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


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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


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

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