Quick Puffy Pumpkin Pancakes are so delicious and easy to make. They are made with complete pancake mix ,pumpkin puree and pumpkin spice. Topped with cinnamon caramel sauce and whipped cream. These pancakes are a copy cat version of Frisch's Big Boy pumpkin pancakes.
Quick Puffy Pumpkin Pancakes
With all the great fall recipes Ive been sharing lately,Apple Pie Monkey Bread, Pumpkin Raisin Bread With Cream Cheese Frosting and Easy Caramel Apple Pie Cookies, these pancakes may just be my favorite. I got the inspiration for these pancakes from the seasonal menu at Frisch's BigBoy. frischs.com/ They are made with complete pancake mix, pumpkin puree and pumpkin pie spice. A
How to Make Quick Puffy Pumpkin Pancakes :
INGREDIENTS NEEDED :
- Aunt Jemima® Complete Mix
- Water
- Pumpkin Puree
- Pumpkin Pie Spice
Cinnamon Cream Sauce :
- Sugar
- Karo Syrup
- Evaporated Milk
- Cinnamon
Caramel Topping
Whip Cream
Butter
Can I Make Ahead of Time ?-
The batter will keep in the refrigerator for 2-3 days if it gets thick- add water and whisk.
These pancakes were a huge hit in my house , the ultimate comfort food. Butter, cinnamon cream sauce and caramel topping on top make them so sweet and yummy. You will think you died and went to heaven. Anyone that follows my blog , ( if you dont , please start ha ha. ) knows I usually take the easy way of doing everything. Therefore, I use the complete pancake mix, adding the pumpkin puree makes the pancakes extra moist. If you do not have the pre-made mix and want to look up a basic recipe with flour and eggs etc that would work as well.
Quick Puffy Pumpkin Pancakes
Equipment
- Griddle
- Mixing Bowl, serving bowl , spatula
Ingredients
Pumpkin Pancakes
- 2.5 cups Complete Pancake Mix
- 1.5 cups Water
- 1 15 oz can Pumpkin Puree
- 2 teaspoon Pumpkin Pie Spice
Cinnamon Sauce
- 1 cup Sugar
- ½ cup Karo Syrup
- ¼ cup Water
- 1 teaspoon Cinnamon
- 1 cup Evaporated Milk
- 1 teaspoon Vanilla Extract
Instructions
Pancakes
- Heat Griddle or Skillet to 375°-Medium High ( for golden brown cakes use solid shortening to grease griddle lightly)
- Combine water, pumpkin puree, spice and Aunt Jemima® Mix, and whip until lumps disappear. Allow batter to sit for 10 minutes.
- Pour ½ cup of batter for each pancake onto the preheated, lightly greased griddle. Cook about 2- minutes for each side or until pancake begins to rise and edges begin to dry. Flip only once.
Cinnamon Cream Sauce
- Combine sugar, corn syrup, water and cinnamon in a saucepan.
- Bring to a boil over medium heat.
- Simmer, stirring occasionally, for 2 minutes. Remove from heat.
- Add evaporated milk and vanilla.
- Serve warm.
Serve pancakes warm with butter, cinnamon sauce, caramel topping and whipped cream - Enjoy !
Cinnamon Sauce Recipe Found @ littledairyontheprairie.com/
[…] I have shared pumpkin pie No-Bake Pumpkin Cream Pie , Soft Pumpkin Chocolate Chip Cookies and Quick Puffy Pumpkin Pancakes.Therefore, I thought of course I should share this pumpkin pie milkshake with you as well. It is so […]