own homemade pumpkin spice mix, simply whisk together 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg,1 teaspoon ground allspice, and 1 teaspoon ground cloves.
Pumpkin Palooza
This recipe is part of my Pumpkin Palooza series! Each day, starting October 20th, I’m sharing a new pumpkin themed recipe! Check back here after October 27th to see the full line up of Pumpkin Recipes!
www.alexdaynes.com/pumpkin-palooza
Like this recipe and want to save it for later? Pin it to Pinterest here!
Pumpkin Pancakes with Sticky Caramel Syrup
The most delicious pumpkin pancakes with sticky caramel syrup! Seriously, the most amazing pancakes that scream Fall!
Ingredients
Pumpkin Pancakes
- 1 1/4 cups all purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup buttermilk
- 1/2 cup canned pumpkin
- 1 egg
- 1 teaspoon vanilla
- Sticky Caramel Syrup
- 1/2 cup butter
- 1/2 cup buttermilk
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- *optional: 2 Tablespoons corn syrup
Instructions
For the Pumpkin Pancakes:
- Preheat pancake griddle.
- In a medium-sized bowl, whisk together the dry ingredients; flour, brown sugar, baking powder, salt, pumpkin pie spice, and cinnamon.
- In another bowl, whisk together buttermilk, canned pumpkin, egg, and vanilla.
- Slowly add the wet ingredients to the dry, and mix. Be careful not to over-mix, the matter should be lumpy.
- Grease the griddle. Pour about 1/3 cup of batter and cook on the first side until bubbles begin to form about 2-3 minutes. Flip the pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
- Serve pancakes with butter and Sticky Caramel Syrup.
For the Sticky Caramel Syrup:
- In a large pot, begin by melting the butter. When the butter is melted, add the buttermilk, sugar, and corn syrup if desired.
- Bring to a boil, stirring constantly.
- Reduce the heat to low. Continue stirring and simmer the syrup for one minute, or until the syrup turns a caramel color.
- Remove from heat and stir in the baking soda and vanilla. It will begin to foam, and that's a good sign.
- Serve warm!
- Store in a glass jar in the fridge for up to two weeks.
Notes
For the sticky caramel syrup, us a LARGE pot! Like, double the size you think you'll need. When you add the baking soda, the caramel begins to bubble & foam. Use a large pot to avoid boiling over.
