These pumpkin bacon pancakes are exceptionally soft and fluffy and the flavor of warm spices with every bite.
These pancakes are not only light and fluffy but also moist due to the addition of pumpkin.
There is nothing better than a stack of pumpkin pancakes made with bacon and topped deliciously yummy maple syrup.
A quick, easy, and delicious breakfast developed for those who love pancakes, bacon, pumpkin and real maple syrup.
Pumpkin Bacon Pancakes
1/2 cup whole wheat flour
1/2 cup all-purpose flour
3/4 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 tsp. baking soda
pinch of salt
3/4 cup buttermilk
1/2 cup pumpkin purée
2 large eggs
2 tbsp. coconut sugar
1 tbsp. coconut oil
4 to 5 strips crumbled cooked bacon
Whisk together in a large bowl the first 6 ingredients, and set aside.
In a separate medium bowl whisk together buttermilk, pumpkin, eggs, coconut sugar, and coconut oil.
Gently stir buttermilk mixture into flour mixture. Heat a cast iron griddle coat with butter over medium heat.
Drop heaping tablespoons of batter onto griddle to form a 3 to 4 inch pancake. Drop some of the crumbled cooked bacon. Cook until golden, about 2 minutes each side.
Plate and drizzle with real maple syrup.
Try these other delicious pumpkin recipes.
- Pumpkin Pecan Risotto With Dried Cranberries & Goat Cheese
- Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce
- Pumpkin Pecan Coconut Cake with Cardamom Whipped Cream
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