These Caramel Pancakes are soft, fluffy, and bursting with caramel goodness. Topped with caramel sauce and creamy frosting, they’re easy to make and even easier to enjoy!

Caramel Pancakes

I am a pancake-lover and so are my kids!

I think homemade pancakes make a great breakfast, and I have fun experimenting with various flavors and ways to change them up.

I’m often found in the kitchen trying to out-do my previous unique pancake recipes. My kids think it’s wonderful, of course, because they are my ultimate taste-testers!

They’ve loved my fluffy buttermilk pancakes topped with pure maple syrup, but if you ask them, I’m sure they’ll prefer my cheesecake pancakes, pumpkin pancakes, and my pecan pancakes anyday.

I’m not kidding when I say I really nailed it this time with my salted caramel pancakes made with icecream.

You’ve got to try them, y’all!

These pancakes are light, tender, and bursting with caramel flavor. Finished with a drizzle of caramel sauce and some vanilla frosting, they’re an easy way to turn breakfast into something truly special!

Why You’ll Love My Caramel Pancakes

Quick and Simple: My caramel pancakes recipe is perfect for those mornings when you want something delicious, but don’t have a ton of time.
Minimal Cleanup: This recipe requires only a few kitchen tools—a large mixing bowl, skillet, spatula, and piping bag—meaning you won’t be left with a mountain of dishes!
Family-Friendly: The whole family will love these fluffy pancakes. They are over-the-top good!
Delicious and Unique Flavors: The combination of melted salted caramel ice cream and caramel sauce creates a rich, decadent flavor that takes these pancakes to the next level.

Ingredients for Caramel Pancakes

Because we use melted icecream, it really cuts down on the amount of ingredients needed to make these delicious pancakes.

Here’s all you need:

Salted Caramel Ice Cream: Icecream is melted down to form the base of our pancake batter. It really makes these pancakes taste amazing!
Self Rising Flour: This helps your pancakes rise and become fluffy.
Caramel Sauce: My homemade caramel sauce adds a sweet, deep caramel flavor on top of the pancakes. You can use some bought from the grocery store to make it easier if you prefer.
Vanilla Frosting: I’ve made these with and without the frosting, and we all agree, frosting makes them better! You can use my cream cheese frosting recipe if you’d like instead.
Butter (for cooking): I use butter to grease the skillet and prevent the pancakes from sticking.

Why Use Ice Cream to Make Pancakes

Using melted ice cream in pancake recipes is an easy way to reduce ingredients while still making amazingly fluffy pancakes.

Normally, pancake batter needs wet ingredients like eggs and milk to bind everything together. Melted ice cream works as a substitute because it already has eggs, sugar, and milk, so you don’t need to add those separately!

Pretty genius, right? I’m not the one who came up with this idea, but I sure do love how it makes making pancakes easier!

Tools Needed

Skillet: For cooking the pancakes.
Large Spatula: To flip the pancakes easily.
Large Mixing Bowl: To mix your batter.
Piping Bag: To neatly and easily pour your pancake batter into the skillet.
1M Piping Tip: Optional, for applying the vanilla frosting decoratively.

How to Make Caramel Pancakes

Melt the Icecream: Allow the ice cream to melt in a large mixing bowl.

Mix Batter: Add the self-rising flour to the melted icecream. Mix at a high speed until smooth. Let rest while heating your pan up.

Heat the Skillet: Warm up your skillet over medium-low heat. The trick is to cook these low and slow.

Pipe the Batter: Butter the skillet generously. Add the pancake batter into a piping bag to make it easy. Cut the tip off to create a large opening. Start piping from the center, spiraling outwards to form a perfect circle.

Cook the Pancakes: Wait until the edges look cooked before flipping the pancake gently. Cook until both sides are golden brown. Repeat this process with the remaining batter, stacking the cooked pancakes on a plate.

Add Frosting and Caramel Sauce: Fill another piping bag with vanilla frosting, fitted with a 1M tip if available. Pipe the frosting on the top pancake of your stack. Finish by drizzling caramel sauce over the top.

Cooking Tips

Let your batter rest for 5 minutes before cooking. This helps the pancakes become more fluffy.
Use a non-stick skillet or griddle for easy flipping and to prevent sticking.
Butter your skillet well between batches to add flavor and prevent sticking.
Pour the batter to form a thin layer. Thick pancakes might not cook evenly.

