These Caramel Chip Pumpkin Pancakes are incredibly fluffy and soft, with sweet pumpkin flavor folded into every bite, finished with honey and pockets of melted caramel chips. They are rich, cozy, and just indulgent enough to feel special without being over the top.
This pumpkin pancake recipe is the kind you make when you want something comforting and a little extra. Breakfast, lunch, or dessert all work here, and honestly, pancakes at any time of day should always be acceptable.
- What Makes This Recipe So Good
- What Goes Into Caramel Chip Pumpkin Pancakes
- How To Make Caramel Chip Pumpkin Pancakes
- Tips For Making Pumpkin Pancakes
- Recipe FAQ’s
- Caramel Chip Pumpkin Pancakes Recipe
What Makes This Recipe So Good
These Pumpkin Pancakes get their light, fluffy texture from a thick batter that holds its shape on the pan, allowing the pancakes to rise properly instead of spreading thin. The pumpkin adds moisture and softness without overpowering the flavor, while the caramel chips melt gently as they cook, creating little pockets of sweetness throughout.
What really makes this pumpkin pancake recipe stand out is how balanced it feels. A touch of honey enhances the pumpkin’s natural sweetness, so there is no need to overload the batter with sugar. The result is a batch of easy pancakes that feel indulgent but still sit comfortably in the category of healthy pumpkin pancakes.
What Goes Into Caramel Chip Pumpkin Pancakes
This Pumpkin Pancakes batter uses simple pantry staples and flexible swaps, making it easy to adapt to what you have on hand.
- Pumpkin Purée: Pumpkin purée adds moisture and structure to the batter while giving the pancakes their signature soft texture and warm pumpkin flavor. Both canned and homemade purée work well here, as long as it is thick and not watery.
- Honey: Honey lightly sweetens the batter while enhancing the natural sweetness of the pumpkin. It also helps keep the pancakes soft and tender without relying on too much added sugar.
- Self Raising Flour: Using self raising flour helps the pancakes rise evenly and stay fluffy without extra effort. A blend of wholemeal and white flour adds structure while keeping the texture light and balanced.
- Caramel Chips: Caramel chips melt gently as the pancakes cook, creating pockets of sweetness throughout each bite.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Caramel Chip Pumpkin Pancakes
- Mix Batter: Whisk the pumpkin, honey, egg, melted butter, and milk until smooth. Add the flours, sweetener, and baking powder, mixing until just combined, then fold through the caramel chips.
- Heat The Pan: Lightly grease a nonstick pan or skillet and warm it over low to medium heat. Make sure the pan is evenly heated so the pancakes cook through without burning.
- Cook: Pour about 1/4 cup of batter onto and cook until bubbles form on the surface. Flip and cook for another 3 to 4 minutes until cooked through, then transfer and repeat with the remaining batter.
- Serve And Enjoy: Keep pancakes warm near the stove if space allows, then serve with maple syrup, butter, peanut butter, or Nutella. Breakfast, lunch, or dessert all welcome here.
For a balanced breakfast plate, pair these Pumpkin Pancakes with Cream Cheese Scrambled Eggs for something soft and savory that offsets the sweetness, or add Bacon Cheddar Biscuits if you want to lean into a cozy, brunch-style spread that still feels comforting and familiar.
If you want something lighter on the side, Honey Lime Fruit Salad works beautifully. The fresh citrus and natural sweetness cut through the richness of the caramel chips and pumpkin, making the whole meal feel brighter without competing with the pancakes themselves.
Tips For Making Pumpkin Pancakes
- Use thick pumpkin purée. If your purée is watery, the batter will thin out and the pancakes will spread too much. I like to give canned pumpkin a quick stir and blot if needed so the batter stays nice and thick.
- Do not overmix the batter. Once the flour goes in, mix just until combined. A few small lumps are fine and actually help keep the pancakes soft instead of dense.
- Cook low and slow. Pumpkin batter is thicker than regular pancake batter, so lower heat gives the center time to cook through without the outside browning too fast. If your pancakes are dark but raw inside, the heat is too high.
- Wait for bubbles before flipping. You want bubbles forming across the surface and the edges looking set. Flipping too early is the fastest way to end up with undercooked pancakes.
This usually happens when the batter is overmixed or too wet. Mix just until combined and make sure your pumpkin purée is thick, not watery, so the pancakes can cook through properly.
Look for bubbles forming across the surface and edges that appear set and slightly dry. If the center still looks shiny, give it another 30 seconds before flipping.
Pumpkin batter cooks thicker than regular pancake batter. Lower the heat and cook a little longer so the centers cook through without burning the outside.
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IngredientsUSMetric1x2x3x
- ▢ 1 cup pumpkin purée canned or homemade
- ▢ 1 tablespoon honey
- ▢ 1 large egg
- ▢ 2 tablespoons light butter melted or oil of choice
- ▢ 2 cups unsweetened almond milk
- ▢ 1 cup wholemeal self raising flour optional substitute for plain flour/whole wheat flour
- ▢ 1 cup white self raising flour optional substitute for plain flour/whole wheat flour
- ▢ 4 tablespoons natural sweetener or sugar of choice
- ▢ 1/2 tablespoon baking powder use 1 full tablespoon if using plain or all purpose flours
- ▢ 4 tablespoons caramel baking chips/bits or milk/dark/white/semi sweet chocolate chips
Instructions
- Whisk together the pumpkin, honey, egg, butter/oil and milk until smooth. Add the flour/s, sugar and baking powder and mix until just combined and free from lumps. Fold through caramel chips.
- Cook on a greased nonstick pan/skillet over low – medium heat, pouring 1/4 cup batter per pancake until golden and bubbles have formed on the top, and flip. Cook for a further 3 – 4 minutes, remove and repeat with remaining batter. Keep pancakes warm next to the hot stove if your kitchen allows the space, until you’re ready to serve them.
- To serve, drown in some maple syrup , or butter, or peanut butter , or Nutella . Mmmmm…nutella.
Notes
- If there’s leftover cooked pancakes, you can leave them in the fridge for up to 2 days and reheat in the microwave or sandwich press!
- Nutrition is calculated for 1 pancake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Caramel Chip Pumpkin Pancakes
Ingredients
- 1 cup pumpkin purée canned or homemade
- 1 tablespoon honey
- 1 large egg
- 2 tablespoons light butter melted or oil of choice
- 2 cups unsweetened almond milk
- 1 cup wholemeal self raising flour optional substitute for plain flour/whole wheat flour
- 1 cup white self raising flour optional substitute for plain flour/whole wheat flour
- 4 tablespoons natural sweetener or sugar of choice
- 1/2 tablespoon baking powder use 1 full tablespoon if using plain or all purpose flours
- 4 tablespoons caramel baking chips/bits or milk/dark/white/semi sweet chocolate chips
Instructions
- Whisk together the pumpkin, honey, egg, butter/oil and milk until smooth. Add the flour/s, sugar and baking powder and mix until just combined and free from lumps. Fold through caramel chips.
- Cook on a greased nonstick pan/skillet over low - medium heat, pouring 1/4 cup batter per pancake until golden and bubbles have formed on the top, and flip. Cook for a further 3 - 4 minutes, remove and repeat with remaining batter. Keep pancakes warm next to the hot stove if your kitchen allows the space, until you’re ready to serve them.
- To serve, drown in some maple syrup , or butter, or peanut butter , or Nutella . Mmmmm…nutella.
Notes
- If there’s leftover cooked pancakes, you can leave them in the fridge for up to 2 days and reheat in the microwave or sandwich press!
- Nutrition is calculated for 1 pancake.
Nutrition
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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
