Pumpkin Pancake Recipe + Cinnamon Caramel Butter Syrup

Sharing is caring!

This pumpkin pancake recipe is light, fluffy, and full of pumpkin flavor! Topped with cinnamon caramel syrup, these pancakes are full of Fall flavor!

We love pumpkin in our family so when Fall rolls around, you won’t hear us complaining about pumpkin spice everything! I love changing up classic recipes to include pumpkin, they always turn out amazing. This pumpkin pancake recipe was no different! I added a cinnamon caramel butter syrup and it sends them over the top!

It is only September and I’ve already gone through 8 cans of pumpkin puree! I can’t help myself. I just keep thinking of more delicious ways to use it…and then I end up making these pancakes every morning and its all gone.

Ha.

These are Abram’s current favorite – he calls them his “special bakes {bakes = pancakes}” and it is the cutest. He asks for them all the time and I just can’t say no! Aspen loves them too – she can eat about 3, her appetite is impressive!

You’ll love this pumpkin pancake recipe with any type of syrup, but I promise that you will be amazed at how delicious they are with the cinnamon butter syrup! It is life changing.

I think I said that about the last pumpkin recipe I posted. And I’m not sorry.

This cinnamon butter syrup is based on my traditional homemade butter syrup recipe and it is easy to make! I can’t get enough of it with these pancakes. In fact, you could probably serve it with ice cream it’s so good.

The main tip for making this pumpkin pancake recipe is to spread the batter a little bit after you pour it onto the griddle. It is a little thicker than normal pancake batter because of the pumpkin. That allows the pumpkin pancakes to cook all the way through without becoming overdone.

There is only one tip for making the cinnamon caramel syrup: use a big enough pot!

At the end you are going to add baking soda, and that causes the syrup to foam and bubble. If you use a pot that is too small, it will bubble up out of the pot and you will be left with a giant sticky mess all over your stovetop.

PIN this recipe on your Dessert Recipes board to SAVE it for later Follow Longbourn Farm on Pinterest for more great tips, ideas, and recipes!

5 from 1 vote

Print

Pumpkin Pancakes with Cinnamon Caramel Syrup

This pumpkin pancake recipe is light, fluffy, and full of pumpkin flavor! Topped with cinnamon caramel syrup, these pancakes are full of Fall flavor!

Course Breakfast

Cuisine American

Keyword easy pumpkin pancakes, pumpkin pancake recipe, pumpking pancakes

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 8 people

Calories 410 kcal

Ingredients

For the Pancakes

• 2 cups milk divided
• 1 egg large
• 1 cup pumpkin puree
• 1 teaspoon maple extract vanilla can be substituted
• 2 cups flour all purpose
• 2 tablespoons sugar
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoons allspice
• 1/4 teaspoon nutmeg
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Oil or butter for cooking the pancakes

For the Cinnamon Caramel Syrup

• 1/2 cup butter one stick
• 1 cup sugar
• 1/2 cup milk
• 3 tablespoons caramel sauce
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 2 teaspoons maple extract vanilla extract can be substituted

US Customary - Metric

Instructions

For the Pancakes

1. Whisk 1 1/2 cups of the milk, egg, pumpkin and maple extract together in a medium bowl or 4 cup glass measuring cup. 

2. Whisk flour, sugar, spices, baking powder, baking soda, and salt together in a medium bowl. 

3. Add the wet ingredients to the dry ingredients and mix until just combined. Adjust batter consistency with remaining half cup of milk. The batter should be pourable but not thin.

   
   

4. Heat a pan or griddle on low heat. 

5. Add a small amount of butter or oil to the pan.

6. Pour 1/4-1/3 cup of batter for each pancake and gently spread out the batter until the pancakes are approximately 4 inches in diameter. 

7. Cook on both sides until light golden brown. 

For the Cinnamon Caramel Syrup

1. Add butter, sugar, and milk to a 2.5-quart saucepan (see note).

2. Bring to a rolling boil (see note) and boil for 2 minutes.

3. Off heat, add baking soda and maple extract.

4. Whisk to mix together, the syrup will bubble and foam vigorously.

5. Whisk in caramel and cinnamon.

6. Let rest for a few minutes to let the foam settle down.

7. Serve warm or cold.

8. Store in an airtight container (like a mason jar) in the fridge, reheating and stirring before use to melt and combine.

Recipe Notes

A 2.5 quart saucepan is the smallest size you will want to use for this recipe. It will bubble and foam up quite a bit once the baking soda is added. • A rolling boil is a boil that does not break even when you stir the liquid. It will take about 5 minutes to get the mixture to a rolling boil. I set a timer for the 2 minute boil step.

Nutrition Facts

Pumpkin Pancakes with Cinnamon Caramel Syrup

Amount Per Serving

Calories 410 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 9g 45%

Cholesterol 58mg 19%

Sodium 453mg 19%

Potassium 312mg 9%

Total Carbohydrates 64g 21%

Dietary Fiber 2g 8%

Sugars 32g

Protein 6g 12%

Vitamin A 105.6%

Vitamin C 1.6%

Calcium 16%

Iron 11.8%

* Percent Daily Values are based on a 2000 calorie diet.