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Pumpkin Pancakes with Caramel Sauce

Pumpkin Pancakes with Caramel Sauce
Forget pumpkin-spiced lattes – up the ante with pumpkin pancakes! The creamy caramel sauce rivals even the sweetest of maple syrups, but the powdered sugar is the sweetest topper.



  • 1 cup all-purpose flour

  • 2 teaspoons brown sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 1 cup pumpkin puree

  • 1 cup milk

  • 1 large egg

  • 2 tablespoons unsalted butter, melted and cooled

  • 1 teaspoon vanilla extract

  • Cooking spray

Caramel Sauce


  1. In a medium bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  2. In another medium bowl, whisk together pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth.
  3. Add the dry ingredients to the pumpkin mixture and stir until they are combined.
  4. Heat a non-stick skillet or griddle over medium heat and spray it with cooking spray.
  5. Pour 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form on the surface of the pancakes and the edges are set. This should take about 2-3 minutes.
  6. Flip the pancakes and cook for another 1 to 2 minutes until they are golden brown on both sides.
  7. Continue making pancakes with the remaining batter, spraying the skillet with cooking spray as needed.
  8. To make the caramel sauce, melt the butter in a small saucepan over medium heat.
  9. Add the brown sugar and stir until it's melted and smooth. This should take about 1-2 minutes.
  10. Slowly pour in the heavy cream and whisk constantly until the mixture is smooth and creamy
  11. Stir in the vanilla extract and salt.
  12. Remove the sauce from the heat and let it cool.
  13. Sprinkle the chopped pecan nuts over the pancakes and drizzle the caramel sauce over the top.
  14. Serve the pumpkin pancakes with the warm caramel sauce and enjoy.
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