Best 3 Caramel Pancake Syrup Recipes

Indulge in a delightful culinary journey with our curated collection of caramel pancake syrup recipes, offering a symphony of flavors to elevate your breakfast or brunch experience. From classic and simple preparations to decadent and unique creations, these recipes cater to every taste preference.

For those who cherish tradition, our basic caramel pancake syrup recipe provides a timeless foundation, capturing the essence of this beloved topping. With just a few pantry staples, you can create a smooth and luscious syrup that will transform your pancakes into an irresistible treat.

If you seek a touch of sophistication, our salted caramel pancake syrup recipe adds a delightful savory twist to the classic. A sprinkle of sea salt enhances the caramel's sweetness, creating a harmonious balance of flavors that will leave you craving more.

For those with a sweet tooth, our chocolate caramel pancake syrup recipe is a match made in dessert heaven. Rich, velvety chocolate combines seamlessly with the caramel's richness, resulting in a decadent sauce that will satisfy even the most discerning palate.

For a unique and nutty twist, our maple caramel pancake syrup recipe infuses the classic with the warm, earthy notes of maple syrup. This unexpected combination creates a complex and intriguing flavor profile that will surprise and delight your taste buds.

Finally, our pumpkin caramel pancake syrup recipe captures the essence of fall with its warm, inviting spices and the natural sweetness of pumpkin puree. This seasonal treat is perfect for cozy weekend brunches or festive holiday gatherings.

No matter your preference, our collection of caramel pancake syrup recipes has something for everyone. Prepare to embark on a culinary adventure that will redefine your pancake experience, leaving you with unforgettable moments of pure indulgence.

Let's cook with our recipes!

CARAMEL PANCAKE SYRUP

Caramel Pancake Syrup image

This is soooo easy to make and a really good syrup if you like the caramel taste. It's not thick, it's more on the runny side, but very tasty. The prep time is approximate. This came out of my very favorite cookbook "Where's Mom Now That I Need Her?"

Provided by eCCAbOO

Categories Breakfast

Time 8m

Yield 1/2 cups approx

Number Of Ingredients 3

Ingredients

2 tablespoons margarine (i use butter) or 2 tablespoons any butter substitute (i use butter)
1/2 cup brown sugar
1/4 cup water

Steps:

Melt butter on med-low heat.
Add Brown Sugar and mix together till it becomes moist and sticky.
Add water and stir till all the sugar is dissolved and mixture is boiling.
No specific amount of heating time is required but I usually boil mine for about 1-2 minutes.

Nutrition Facts : Calories 1243.3, Fat 46.1, SaturatedFat 29.2, Cholesterol 122.1, Sodium 470.7, Carbohydrate 215.8, Sugar 213.5, Protein 0.8

CHOCOLATE CHIP-PISTACHIO PANCAKES WITH SALTED HONEY CARAMEL SYRUP

Chocolate Chip-Pistachio Pancakes with Salted Honey Caramel Syrup image

Provided by Bobby Flay

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 1/2 cups clover honey
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
1 tablespoon bourbon
1/4 teaspoon kosher salt or coarse sea salt
1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs
3 tablespoons unsalted butter, melted and cooled, plus for the pan
2 tablespoons clover honey
2 teaspoons vanilla extract
1 teaspoon finely grated orange zest, plus for garnish
1 1/2 to 1 3/4 cups buttermilk
3/4 cup lightly toasted pistachios, coarsely chopped
3 ounces semisweet chocolate, finely chopped
Confectioners' sugar, for dusting
Fresh mint leaves, for garnish
Pomegranate seeds, for garnish

Steps:

For the syrup: Stir the honey and cream together in a deep saucepan. Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240 degrees F on a candy thermometer. Remove the saucepan from the heat, add the butter and vanilla and whisk to combine, then whisk in the bourbon and salt. Cool to warm before serving. (The syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before using.)
For the pancakes: Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs in a large bowl until smooth, then whisk in the melted butter, honey, vanilla, orange zest and 1 1/2 cups buttermilk until just combined. Stir the wet ingredients into the dry. If the batter seems very thick, stir in a bit more buttermilk. Cover and let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the pistachios and chocolate.
Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F.
Heat a nonstick griddle or skillet over medium heat and brush with butter. Working in batches, ladle about 1/4 cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the reverse side, about another 2 minutes. Transfer the cooked pancakes to the oven and repeat with the remaining batter.
To serve: Stack about 3 pancakes on each plate, drizzle with some of the syrup, dust with confectioners' sugar and garnish with mint, orange zest and pomegranate seeds. Serve hot.

CARAMEL LATTE PANCAKES

Caramel Latte Pancakes image

Your favorite coffee house drink is now a delicious breakfast dish. Made with Original Bisquick mix, these decadent pancakes are easy to prepare.

Provided by Annalise Sandberg

Categories Breakfast

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

2 cups Original Bisquick™ mix
2 teaspoons baking powder
1/3 cup granulated sugar
2 tablespoons unsalted butter, melted and cooled
1 cup milk
2 eggs
2 tablespoons instant coffee granules or crystals
Whipped cream, for serving
1 cup packed brown sugar
1/2 cup whipping cream
1/4 cup unsalted butter
Pinch of salt
2 teaspoons vanilla

Steps:

In large bowl, mix Bisquick mix, baking powder and granulated sugar. In medium bowl, beat melted butter, milk, eggs and instant coffee with whisk until coffee is dissolved and mixture is smooth. Add liquid mixture to bowl of dry ingredients, and mix until incorporated (mixture may be lumpy).
Grease griddle or 10-inch skillet; heat over medium heat. Pour 1/3 cupfuls of batter onto griddle. Cook until edges are dry and surface is bubbly, about 3 minutes. Turn; cook 2 minutes longer. Repeat to use up remaining batter.
In 1-quart saucepan, mix all Caramel Syrup ingredients except vanilla. Heat over medium heat, stirring until sugar is dissolved and mixture is smooth. Heat to boiling, and cook until syrup is thickened, 5 to 7 minutes. Remove from heat; add vanilla. Syrup will thicken upon cooling. If it becomes too thick, return saucepan to low heat for a few minutes until soft.
Serve pancakes with whipped cream and caramel syrup.

Nutrition Facts : ServingSize 1 Serving

Tips:

Use a heavy-bottomed saucepan to prevent scorching.
Cook the caramel sauce over medium-low heat, stirring constantly.
If the caramel sauce starts to seize, remove it from the heat and stir in a little bit of water.
Let the caramel sauce cool slightly before using it on pancakes.
Store the caramel sauce in a jar in the refrigerator for up to 2 weeks.

Conclusion:

This homemade caramel pancake syrup is easy to make and so delicious. It's the perfect topping for pancakes, waffles, and French toast. You can also use it to flavor ice cream, yogurt, or coffee. The caramel sauce can be adjusted to change the texture and flavor, so be sure to experiment to achieve the perfect syrup for you.