Quick Puffy Pumpkin Pancakes
Pumpkin Spice Puffy Pancakes with Cinnamon Caramel Sauce
Servings 8 5 in Pancakes
- 2.5 cups Complete Pancake Mix
- 1.5 cups Water
- 1 15 oz can Pumpkin Puree
- 2 tsp Pumpkin Pie Spice
- 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.