Whole Wheat Pumpkin Pancakes w/ Cinnamon Caramel Syrup [+Video]

Whole Wheat Pumpkin Pancakes w/ Cinnamon Caramel Syrup [+Video]

These decadent whole wheat pumpkin pancakes are the perfect fall breakfast treat. Topped with a delicious cinnamon caramel syrup, they will melt in your mouth and leave you wanting more. Plus, check out the accompanying cooking video for easy step-by-step instructions!

I bet you didn’t know that pumpkin pancakes could ever be this amazing did you? Better yet, we make ours whole wheat pumpkin pancakes which strangely tastes even more like a pumpkin pie. But of course, you can use all white flour too.

Even our kids, who are die hard Melt in Your Mouth Buttermilk Pancake fans, and I mean like favorite thing ever, claimed that these pancakes and this syrup are all kinds of amazing and have already begged me to make them again. You could totally just make them with all purpose flour, but the whole wheat somehow works better in this recipe. It’s more hearty with flavors of fall but still light and airy, while most ww pancakes totally aren’t.

Ingredients for Whole Wheat Pumpkin Pancakes

Here are all the ingredients you will need to make these whole wheat pumpkin pancakes and the cinnamon caramel syrup:

For the Pancakes

• Dry Ingredients: Salt, Baking Powder, Baking Soda, Flour, Whole Wheat Flour and Sugar
• Wet Ingredients: Eggs, Buttermilk, Pumpkin Puree and Melted Butter

For the Syrup

• Butter
• Sugar
• Buttermilk
• Light Karo Syrup
• Vanilla Extract
• Cinnamon
• Baking Soda

The measurements of all the ingredients can be found in the recipe card down below.

How to Make Pumpkin Pancakes Recipe

The key to a whole wheat pancake, if you’re not used to making them is to start out with a 50/50 ratio of all purpose and whole wheat flour. It will keep your pancakes fluffy until you can take the 100% plunge. Here are all the steps for making these pancakes:

1. Prep: Preheat a griddle pr large skillet to medium heat on the stove or use an electric griddle.
2. Dry Ingredients: In a medium bowl, whisk together all the dry ingredients.
3. Wet Ingredients: In a separate bowl, whisk together the wet ingredients (except the butter).
   • PRO TIP: Whisking the dry ingredients and wet ingredients in separate bowls is a must. This allows for an even distribution of the baking powder in the recipe so the pancakes turn out perfectly fluffy.
4. Drizzle: Slowly pour in the melted butter whisking to incorporate.
5. Combine: Using a wooden spoon, make a well in the middle of the dry ingredients and then pour in the wet ingredients and stir together until almost completely combined. The batter will be very thick, like a cake batter.
   • PRO TIP: Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining and the batter is thick and slightly lumpy. I die a little inside each time I watch someone beat the heck out of the batter.
6. Cook: Butter the pan and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden brown.
7. Serve: Serve immediately with syrup.
   • PRO TIP: My kids love these pancakes topped with chocolate chips. Chopped pecans would also be a delicious addition!

The complete instructions can be found in the recipe card at the end of the post.

Watch How these Whole Wheat Pancakes are Made…

How to Make Cinnamon Caramel Syrup

This syrup like our famous buttermilk syrup but more on the caramel side with a hint of cinnamon. You’ll love it. I love that it is thicker and it makes the kitchen smell wonderful. Here are the steps for making this drool-worthy syrup:

1. Boil: Adds the butter, sugar, buttermilk and karo syrup to a large pot over medium heat and whisk together until everything melts and it begins to boil. Allow it to boil for 5-10 minutes.
   • PRO TIP: This is where the syrup becomes all delicious and caramel-y so let it boil away and thicken up.
2. Whisk: Add the vanilla and cinnamon and whisk everything together.
3. Add: Sprinkle in the baking soda and keep whisking. The syrup will immediately start to bubble up.
   • PRO TIP: This is where the large pot comes into play so that it doesn’t bubble over. Don’t use a little saucepan. It’s going to seem crazy to have this little amount of syrup in a huge pot, but trust me!
4. Cook: Allow the syrup to cook for another couple of minutes and then turn the heat down to low to keep the syrup warm until you serve it.

Again, these instructions are also available in the recipe card at the end of the post where you can also save or print the whole recipe.

Do I Need to Use Real Buttermilk?

I get this question a lot so let’s tackle it, yes, buy real buttermilk versus making your own with lemon juice or vinegar or using powdered. Both don’t turn out as fluffy a pancake. Buttermilk is found by the regular white milk and heavy cream, half & half, etc.

Do I Have to Make Cinnamon Caramel Syrup?

This is another one we have a lot of hesitation on from readers until they try it themselves and then, and I promise this is true, they never go back. Yes, it has buttermilk and baking soda in it. I know, it’s weird but go with it. Yes, you could use store-bought maple syrup but then I’d have to never talk to you again because of your fear of trying something amazing. And no one wants that.

