Can you tell we’ve really got pumpkin on our minds? We’ve already given you a boozy pumpkin recipe, a healthy pumpkin indulgence, and now we have a pumpkin recipe to get your day or weekend started off right. We think you’re going to flip over our Pumpkin Pancakes with Candied Bacon.
– 6 slices thick bacon
– 2 tablespoons brown sugar
– 2 cups milk
– 1 cup canned pumpkin
– 1 egg
– 2 tablespoons vegetable oil or melted butter
– 2 tablespoons vinegar
– 2 cups whole wheat flour (can substitute all-purpose flour)
– 3 tablespoons sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 2 teaspoons pumpkin pie spice
– 1/2 teaspoon salt
Preheat oven to 400°F. Line a sheet pan with parchment paper or foil. Lay bacon flat on parchment and sprinkle with brown sugar. Bake for 15 to 20 minutes or until crispy and browned. Set aside to cool.
Mix together wet ingredients (milk through vinegar) in a medium-sized bowl. Mix remaining ingredients in a large bowl; add wet ingredients and stir until combined.
Heat a large non-stick sauté pan over medium-low heat and lightly oil. To make pancakes shapes, pour pancake mix into a plastic squeeze bottle (or a thoroughly washed old ketchup bottle).
Use squeeze bottle to create pumpkins, spiderwebs, spiders, or other autumn pancake shapes. Alternatively, ladle pancake batter into pan to make 2 to 3 pancakes.
Cook for 3 to 5 minutes on each side, or until edges start to firm up and bubbles appear on top. Flip pancakes over and cook until the other side is golden brown.
Crumble candied bacon on top and serve with maple syrup. Yum!
What do you think about candied bacon and pumpkin pancakes? Tell us your thoughts in the comments below or over on Twitter.
Sarah Jones is a native (and proud!) Texan currently living in sunny Palo Alto. Check out Sarah’s baking and cooking recipes at The Purple Mixer.