How to make the pancakes:
Heat griddle to medium heat or 350F.
In a bowl, whisk together 5 pounds pancake mix, 2 pounds 15oz brownie mix, 1 pound 12oz black cocoa, and 1 pound 12oz brown sugar until well combined. Make a well in the center and 4 pounds 11oz whole milk and 2 pounds 5.5oz whole eggs. Mix together until well combined.
Working in batches, cook the pancakes until the edges turn dry, then flip and cook until set all the way through (because pancakes are so dark, they may not change color).
How to make the Caramel Syrup:
In a nonreactive pan, add 1 pound of heavy cream. Heat cream to a boil. In another bowl with 1 pound 8oz caramel fudge icing, very slowly stir in the cream. Keep refrigerated until ready to use.