Salted Caramel Pancakes

I absolutely love pancakes. You can’t get much better than thick and fluffy American style pancakes as they are so easy to make and taste delicious. Salted caramel is one of my most requested recipes, so I’ve come up with these delicious salted caramel pancakes.

Caramel Pancakes

I’ve made this recipe using dark Brown sugar instead of granulated and it is HEAVENLY. The brown sugar adds a lovely depth of flavour which goes so well with the salted caramel sauce. This salted caramel sauce recipe uses just 4 ingredients and is made in the microwave. It really is so easy!

The great thing about these pancakes is that you can make the batter the night before, ready for the next morning! The salted caramel can also be kept in the fridge for up to two weeks- just heat it up in the microwave again for a drizzle-like consistency.

If you wanted you could buy some ready made salted caramel sauce, but it won’t taste as good as what you’d make yourself. Homemade caramel sauce is just one of those things that is a million times better than shop bought!

I hope you love this recipe!

Adrianna x

Salted Caramel Pancakes

Salted Caramel Pancakes

Thick and fluffy brown sugar American style pancakes with an easy salted caramel sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 Pancakes


  • 230 gm Plain flour
  • 2 tbsp Dark brown sugar
  • 1 Free-Range egg medium or large
  • 280 ml Milk
  • 40 gm Butter Melted
  • 4 tbsp Baking powder

For the salted caramel sauce

  • 75 gm Butter
  • 125 ml Double cream
  • 200 gm Light Brown sugar
  • ½ tbsp Salt


  • In a large bowl, whisk together all of the dry ingredients.
  • Make a well in the centre of the dry ingredients and add the wet ingredients. Mix until just combined- around 30 seconds.
  • Preheat a frying pan on a low-medium heat for around 5 minutes.
  • Add a little butter to the frying pan and add 2-3 tbsp of pancake batter and cook for 1-2 minutes until lots of little bubbles appear on the pancake. Flip the pancake over, then cook for another 1 minute.
  • To make the salted caramel sauce,  add the butter, brown sugar and double cream to a microwaveable bowl, and heat in 30 second bursts. Depending on your microwave, this will take around 2 minutes. Add the salt and stir well. Leave to thicken for around 20 minutes if you prefer a thicker sauce.
  • Drizzle the caramel sauce over the pancakes and decorate with some fudge chunks.


For a thicker caramel sauce, leave to cool for around 20 minutes.
If the edges of the pancakes develop a scalloped shape whilst cooking- the frying pan is too hot.
The salted caramel sauce will last for up to two weeks in the fridge. Re-heat in the microwave for around 30 seconds.
Batter can be made in advance- store in the fridge for up to two days.
This recipe can easily serve 2-3, as the pancakes are very filling.

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