Every year around the Fall and Winter time, I make pumpkin pancakes for my friends and family. It’s always been a comforting and nostalgic breakfast for me, and this time I really amped them up by making a pumpkin spice caramel sauce to put on top!

This recipe serves 4 people.

Ingredients:

1 ½ Cups (180g) All Purpose Flour

¼ cup (50g) Brown Sugar, Packed

2 Tbs (25g) Granulated Sugar

½ Tsp (2g) Salt

1 Tsp (3g) Ground Cinnamon

½ Tsp (1g) Ground Nutmeg

1 Tsp (3g) Ground Ginger 

¼ Tsp Ground Cloves 

¾ Tsp (2g) Baking Soda 

1 ½ Tsp (5g) Baking Powder 

1 Cup (240mL) Milk

1 Large Egg

3 Tbs (39g) Vegetable oil

2 Tsp (8g) Vanilla Extract

1/2 Cup (122g) Pumpkin Puree 

Directions:

1.     In a large bowl, combine the flour, brown sugar, granulated sugar, salt, spices, baking powder, and baking soda.  

2.     In a separate bowl or large liquid measuring cup, combine the milk, egg, oil, vanilla, and pumpkin. Add this to the dry mixture and gently whisk until the batter just comes together, don’t overmix. 

3.     Cover with plastic wrap and refrigerate for at least 10 minutes. 

4.     Preheat a griddle to 350 Degrees F (180C) or heat a large skillet over medium heat on the stove with 1 ½ tbs of butter in it until the butter is bubbling but not brown. 

5.     Use about ¼ cup of batter per pancake, cook on the first side for 2-3 minutes or until bubbles appear on the surface and the edges turn pale. Flip and cook for another 2 minutes or until golden brown on both sides, then serve immediately!

-You can sprinkle chopped pecans or chocolate chips in these pancakes too and they’re delicious! Top with Pumpkin Spice Caramel Sauce! (recipe below)

 Pumpkin Spice Caramel Sauce 

1 Cup (200g) Granulated Sugar

6 Tbs (90g) Softened Unsalted Butter cut into 6 pieces

½ Cup(120mL) Heavy Cream, Room Temperature

1 Tsp (4g) Sea Salt 

½ Tsp (1g) Ground Cinnamon

½ Tsp (1g) Ground Ginger

¼ Tsp Ground Nutmeg

1/8 Tsp Ground Cloves 

1 Tsp (4g) Vanilla Extract 

Directions:

1.     In a saucepot, cook the sugar over a medium heat and stir occasionally. Once the sugar starts to clump and melt, stir constantly until all the sugar is completely melted and a dark amber color. 

2.     Turn the heat to low and add in the salt, spices and butter. Stir until combined, being careful since the mixture will bubble up. 

3.     Add the cream and stir until combined, then let the caramel cook undisturbed for 1 minute before turning off the heat and stirring in the vanilla. 

4.     Allow to cool before using.