Pumpkin Pancakes with Pumpkin Caramel

Pancakes glazed with pumpkin caramel sauce and topped with butter in a pan

5 from 1 reviews

Pancakes loaded with fall flavors. Both the pancake batter and the caramel sauce contain pumpkin puree.



For the pancakes:

  • 1 and ¾ cup flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ cup sugar
  • 1 cup pumpkin puree
  • ½ cup milk
  • ½ cup yogurt
  • 3 tablespoon butter, melted
  • 2 large eggs
  • 1 tablespoon butter for brushing the pan for each batch of pumpkin

For the pumpkin caramel sauce:

  • ½ cup butter, cubed
  • 1 cup sugar
  • ¼ cup milk
  • ¼ cup pumpkin puree
  • ¼ teaspoon salt


For The Pancakes:

  1. Whisk the dry ingredients except sugar. 
  2. Whisk sugar, pumpkin puree, milk, yogurt, eggs and melted butter well.
  3. Pour the mixture of dry ingredients into wet ingredients and combine them well. Don’t over-mix it. Mix it just until everything is combined.
  4. Heat a non-stick pan over medium heat. Brush it with oil or melted butter or use a cooking spray.
  5. Pour ¼ cup of batter into the hot pan and wait until you see bubbles on it, about 2 minutes. 
  6. Flip it over once you see tiny holes on the pancakes. Let it cook for another minute.
  7. Finally, transfer the pancake on a plate and repeat the same steps for the remaining batter.
  8. Make the pancakes in batches. How many pancakes you can make at a time depends on the size of the pan. 

For The Caramel Sauce:

  1. Melt butter in a saucepan over medium heat.
  2. Add in sugar, milk and pumpkin puree. Stir until it boils. Let it boil for 2-3 minutes. Then, bring it to medium low heat and let it simmer for 5-10 minutes.
  3. Remove it from heat, add in salt and let it cool before using.
  4. You can store the leftovers in a jar in the refrigerator. And reheat when you want to use it. 

Keywords: pumpkin pancakes, yogurt pumpkin pancakes, pumpkin caramel sauce