Caramel Pancakes

Chef George Duran’s Sweet and Salty Holiday Recipes

As the holidays quickly approach, HERSHEY’S Kitchens wants to arm you with inspiration and incredible products to keep you baking happy all season long!

That is why Hershey has partnered with Chef George Duran, known for his Food Network show Ham on the Street and most recently as the host of TLC’s Ultimate Cake Off, to create a few decadent recipes for the holidays, featuring our new HERSHEY'S Kitchens Sea Salt Caramel Baking Chips.

HERSHEY’S Kitchens Sea Salt Caramel Baking Chips are the perfect mix of savory and sweet flavors for this holiday baking season. The creamy caramel chips have the perfect hint of sea salt to spice up any holiday treat.

Enjoy creating these Salted Caramel Pumpkin Pancakes and Deep-Fried Sea Salt Caramel Chip Cookie Dough.


Deep Fried Cookie Dough

Deep-Fried Sea Salt Caramel Chip Cookie Dough

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1-1/2 cups packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cups pasteurized egg substitute
  • 1 teaspoon vanilla extract
  • 1-2/3 cups (10-oz. pkg.) HERSHEY'S Kitchens Sea Salt Caramel Baking Chips
  • BATTER (recipe follows)
  • Vegetable oil for frying
  • Powdered sugar
  1. Stir together flour, baking soda and salt in medium bowl; set aside. Beat butter in large mixer bowl until lighter in color. Gradually beat in brown sugar and granulated sugar, beating until light and fluffy. Add egg substitute and vanilla; beat until well blended. Gradually blend in flour mixture. Stir in caramel chips.
  2. Line cookie sheet with wax paper. Drop dough in mounds of about 2 rounded teaspoons each onto prepared cookie sheet. Roll each mound into ball or chill several minutes or until easy to roll. Freeze cookie balls at least 30 minutes or until very firm.
  3. Prepare BATTER. Heat oil in deep-fat fryer to 350° F. Dip chilled dough balls into batter and carefully place in hot oil. Fry a few at a time, turning them over from time to time until golden brown (about 1 minute). Drain on paper towels and serve while warm with powdered sugar. Makes about 7 dozen balls.


  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 cup pasteurized egg substitute
  • 3/4 cup seltzer water or club soda (plus more if needed)

Stir together flour, sugar and baking powder in medium bowl. Add egg substitute and half the seltzer, whisking until combined. Add additional seltzer until batter is thick and has the consistency of heavy cream.

Recipe developed for The Hershey Company by Chef George Duran.


Salted Caramel Pumpkin Pancakes on Plate

Salted Caramel Pumpkin Pancakes

  • 1 cup pancake mix
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin puree
  • 1/4 cup milk
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1/4 to 1/3 cup HERSHEY'S Kitchens Sea Salt Caramel Baking Chips
  • Butter for griddle
  • Maple syrup
  1. Stir together pancake mix and pumpkin pie spice in medium bowl; set aside. Blend together pumpkin puree, milk, egg and oil; add to dry pancake mixture, stirring until combined. Batter should be the consistency of thick, heavy cream. Add additional milk, 1 tablespoon at a time, until desired consistency. Set aside.
  2. Heat non-stick griddle or pan on low. Lightly butter griddle and pour about 1/4 cup batter onto griddle or pan. Sprinkle top of pancake with caramel chips; cook until firm around edges and bottom is golden brown. Flip pancake and cook until other side is golden brown. Remove from pan and keep warm while making the remaining pancakes, adding additional butter to griddle as needed. Serve with maple syrup, if desired. Makes 8 to 9 (3-1/2 inch) pancakes.


Recipe developed for The Hershey Company by Chef George Duran.

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