Caramel Pancakes

Caramel Pancakes are a rich, indulgent breakfast treat featuring soft, fluffy pancakes draped in warm, silky caramel sauce. This comforting dish blends sweetness and warmth, making it perfect for special mornings, weekend brunches, or whenever you want to enjoy an elevated pancake experience.

Why You’ll Love This Recipe

These pancakes offer an irresistible combination of tender texture and deep caramel flavour. The caramel sauce adds a luxurious finish, turning a simple stack of pancakes into an elegant, dessert-like breakfast. The recipe uses straightforward ingredients, comes together quickly, and feels special without requiring advanced cooking skills.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pancakes:

• all-purpose flour

• granulated sugar

• baking powder

• salt

• milk

• egg

• melted butter

• vanilla extract

Caramel Sauce:

• butter

• brown sugar

• heavy cream

• vanilla extract

• salt (optional, for salted caramel)

Directions

1. In a bowl, whisk together the flour, sugar, baking powder, and salt.

2. In another bowl, combine the milk, egg, melted butter, and vanilla extract.

3. Pour the wet ingredients into the dry mixture and stir gently until just combined.

4. Heat a lightly greased skillet or griddle over medium heat.

5. Pour about ¼ cup of batter onto the pan for each pancake and cook until bubbles form. Flip and cook until golden on both sides.

6. To make the caramel sauce, melt the butter in a saucepan over medium heat.

7. Add brown sugar and whisk until dissolved.

8. Slowly add the heavy cream, stirring continuously until smooth.

9. Add vanilla extract and a pinch of salt if desired.

10. Pour the warm caramel sauce generously over the pancakes before serving.

Servings and Timing

This recipe serves 2–3 people, making approximately 6–8 pancakes.
Preparation time: 10 minutes
Cooking time: 10 minutes
Caramel sauce: 5 minutes
Total time: 25 minutes

Variations

• Salted Caramel Pancakes: Add a pinch of flaky sea salt to the caramel sauce.

• Apple Caramel Pancakes: Top the pancakes with sautéed apples before drizzling with caramel.

• Chocolate Caramel Drizzle: Add a small amount of melted chocolate to the sauce.

• Buttermilk Pancakes: Replace regular milk with buttermilk for extra fluffiness.

• Nutty Caramel Pancakes: Sprinkle chopped pecans or walnuts over the caramel topping.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Caramel sauce can be refrigerated separately for up to 1 week.
Reheat pancakes in the microwave or on a warm skillet.
Warm the caramel sauce gently on the stovetop or in the microwave before serving.

FAQs

Why are my pancakes not fluffy?

Overmixing the batter or using expired baking powder can reduce fluffiness.

Can I use store-bought caramel sauce?

Yes, it can be substituted for homemade in a pinch.

How do I prevent the caramel from crystallising?

Stir continuously and avoid cooking on excessively high heat.

Can I make the pancake batter ahead of time?

It is best made fresh, but dry ingredients can be prepared in advance.

Can I freeze the pancakes?

Yes, freeze them in a single layer, then store in a freezer bag for up to 2 months.

Why is my caramel too thin?

It may not have cooked long enough; simmer slightly longer to thicken.

Can I make the caramel dairy-free?

Yes, use coconut cream and vegan butter alternatives.

Why do my pancakes stick to the pan?

Ensure the pan is well heated and lightly greased before cooking.

Can I double the recipe?

Yes, simply scale the ingredients proportionally.

Can I use whole wheat flour?

Yes, but the texture will be slightly denser.

Conclusion

Caramel Pancakes offer a decadent twist on a classic breakfast, combining light, fluffy pancakes with a smooth, buttery caramel sauce. This recipe is ideal for special occasions or whenever you desire a luxurious morning meal. Easy to prepare and wonderfully satisfying, it is a delightful addition to any breakfast rotation.

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