Maple Bacon Pumpkin Pancakes.
Basically, everything good in the world in one breakfast.
I used turkey bacon in our version, but you most definitely could use pork bacon. I promise you, this will make your weekend taste like fall.
This recipe makes about 10 pancakes.
2½ cups all purpose flour
1/2 cup brown sugar
4 teaspoons baking powder
1 tablespoon pumpkin pie spice
2 cups milk
1 (15 oz) can of pumpkin
10 slices of bacon, cooked very crispy and crumbled (reserve some for garnish)
real maple syrup to garnish
Preheat pancake griddle to 350 degrees or stove top griddle over medium-high heat.
Lightly spray with Pam.
In a mixing bowl, combine flour, sugar, baking powder and pumpkin pie spice with a whisk. In a separate bowl, whisk together milk and eggs. Whisk milk mixture slowly into flour mixture slowly until incorporated (do not over mix). Stir in pumpkin and most of your bacon crumbles (reserving a little for garnish).
Spoon pancake batter on to griddle flipping only when bubbles appear on the tops of the pancakes (about 3 minutes per side).
Remove pancakes from griddle and serve with a garnish of bacon crumbles and a generous drizzle of real maple syrup.
You’ll love every bite!