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3-Ingredient Pumpkin Pancakes With Caramel Sauce

3-ingredient pumpkin pancakes with caramel sauce: thick, fluffy batter made with just pancake mix, pumpkin puree, and eggs, then pan-cooked on medium-low until set and gently flipped. Drizzle with warmed caramel for a glossy, gooey finish.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 1 cup complete (just-add-water) pancake mix
  • 0.5 cup pumpkin puree
  • 2 large eggs
  • 0.5 tsp pumpkin pie spice optional but recommended
For easy caramel sauce
  • 0.5 cup store-bought caramel sauce warmed

Equipment

  • 1 cast iron skillet

Method
 

Make the pancake batter
  1. Whisk the pancake mix, pumpkin puree, eggs, and pumpkin pie spice (if using) until smooth, and keep mixing until the batter is thick.
  2. Heat a lightly greased skillet over medium-low heat, lower than normal to help prevent burning.
Cook the pancakes
  1. Drop 2-tablespoon rounds of batter into the skillet and cook 2-3 minutes, until bubbles appear and the edges look set.
  2. Flip each pancake gently and cook 1-2 minutes more, until cooked through.
Serve
  1. Stack the pancakes and drizzle generously with warm caramel sauce to coat the tops.

Notes

Pro tip: If the batter seems too thick to pour, let it sit 2 minutes so it loosens slightly, then keep your heat at medium-low to avoid over-browning. Refrigerate leftovers in a sealed container for up to 3 days and rewarm in a skillet over low heat. Freezing: freeze pancakes (without sauce) up to 2 months; thaw and rewarm, then drizzle caramel after reheating. Dietary swap: use lactose-free caramel sauce or a lactose-free caramel option to reduce dairy.