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Pumpkin Spice Pancakes

Quick Puffy Pumpkin Pancakes

Pumpkin Spice Puffy Pancakes with Cinnamon Caramel Sauce
Course Breakfast
Cuisine American
Keyword Caramel, Cinnamon, Pancakes, pumpkin
Prep Time 3 minutes
Cook Time 5 minutes
10 minutes
Total Time 18 minutes
Servings 8 5 in Pancakes


  • Griddle
  • Mixing Bowl, serving bowl , spatula


Pumpkin Pancakes

  • 2.5 cups Complete Pancake Mix
  • 1.5 cups Water
  • 1 15 oz can Pumpkin Puree
  • 2 tsp Pumpkin Pie Spice

Cinnamon Sauce

  • 1 cup Sugar
  • ½ cup Karo Syrup
  • ¼ cup Water
  • 1 tsp Cinnamon
  • 1 cup Evaporated Milk
  • 1 tsp Vanilla Extract



  • 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.