Pumpkin Spice Puffy Pancakes with Cinnamon Caramel Sauce
Course Breakfast
Cuisine American
Keyword Caramel, Cinnamon, Pancakes, pumpkin
Prep Time 3 minutesminutes
Cook Time 5 minutesminutes
10 minutesminutes
Total Time 18 minutesminutes
Servings 85 in Pancakes
Equipment
Griddle
Mixing Bowl, serving bowl , spatula
Ingredients
Pumpkin Pancakes
2.5 cupsComplete Pancake Mix
1.5cupsWater
115 oz can Pumpkin Puree
2teaspoonPumpkin Pie Spice
Cinnamon Sauce
1cupSugar
½cupKaro Syrup
¼cupWater
1teaspoonCinnamon
1cupEvaporated Milk
1teaspoonVanilla 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.