pumpkin pancakes with caramel apple syrup

imageOctober to me means pumpkins everywhere, in our decor and in our food. The kids and I have been studying pumpkins in “school” and have found that pumpkins are a super-food. They are low in calories and loaded in fiber, anti-oxidants, minerals and vitamins. We should be including pumpkin in our diet year round, but then I’m afraid Fall wouldn’t seem so special. So, to protect Fall, I think maybe our family will only add pumpkin to our diet September through December.

Today I will be sharing the recipe for healthier pumpkin pancakes with a not-so-healthy caramel apple syrup topped with maple whipped cream. I adapted the original pancake recipe I saw on instagram from @thefarmchicks. Frying the pancakes made the whole house smell like fall. Mmmmm….

For Pumpkin pancakes:

  • 1 cup Organic whole white wheat flour
  • 1 cup oat flour (or make your own flour by grinding 1 cup whole oats in blender or vitamix)
  • 4 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp all-spice or pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 2 tbsp organic flaxseed ground in vitamix or blender then combine with 6 tbsp water
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 2 cups buttermilk (2 tbsp vinegar or lemon juice with rice milk combined for a total of 2 cups)


  1. Combine the dry ingredients: flour, baking powder, cinnamon and all-spice in a small bowl.
  2. Make the flaxseed egg-replacer.
  3. Whisk pumpkin and flaxseed egg-replacer together in a large bowl until smooth, then add buttermilk and maple syrup.
  4. Add dry ingredients to the wet ingredients.
  5. Heat a cast iron skillet or griddle on low to medium-low heat and fry in a little organic coconut oil.

This recipe will make about 13 thick pancakes 4-5 inches round.



I found a recipe for maple whipped cream here and added a couple of extra spices. Who can go wrong with a recipe from the Pioneer Woman?

For Maple whipped cream:

  • 1/2 cup cold heavy cream
  • 3 tbsp maple syrup
  • dash of vanilla
  • dash of cinnamon


  1. Pour the heavy cream, maple syrup and cinnamon into a cold bowl and mix on medium-low speed for 3-4 minutes.



It was a hit as you can see.

The caramel apple syrup is really a buttered rum sauce recipe I found and then replaced the rum with apple-cider.

For Caramel apple-cider sauce:

  • 1/2 cup light-brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup apple cider  (to make this more thick like a sauce, add only 1/4 cup of apple cider)
  • 2 tbsp unsalted butter, chopped


  1. In a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted.
  2. Pour in apple cider, and simmer, stirring until the sauce is smooth, thickened, and reduced.
  3. Stir in butter until melted.


Layer the pancakes, add a little pat of butter if your feeling spicy, add a dollop (or more) of whipped cream and drizzle (or pour) on the caramel apple-cider sauce. Add some chopped pecans or walnuts, close your eyes and take a bite.

Eating these pancakes with the sauce are kinda like being wrapped up in a soft blanket, cozy and warm. I love recipes that feel cozy when eat them… Hope you enjoy! I know we did…



4 thoughts on “pumpkin pancakes with caramel apple syrup

  1. Yum! Thanks for sharing! I have a bunch of apples– might add some chopped apples to up the “fall” factor. 🙂 Blessings!

  2. Had these for breakfast this morning; I think I gained 5 pounds….and I’d do it again in a heartbeat! Best pancake recipe ever. Thankfully, Noah preferred applesauce on his pancakes, so that left more caramel apple cider sauce and whipping cream for Jason and me. 🙂

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