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Pumpkin Pancakes with Salted Caramel Sauce

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Sky's the limit with this stack of Pumpkin Pancakes. Don't forget to top them with a delicate drizzle of Salted Caramel Sauce.

Pumpkin Pancakes with Salted Caramel Sauce made with Pumpkin Muffin & Bread Mix Recipe


1 1/4 cup Simple Mills Pumpkin Muffin Mix (approx ½ box)
3 eggs
1/4 cup arrowroot powder
1/2 tsp. cream tartar
3 TBSP oil (grape seed or olive oil work best)
3 TBSP water

Salted Caramel Sauce:
1/2 cup pure maple syrup
4 1/2 TBSP Lifeway Organic plain, unsweetened kefir
Large pinch of sea salt 


For the Pancakes:
all ingredients.
HEAT skillet or griddle over medium-low heat and grease with oil of your choice. Test surface by splashing skillet/griddle with a few drops of water – should sizzle when ready for cooking.
DROP 1/4 cup sized rounds onto cooking surface with a mixing spoon.
LET COOK approx. 2-3 minutes, turn over and cook 2-3 additional minutes – making sure to turn before pancakes become too brown.

For the Salted Caramel Sauce: 
maple syrup to a boil in a sauce pan over med to med/low heat.
STIR often and continue to boil for 12 minutes. The syrup should coat the back of the spoon.
MIX in kefir and sea salt and cook for another 2-5 minutes. Note that sauce will thicken upon cooling.
TOP Simple Mills pumpkin pancakes with chopped pecans and a generous drizzle of Salted Maple Caramel Sauce.


Other tasty additions include grass fed butter, chopped walnuts, organic raisins, dried cranberries or gluten-free chocolate chips.