Last modified on December 21st, 2017 at 11:08 AM

Pumpkin Pancake Recipe + Cinnamon Caramel Butter 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!

Stack of pumpkin pancakes with cinnamon caramel syrup being poured over top.

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!

Pumpkin Pancake Recipe!!

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.


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!

Pumpkin Pancake Recipe!!

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.

Pumpkin Pancake Recipe!!

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.

Pumpkin Pancake Recipe!!

Looking for a traditional pancake recipe? Try out my homemade pancake mix.

Cinnamon caramel butter syrup poured on pumpkin pancakes

Pumpkin Pancakes with Cinnamon Caramel Syrup

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 821 kcal

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



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


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 821 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 18g 90%
Cholesterol 117mg 39%
Sodium 907mg 38%
Potassium 624mg 18%
Total Carbohydrates 128g 43%
Dietary Fiber 4g 16%
Sugars 65g
Protein 13g 26%
Vitamin A 211.2%
Vitamin C 3.1%
Calcium 32%
Iron 23.5%
* Percent Daily Values are based on a 2000 calorie diet.


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

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  • Reply
    January 4, 2018 at 4:43 PM

    Decadent and delicious!

  • Reply
    Josie King
    November 27, 2017 at 10:25 AM

    Loved! Easy to make and delicious

    • Reply
      November 27, 2017 at 10:45 AM

      I’m so glad you loved it, Josie!! Thank you for leaving a comment 🙂

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