Whole Wheat Pumpkin Pancakes w/ Cinnamon Caramel Syrup

a photo of a stack of whole wheat pumpkin pancakes sitting on a white plate topped with cinnamon caramel syrup and a dollop of melting butter

4.50 from 2 votes

Whole Wheat Pumpkin Pancakes w/ Cinnamon Caramel Syrup

These decadent whole wheat pumpkin pancakes are the perfect fall breakfast treat. Topped with a delicious cinnamon caramel syrup, they will melt in your mouth and leave you wanting more.

Prep Time2

Cook Time10

Total Time12

Course: 300 + Back to School Recipes Every Kid Loves

Keyword: breakfast, pancakes, pumpkin, whole wheat

Servings: -10 pancakes

Author: Sweet Basil

Ingredients

For the Pancakes

1 teaspoon Salt
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 Cup Flour sifted
1 Cup Whole Wheat Flour
2 Tablespoons Sugar
2 Large Eggs slightly whisked
2 Cups Buttermilk
1/2 Cup Pumpkin Puree
2 Tablespoons Butter unsalted and melted

For the Syrup

1/2 Cup Butter
1 ½ Cups Sugar
3/4 Cup Buttermilk
2 Tablespoons Light Karo Syrup
1 Tablespoon Vanilla
3/4 teaspoon Cinnamon or to taste
1 teaspoon Baking Soda

US Customary - Metric

Instructions

For the Pancakes

Preheat a griddle to medium heat.
In a medium bowl, whisk together the salt, baking powder, baking soda, flours and sugar.
1 teaspoon Salt, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 1 Cup Flour, 1 Cup Whole Wheat Flour, 2 Tablespoons Sugar
In a separate bowl, whisk together the eggs, buttermilk and pumpkin.
2 Large Eggs, 2 Cups Buttermilk, 1/2 Cup Pumpkin Puree
Drizzle in the butter as you continue to whisk.
2 Tablespoons Butter
Switch to a wooden spoon and make a well in the middle of the dry ingredients.
Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining and the batter is thick and slightly lumpy.
Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
Serve immediately with syrup.

For the Syrup

In a large pot over medium heat, add the butter, sugar, buttermilk and karo syrup.
1/2 Cup Butter, 1 ½ Cups Sugar, 2 Tablespoons Light Karo Syrup, 3/4 Cup Buttermilk
Whisk as everything melts together and begins to boil.
Allow to boil for 5-10 minutes or until beginning to thicken.
Add the vanilla and cinnamon and whisk quickly.
1 Tablespoon Vanilla, 3/4 teaspoon Cinnamon
Very quickly add the baking soda and continue to whisk. The syrup should seize up and be very bubbly.
1 teaspoon Baking Soda
Allow to cook, boiling for 2 more minutes then turn to low and allow to stay warm until you serve.

Video

Notes

The pancake batter does not store very well, but if you need to, cover tightly in saran wrap and place in the fridge then give a gentle stir the next day before you finish cooking them. Do not keep for more than 1 day, preferably make them all immediately after preparing.

The syrup can be kept in an airtight container or jar for up to 2 weeks.

Nutrition