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Pumpkin Pancakes with Caramel Sauce & Walnuts

    pumpkin pancakes with caramel syrup and walnuts

    One autumn recipe we look forward to every year is Pumpkin Pancakes! Coupled with caramel sauce, it makes weekend mornings comfy cozy sweet.

    Pumpkin Pancakes with Caramel Sauce & Walnuts

    Course: BreakfastCuisine: American


    Prep time


    Cooking time




    • 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)


    • For Pumpkin Pancakes:
    • COMBINE pancake mix, water and pumpkin in medium bowl. Stir just until moistened. Batter will be thick.
    • 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.
    • For Caramel Syrup:
    • 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.
    • 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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