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Caramel Cake Pancakes

Raven Higheagle


These pancakes are sweet and rich, perfect for Christmas morning or any other special occasion.
The caramel sauce is a little tricky to make. IF you don’t make caramel sauce often and the process is a little intimidating.


☆☆☆☆☆ 0 votes

Makes 15 pancakes and 1 3/4 Cups of Sauce
10 Min
20 Min
Stove Top



  • 2 c
    self-rising flour
  • 1/2 c
  • 1 c
    whole milk
  • 2 large
  • 3 Tbsp
    butter, melted
  • 2 tsp
    pure vanilla extract
  • ·
    canola oil

  • 1/2 c
  • 1 c
  • 1 tsp
    fresh lemon juice
  • 3/4 c
    whipping cream

How to Make Caramel Cake Pancakes


  1. Whisk together flour and sugar in a large bowl.
  2. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
  3. Gradually stir milk mixture into flour mixture, mixing just until dry ingredients are moistened.
  4. Heat a large nonstick skillet or griddle over medium heat.
  5. Drizzle a little canola oil on griddle and carefully spread it over griddle using a paper towel.
  6. Pour about 1/4 cup of batter for each pancake onto griddle and cook until bubbles form.
  7. Flip and cook until second side is lightly browned. Remove from griddle and keep warm.
  8. Melt 1/2 cup butter in a heavy medium-sized saucepan over medium heat.
  9. Add 1 cup of sugar and lemon juice and cook until mixture forms a caramel color, stirring occasionally.
  10. This should take 5 to 6 minutes.
  11. Once caramel color is achieved, gradually add whipping cream and continue to cook while stirring vigorously and constantly, another 1 to 2 minutes, until smooth.
  12. Use immediately or store in refrigerator.
  13. Reheat in the microwave for 10 to 15 seconds.

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