Caramel Cake Pancakes – a delicious recipe with flour, sugar, milk, eggs, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Whisk together first 2 ingredients in a large bowl. Whisk together milk and next 3 ingredients in another bowl. Gradually stir milk mixture into flour mixture just until dry ingredients are moistened. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200u00b0 oven up to 30 minutes. Serve with Caramel Syrup.
2
Note: When using a griddle, heat it to 350u00b0.
3
Tip: For tender pancakes, don't overmix the batter; it should be lumpy.
506
kcal
Calories
16
g
Fat
75
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups self-rising flour, 1/2 cup sugar, 1 cup milk, 2 large eggs, and more.
Yes, Caramel Cake Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
