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These Maple Bacon Pumpkin Pancakes are the perfect way to start your day on a crisp autumn morning! Like our fried caramel apple slices or our french apple cobbler, this recipe combines our favorite fall ingredients in one delicious dish!
Easy and quick to make, these 5-Ingredient Maple Bacon Pumpkin Pancakes are perfect for any time of the day. We don’t limit pancakes to only breakfast in our house—they make a delicious, fun, and fast weekly dinner, too. If you loved our gingerbread pancakes, these maple bacon pumpkin pancakes are sure to be a hit.
Pancakes are my family’s favorite breakfast food, but double as their favorite dinner food, too! Plus, breakfast for dinner is sure to make any kid smile! These maple bacon pumpkin pancakes are light and fluffy with perfectly crispy edges.
Making these Maple Bacon Pumpkin Pancakes couldn’t be easier. All you need is a box of your favorite pancake mix – I used the Krusteaz Buttermilk Pancake Mix, 100% canned pumpkin puree (not the pie filling), pumpkin pie spices, bacon, and maple syrup.
It only takes five simple ingredients and you probably already have them in your kitchen!
For these delicious Maple Bacon Pumpkin Pancakes, you will need to start out by making the maple bacon. All you need is some uncooked bacon, maple syrup, a rimmed baking sheet, foil, and a wire baking rack (if you have one). The baking rack is optional, so don’t worry if you don’t have one.
Arrange the bacon in a single layer on the baking sheet and bake for about 15 to 20 minutes, at 400 degrees, until the fat is rendered and the bacon is crispy.
Remove the bacon from the oven and brush it with pure maple syrup. Voila! Maple bacon!
Using tongs, transfer maple bacon to a wire rack. Once completely cooled, crumble the bacon into pieces and set aside.
Now it’s time to move on to the pancake batter. There are two things you need to keep in mind at this point; spoon and level…don’t scoop, and don’t over-mix.
When measuring out your pancake mix, spoon the mix into your dry measuring cup and then level the excess mix off the top of the cup.
Don’t be tempted to scoop the mix into your measuring cup and shake off the excess. Scooping could provide too much mix in the recipe and cause the pancakes to be too dense.
We have a tip for that! SPOON your mix into a measuring cup instead.
Once you’ve combined the pancake mix and water in a large bowl, use a wire whisk to combine these ingredients.
DO NOT over-mix; this can cause the pancakes to turn out rubbery and tough. Mix until just combined, and then walk away! It’s good practice to let your pancake batter rest for a couple of minutes to allow the gluten to relax, which will help produce a perfectly tender pancake.
After the pancake batter has rested, gently fold in the pumpkin puree and pumpkin spices using a wire whisk.
Pour the batter onto a hot griddle or skillet using a ¼-cup measuring cup. I like using a measuring cup to spoon the batter onto the griddle because when the pancakes are all the same size, you know they’ll cook consistently.
Cook the pancakes until you start to see bubbles form on the top and the bottoms are golden brown, approximately 1 to 1-1/2 minutes per side.
Serve pumpkin pancakes topped with crumbled maple bacon and drizzle with pure maple syrup. AMAZING!!
These Maple Bacon Pumpkin Pancakes freeze well. Simply place a sheet of wax paper between each pancake and place it in a stack. Wrap the stack of pancakes with a sealing wrap and place it inside a heavy-duty freezer bag and freeze. The pancakes should be used within 1 to 2 months. To reheat, pop them in the toaster oven for a couple of minutes or in the microwave for a minute or so.
Freezing pancakes is a great way to make breakfast on school mornings a breeze and dinner time effortless when you need a quick meal between sports practices.
Pancakes are great at any time of the day: in the morning, during lunchtime or dinnertime, or even served as a snack. I hope your family loves these Maple Bacon Pumpkin Pancakes as much as we do!
Prep Time: 5 min.
Total Time: 15-20 min. (allowing time to cook the bacon)
Servings: 4-6
Maple Bacon Pumpkin Pancake Ingredients:
Ingredients for Maple-Bacon:
- 10 slices bacon
- 2 tablespoons pure maple syrup
Ingredients for Pancakes:
- 2 cups Krusteaz Buttermilk Pancake Mix
- 1 1/3 cups water
- 1 cup canned 100% pumpkin puree
- 1 teaspoon pumpkin pie spice
- Pure maple syrup
Maple Bacon Pumpkin Pancakes Directions
Directions for Maple Bacon Preparation:
- Preheat oven to 400˚F.
- On the foil-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is crispy brown, 15 to 20 minutes.
- Remove from oven and brush with pure maple syrup. Using tongs, transfer maple bacon to wire rack. Once completely cooled, crumble bacon into pieces and set aside.
Directions for Pancake Preparation:
- Coat griddle or large non-stick skillet with cooking spray and set it over medium-high heat until it reaches 375˚ F.
- In a large bowl, whisk pancake mix and water until just combined. Let batter stand for 2 minutes.
- Using a wire whisk, fold the pumpkin puree and pumpkin pie spice into the pancake batter.
- Pour batter onto a hot griddle or skillet using a ¼-cup measuring cup.
- Cook, until bubbles form on top of the pancakes and bottoms, and are golden brown, approximately 1 to 1-1/2 minutes per side, flipping only once.
- Serve pumpkin pancakes topped with crumbled maple bacon and drizzle with pure maple syrup.
Enjoy! These Maple Bacon Pumpkin Pancakes are delicious! They make your house smell amazing and your family will be rushing to the table to eat up every last bite!
MAPLE BACON PUMPKIN PANCAKES
Ingredients
INGREDIENTS
MAPLE BACON PUMPKIN PANCAKES
- Ingredients for Maple-Bacon:
- 10 slices bacon
- 2 tablespoons pure maple syrup
Ingredients for Pancakes:
- 2 cups Krusteaz Buttermilk Pancake Mix
- 1 1/3 cups water
- 1 cup canned 100% pumpkin puree
- 1 teaspoon pumpkin pie spice
- Pure maple syrup
Instructions
DIRECTIONS
Directions for Maple Bacon Preparation:
- Preheat oven to 400˚F.
- On foil-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is crispy brown, 15 to 20 minutes.
- Remove from oven and brush with pure maple syrup. Using tongs, transfer maple bacon to wire rack. Once completely cooled, crumble bacon into pieces and set aside.
Directions for Pancake Preparation:
- Coat griddle or large non-stick skillet with cooking spray and set it over medium-high heat until it reaches 375˚ F.
- In a large bowl, whisk pancake mix and water until just combined. Let batter stand for 2 minutes.
- Using a wire whisk, fold the pumpkin puree and pumpkin pie spice into the pancake batter.
- Pour batter onto hot griddle or skillet using a ¼-cup measuring cup.
- Cook, until bubbles form on top of the pancakes and bottoms, are golden brown, approximately 1 to 1-1/2 minutes per side, flipping only once.
- Serve pumpkin pancakes topped with crumbled maple bacon and drizzle with pure maple syrup.
YUM! what a fun twist on pancake mix!
Love this recipe! So many fall flavors in one bite!
These pancakes are amazing!!!
Maple and bacon are a match made in heaven, and these pancakes look dreamy. Thanks for sharing.
This is the perfect fall pancake recipe!!