Pumpkin Pancakes with Caramel Sauce

Pumpkin Pancakes with Caramel Sauce
  • Pumpkin Pancakes
  • 2 cups complete pancake mix
  • 1 1/2 cups water
  • 2/3 cup Libby’s 100% Pure Pumpkin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • Caramel Syrup
  • 1/4 cup Hungry Jack Original Syrup
  • 3/4 cup Smucker’s® Sundae Syrup(tm) Caramel Flavored Syrup
  • Whipped cream
  • Ground cinnamon to taste
  • 1/4 cup diced cooked bacon (optional)
  • 1/2 cup walnut or pecan pieces (optional)
  1. [b]For Pumpkin Pancakes:[/b] COMBINE pancake mix, water and pumpkin in medium bowl. Stir just until moistened. Batter will be thick.
  2. HEAT griddle or large skillet over medium heat; spray with nonstick spray. Pour 1/4 cup batter onto hot griddle; cook until batter bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter.
  3. [b]For Caramel Syrup:[/b] WHISK together original syrup and caramel flavored syrup in small bowl. Drizzle 1 tablespoon on serving plates. Cut 2 waffles in half diagonally to make 4 triangles. Arrange on top of syrup.
  4. TOP with your choice of additional caramel flavored syrup, whipped cream, a sprinkle of cinnamon, nuts and/or bacon pieces. Repeat to make additional servings.


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