There’s just something so fall and so comforting about the cinnamon and caramel in this syrup, but if you don’t want to take the time to make it, just regular buttermilk syrup works fine. Either way, you’re going to be licking the plate when you are done!

Is Pumpkin Healthy?

Pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health.

What to Serve with Pumpkin Pancakes

Sometimes all the sweetness of pancakes with syrup is too much sweet for me on its own, so I love to serve them with a side of scrambled eggs and perfectly cooked bacon!

Why Do Pancakes Go Flat?

Flat pancakes are caused by overcooking and improper preparation of the batter.

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough.

Storage Tips

Leftover pancakes should be stored in an airtight container in the fridge. They will keep for up to 5 days. Leftovers can also be stored in the freezer. Separately them with parchment paper or wax paper. They will keep for up to 3 months. It makes a quick and easy breakfast for a busy school morning.

Reheat pancakes either in the microwave, oven or toaster. I actually prefer the microwave. Head over to the Pioneer Woman post on freezing and reheating pancakes. She has some awesome tips!

Get ready for the ultimate fall breakfast treat with these delicious whole wheat pumpkin pancakes topped with a mouthwatering cinnamon caramel syrup.

More PANCAKE Recipes:

• Buttermilk Pancakes
• Dutch Baby Pancakes
• Healthy Wild Blueberry Cottage Cheese Pancakes
• Carrot Cake Pancakes
• Melt in Your Mouth Sour Cream Pancakes
• Brown Sugar Peach Pancakes
• Meyer Lemon Pancakes
• All our SWEET BREAKFAST RECIPES here!

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Whole Wheat Pumpkin Pancakes w/ Cinnamon Caramel Syrup

Description

These decadent whole wheat pumpkin pancakes are the perfect fall breakfast treat. Topped with a delicious cinnamon caramel syrup, they will melt in your mouth and leave you wanting more.

Course 300 + Back to School Recipes Every Kid Loves

Keyword breakfast, pancakes, pumpkin, whole wheat

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 8 -10 pancakes

Calories 484kcal

Author Sweet Basil

Ingredients

For the Pancakes

• 1 teaspoon Salt
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 Cup Flour sifted
• 1 Cup Whole Wheat Flour
• 2 Tablespoons Sugar
• 2 Large Eggs slightly whisked
• 2 Cups Buttermilk
• 1/2 Cup Pumpkin Puree
• 2 Tablespoons Butter unsalted and melted

For the Syrup

• 1/2 Cup Butter
• 1 ½ Cups Sugar
• 3/4 Cup Buttermilk
• 2 Tablespoons Light Karo Syrup
• 1 Tablespoon Vanilla
• 3/4 teaspoon Cinnamon or to taste
• 1 teaspoon Baking Soda

US Customary – Metric

Instructions

For the Pancakes

• Preheat a griddle to medium heat.
• In a medium bowl, whisk together the salt, baking powder, baking soda, flours and sugar.
  1 teaspoon Salt, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 1 Cup Flour, 1 Cup Whole Wheat Flour, 2 Tablespoons Sugar
• In a separate bowl, whisk together the eggs, buttermilk and pumpkin.
  2 Large Eggs, 2 Cups Buttermilk, 1/2 Cup Pumpkin Puree
• Drizzle in the butter as you continue to whisk.
  2 Tablespoons Butter
• Switch to a wooden spoon and make a well in the middle of the dry ingredients.
• Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining and the batter is thick and slightly lumpy.
• Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
• Serve immediately with syrup.

For the Syrup

• In a large pot over medium heat, add the butter, sugar, buttermilk and karo syrup.
  1/2 Cup Butter, 1 ½ Cups Sugar, 2 Tablespoons Light Karo Syrup, 3/4 Cup Buttermilk
• Whisk as everything melts together and begins to boil.
• Allow to boil for 5-10 minutes or until beginning to thicken.
• Add the vanilla and cinnamon and whisk quickly.
  1 Tablespoon Vanilla, 3/4 teaspoon Cinnamon
• Very quickly add the baking soda and continue to whisk.  The syrup should seize up and be very bubbly.
  1 teaspoon Baking Soda
• Allow to cook, boiling for 2 more minutes then turn to low and allow to stay warm until you serve.

Notes

The pancake batter does not store very well, but if you need to, cover tightly in saran wrap and place in the fridge then give a gentle stir the next day before you finish cooking them. Do not keep for more than 1 day, preferably make them all immediately after preparing.

The syrup can be kept in an airtight container or jar for up to 2 weeks.

Nutrition

Serving: 1pancake | Calories: 484kcal | Carbohydrates: 73g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 787mg | Potassium: 339mg | Fiber: 3g | Sugar: 50g | Vitamin A: 3023IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 2mg

READ: Whole Wheat Pumpkin Pancakes w/ Cinnamon Caramel Syrup [+Video]

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