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Pumpkin Pie Spice Pancakes with Caramel Syrup are a sweet and yummy breakfast that is perfect for Fall mornings!
When I think of Fall breakfast recipes, I think of a handful of flavors. Pumpkin and caramel are up at the top of my list! I had sweet potato pancakes once and loved them, so I thought I would try my hand at a pancake recipe using pumpkin! These Pumpkin Pie Spice Pancakes are amazing! They are moist with just the right amounts of pumpkin and pumpkin pie spice flavors. The Caramel Syrup sweetens the deal and makes them even more delicious!
To get moist and fluffy pancakes, I use coffee creamer in this recipe. While I refuse to drink coffee without a generous serving of creamer, I am no stranger to using coffee creamer in recipes, as well! I love the way it makes baked goods moist and adds some sweetness and flavor to each recipe! This particular variety is my kind of creamer! It’s made with real sugar, milk, and cream. It’s extra creamy and extra flavorful!
A hot cup of coffee is a must at breakfast!
Pumpkin Pie Spice Pancakes with Caramel Syrup
You will need to have all your ingredients out and ready to go, as well as a griddle to cook the pancakes on. The caramel syrup ahead of time, if you want.
In a medium bowl, mix together the flour, brown sugar, pumpkin pie spice, baking powder, and salt.
Add in the pumpkin puree, creamer, egg, and butter. Whisk until just combined.
Heat a griddle to 350 degrees F. Scoop out about 1/4 Cup of the batter for each pancake.
Cook until bubbles appear on top, then flip and cook an additional 1-2 minutes until golden and cooked through.
To make the Caramel Syrup, combine the sugar and water in a medium saucepan. Heat over medium heat, whisking until the sugar is fully dissolved.
Continue to let cook over medium heat, swirling (not stirring) the pan as needed until the sugar is an amber color, about 6-8 minutes.
Add the heavy cream, stirring constantly. Reduce the heat to low and continue to stir until the temperature reaches about 220 degrees F. If you heat it to a higher temperature, this will result in a thicker syrup and may not be as pourable.
Plate your Pumpkin Pie Spice Pancakes and top with the Caramel Syrup. Add some pecans, or other nuts, if desired.
Pumpkin Spice Pancakes
- In a medium bowl, mix together the flour, brown sugar, pumpkin pie spice, baking powder, and salt.
- Add in the pumpkin puree, milk, egg, and butter. Whisk until just combined.
- Heat a griddle to 350°F or a flat-bottomed skillet to medium heat. Coat with non-stick cooking spray or butter.
- Scoop out about 1/4 cup of the batter for each pancake and pour into a circular shape on the hot griddle or skillet.
- Cook until bubbles appear on top, then flip and cook an additional 1-2 minutes until golden and cooked through.
- Serve pancakes topped with butter and maple syrup.
Tips and Techniques
- You can use canned or fresh pumpkin puree, but be sure not to use pumpkin pie filling (it's not the same as pumpkin puree).
- Be sure to cook on medium heat or lower so that the pancakes will cook through in the center without burning on the outside. Pumpkin puree does add moisture so these pancakes will be fluffy, but still moist.
- Maple syrup is delicious on pumpkin pancakes, or to sweeten them up even more, add a dollop of whipped cream.
- Store leftover pancakes tightly covered in the refrigerator. Use within 5 days.