Pumpkin pancakes are a wonderful way to change up your fall breakfast routine.

But I’ve taken pumpkin pancakes to a whole new indulgent level by topping them off with a decadent twist.

There’s a little cafe near me that my Mom and I like to go to for breakfast. They have the most delicious things on their menu!

I did a double take when I saw this listing: Pumpkin Pancakes Topped With Bacon Caramel Sauce. WHAT?!?

Of course, I tried it. And enjoyed it. And couldn’t get it out of my mind for days.

This is what set me on the path to creating an at-home version that recreated this flavor explosion of pumpkin, salty, sweet, maple, cinnamon and of course… bacon.

I think you’ll be surprised that there aren’t a lot of hard-to-find ingredients in this pumpkin pancake recipe.

It’s all in the way you combine them… and I’m happy to be your guide! Enjoyable!

Pumpkin Pancakes with Salted-Caramel-Bacon Syrup

Pumpkin pancakes are a wonderful way to change up your fall breakfast routine. But I’ve taken pumpkin pancakes to a whole new indulgent level by topping them off with a decadent twist.

Ingredients

Pancakes

2 cups buttermilk
1 canned pumpkin purée
2 eggs
3 tbsp applesauce
2 tsp vanilla extract
2 & 1/2 cups Bisquick
1/3 cup sugar
2 tsp pumpkin pie spice
1/2 tsp salt

Syrup

8 oz caramel ice cream topping
8 oz pure maple syrup
1 tsp kosher or coarse sea salt
3 slices crisply cooked bacon, crumbled

Instructions

To make the pancakes, whisk the buttermilk, pumpkin puree, eggs, applesauce, and vanilla extract in a large bowl.
In a separate bowl, combine the Bisquick, sugar, pumpkin pie spice, and salt.
Combine the mixtures and let the batter rest for 5–10 minutes.
Heat a large skillet over medium heat and coat with oil (vegetable, canola, avocado) or a non-stick spray.
Pour 1/3 cup of pancake batter onto the skillet.
Cook for 2 minutes or until the edges look dry and bubbles form on top of the pancake. Flip and cook for 2 minutes on the other side.
To prepare the syrup, combine the caramel ice cream topping, syrup, and salt in a small saucepan. Gently warm over low heat. You do not want this to be HOT or boil…just slightly warmed through. If you prefer, you can also just combine ingredients in a medium sized bowl and not heat at all. Up to you.
When ready to use, add in the crumbled bacon.
Pour the syrup over the pumpkin pancakes.

Now that you’re set for breakfast, I thought I’d share a few more pumpkin recipes for fall!

As you know, I’ve been sharing my favorite pumpkin treats throughout October and each one is filled with different flavor profiles for anyone’s palate.