Variations and Add-ins

Caramel Apple Pancakes: Cook apple pieces in a small saucepan with a bit of brown sugar and butter until soft before adding them to the mixture. Caramel + apples = DELICIOUSNESS!
Caramel Banana Pancakes: Mash some overripe bananas and mix it into your batter. The pancakes will get a little carmelized, and they’re just so awesome like this! Top with banana slices to make it pretty.
Nutty Caramel Pancakes: Stir in chopped pecans or walnuts into the batter for a crunchy texture.
Chocolate Chip Caramel Pancakes: Mix in a handful of chocolate chips into the batter for a gooey, chocolatey addition.
Pumpkin Spice Caramel Pancakes: When fall season hits and you’re craving pumpkin spice, add a teaspoon or two of pumpkin spice to your dry ingredients.

Ways to Enjoy Caramel Pancakes

Fresh Fruit: banna slices or cooked apples are a perfect side for your delicious pancakes.
Whipped Cream: Top your pancakes with fresh whipped cream in place of (or in addition to) the frosting and sauce.
Coffee or Tea: A nice, hot cup of coffee with my homemade coffee creamer is my favorite way to eat pancakes.
Alongside Eggs: If you’re like me, you might want to add a side of scrambled eggs and onions, or if you’re feeding a crowd, some baked eggs.

More Delicious Pancake Recipes

Storing Leftovers in the Refrigerator

Cool Down: Let the leftover pancakes cool to room temperature. Avoid stacking them while they’re still hot so they don’t become soggy.
Separate Layers: Place a sheet of parchment paper or a paper towel between each pancake.
Airtight Container: Transfer the pancakes into an airtight container. If you don’t have one large enough, you can also use a resealable plastic bag.
Refrigerate: Store in fridge for 2-3 days.

Storing in the Freezer

Cool and Separate: Follow the same initial steps as refrigerating, letting pancakes cool and separating them with parchment paper.
Wrap Well: For best results, wrap each pancake individually in plastic wrap. This helps prevent freezer burn.
Freezer Bag: Place the wrapped pancakes in a large freezer bag. Squeeze out as much air as possible before sealing.
Freeze: Pancakes can be stored in the freezer for up to 2 months.

Reheating

Microwave: Place a pancake on a microwave-safe plate and cover it with a damp paper towel. Heat on high for 20-30 seconds, or until warm. (Thaw first if frozen).
Oven: Preheat your oven to 350°F. Place pancakes in a single layer on a baking sheet and cover with foil. Heat for 5-10 minutes if refrigerated or 10-15 minutes if frozen.
Skillet: Warm pancakes on medium heat in a non-stick skillet. No need to add oil or butter, just heat each side for 1-2 minutes.

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Caramel Pancakes

These Caramel Pancakes are soft, fluffy, and bursting with caramel goodness. Topped with caramel sauce and creamy frosting, they’re easy to make and even easier to enjoy!

Prep Time 15

Cook Time 5

Servings 8 -10 pancakes

Ingredients

2 pints of Salted Caramel Ice Cream
2 C of Self Rising Flour
2 TBSP of Caramel Sauce
2 TBSP of Vanilla Frosting
Butter for cooking

Instructions

Start by adding your ice cream (let it melt) and flour to a large mixing bowl. Mix on high until completely combined and smooth.
Let a skillet heat up on medium heat. The trick is to cook these low and slow.
Butter your skillet well. Pour your pancake batter into a piping bag. This makes it so much easier. Cut off the tip, making it fairly large. I clip mine shut while I’m not using it, to prevent the batter from spilling out.
Pipe batter into your well greased skillet. Starting in the center and working your way out. Creating the perfect circle.
Cook your pancake until the edges are cooked through. Then gently flip.
Continue cooking until both sides are golden brown. Stack on a serving plate.
Place your frosting into a piping bag. You can use a 1M tip if desired. Pipe frosting on to the top of your stack.
Top with your caramel sauce. Serve and enjoy. Fluffy pancakes loaded with caramel. What more could you ask for?

Decadent Salted Caramel Pancakes (Made with Icecream)

Caramel Pancakes

Why You’ll Love My Caramel Pancakes