Caramel Drizzle Pumpkin Pancakes

$- 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1 cup pumpkin puree (canned or fresh) - 1/2 cup milk - 1/4 cup brown sugar - 1 large egg - 2 tablespoons melted butter - 1 teaspoon vanilla extract - 1/2 cup caramel sauce (store-bought or homemade) - Whipped cream for serving (optional) Gathering the right ingredients is key. I love using fresh pumpkin puree, but canned works too. It’s easier and still gives great flavor. For the dry mix, make sure you measure the flour well. Too much flour makes the pancakes dense. The pumpkin pie spice adds warmth. If you want a twist, try adding a bit of cinnamon or nutmeg. Salt brings out the flavors, so don’t skip it! For the wet mix, I use brown sugar for a deeper, richer taste. The melted butter gives the pancakes a nice texture. Always use a large egg; it helps bind everything. Finally, caramel sauce is a must. You can make your own or buy it. Whipped cream on top is optional, but I say go for it! It makes each bite extra special. Mixing dry ingredients Start by gathering your dry ingredients. In a large bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of salt. This mix gives your pancakes warmth and flavor. Combining wet ingredients In another bowl, mix 1 cup of pumpkin puree, 1/2 cup of milk, 1/4 cup of brown sugar, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Stir until everything is smooth. This mixture adds sweetness and richness. Folding wet and dry mixtures together Now, pour the wet mixture into the dry ingredients. Gently fold them together until just combined. Do not overmix! Small lumps are okay. This keeps your pancakes fluffy. Heating the skillet Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. This step helps prevent sticking and gives a nice golden color. Pouring the batter Once the skillet is hot, pour about 1/4 cup of batter for each pancake. Be careful not to crowd the pan. This allows each pancake to cook evenly. Cooking time and flipping technique Cook the pancakes until bubbles form on the surface, which takes about 2-3 minutes. Flip them gently and cook for another 1-2 minutes until golden brown. Keep an eye on them to avoid burning. Stacking pancakes To serve, stack 2-3 pancakes on a plate. This looks great and makes for a hearty breakfast. Adding caramel drizzle and whipped cream Drizzle the top with 1/2 cup of caramel sauce. Add whipped cream on top if you like. This adds sweetness and makes it look fancy. Enjoy your tasty fall treat! To make the best pancakes, avoid overmixing. When you mix wet and dry ingredients, stir just until combined. Small lumps are fine. Overmixing makes pancakes tough. Check for doneness by looking for bubbles on the pancake surface. When you see bubbles, it’s time to flip. Cook the other side until golden brown. This usually takes 1-2 minutes. You can use homemade or store-bought caramel sauce. Homemade sauce allows for more flavor control. If you choose store-bought, look for high-quality brands. They often taste better. Warm the caramel sauce in a microwave-safe bowl. Heat in short bursts of 15 seconds. Stir in between, until it’s pourable. This makes it easy to drizzle over pancakes. To boost flavor, consider adding a pinch of nutmeg or cinnamon. A splash of maple extract can also enhance the taste. These spices complement pumpkin well. Pair your pancakes with crispy bacon or sausages for a savory touch. A warm apple cider or a spiced latte makes a great drink choice. Enjoy the flavors of fall! {{image_2}} To make your pancakes a bit healthier, consider these swaps: - Whole wheat flour: Replace all-purpose flour with whole wheat flour for added fiber. - Dairy-free options: Use almond milk or soy milk instead of regular milk. This keeps the pancakes light and dairy-free. Adding new flavors can make your pancakes exciting: - Chocolate chips or nuts: Sprinkle chocolate chips or chopped nuts into the batter for extra crunch and sweetness. - Incorporating fruit or other spices: Try adding mashed bananas or blueberries. You can also mix in cinnamon or nutmeg for a warm spice kick. You can enjoy pumpkin pancakes all year long! - Holiday-themed variations: For special occasions, add crushed candy canes or a splash of eggnog to the batter. - Making pumpkin pancakes year-round: When pumpkins aren’t in season, use canned pumpkin puree. It’s easy and tasty any month! To keep your pancakes fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. Pancakes can last in the fridge for about three days. If you want to keep them longer, freeze them. Just wrap each pancake in plastic wrap before putting them in a freezer bag. They can last up to three months in the freezer. For the best texture, reheat pancakes in a toaster. Set it to a low setting to warm them without drying them out. You can also use a microwave, but heat them in short bursts. Place a damp paper towel on top to keep moisture. Another way is to use a skillet over low heat. This method helps maintain a nice, fluffy feel. Make a big batch of pancakes ahead of time. You can cook them on the weekend and store them for busy mornings. For freezer-friendly preparation, let the pancakes cool completely first. Then, stack them with parchment paper in between. This way, you can grab just what you need. When you want a quick meal, just reheat and drizzle with caramel sauce. To make pancakes fluffier, use a few simple tricks: - Separate the egg. Whip the egg white until fluffy. - Fold the whipped egg white into the batter last. - Use fresh baking powder. Check the date on the can. - Don’t overmix your batter. Leave small lumps for the best rise. These methods help create air pockets, making your pancakes light and fluffy. Yes, you can easily make these pancakes vegan! Here are some great swaps: - Use flax eggs instead of a large egg. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. - Swap milk for any plant milk like almond or oat milk. - Replace melted butter with coconut oil or vegan butter. These changes keep the flavors rich and delicious, just like the original. These pancakes pair well with several tasty sides: - Crispy bacon or sausage for a savory touch. - Fresh fruit, like sliced bananas or berries, for a sweet contrast. - A hot cup of coffee or chai tea enhances the fall vibe. For a more festive feel, add whipped cream or chopped nuts on top. Enjoy your meal! These pumpkin pancakes are a treat any time you want to impress. We covered all you need, from ingredients to tips. You learned how to mix the batter, cook the pancakes, and serve them with yummy caramel and whipped cream. Remember, you can change this recipe by using whole wheat or adding chocolate. Store leftovers properly and enjoy them later. Now, go ahead and make your pancakes the star of your breakfast!$

Indulge in the fall flavors with these Caramel Drizzle Pumpkin Pancakes! Fluffy and delicious, they're perfect for cozy weekend breakfasts. Made with simple ingredients like pumpkin puree and topped with rich caramel sauce, these pancakes will delight your taste buds. Ready to impress your family? Click through to explore the full recipe and make these seasonal treats today! #PumpkinPancakes #FallRecipes #BreakfastIdeas #CaramelDrizzle

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Ingredients

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup pumpkin puree (canned or fresh)

1/2 cup milk

1/4 cup brown sugar

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

1/2 cup caramel sauce (store-bought or homemade)

Whipped cream for serving (optional)

Instructions

In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt until well combined.

In another bowl, mix the pumpkin puree, milk, brown sugar, egg, melted butter, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients, gently folding them together until just combined. Avoid overmixing; small lumps are okay.

Heat a non-stick skillet or griddle over medium heat and lightly grease it.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes until golden brown.

Remove the pancakes and keep them warm while you cook the remaining batter.

To serve, stack 2-3 pancakes on a plate, drizzle generously with caramel sauce, and top with whipped cream if desired.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4