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 fo 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. Which is what set me on the path to create 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 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.
- 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
- 8 oz caramel ice cream topping
- 8 oz pure maple syrup
- 1 tsp kosher or coarse sea salt
- 3 slices crisply cooked bacon, crumbled
- 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.
But to make them easier to find, I listed all of them below!
More Pumpkin Recipes For Fall
You read that right! Just 2 ingredients and you’re on your way to a delicious and moist cake! I used a chocolate cake mix below, but a spice cake mix will give you that traditional pumpkin spice flavor that fall is famous for..
This is my Grandmother’s recipe and has become a family favorite for so many of my followers! It really is the best pumpkin bread recipe I’ve ever tried!
This easy and flavorful soup was on the menu at our wedding. You’ll be surprised how easy it is to make!
Are you noticing a theme here with how I like to take things over the top? Sure, a traditional pumpkin pie is delicious (and a favorite of mine all year round.) But when you can add a creamy cheesecake layer and some chocolate too? YES! Let’s do it!
Delicious Pumpkin Foods I Love
I’m a huge advocate of always having good quality premade foods in the freezer, especially during the holidays. Not everything you put on your table has to be homemade! So take the stress out of cooking or entertaining and give yourself a break by having one of these pumpkin favorites on hand.
These have been a favorite of mine for over 25 years! Always good!
I was lucky enough to be the host that introduced Jimmy Tanico, aka Jimmy the Baker, to the QVC audience. His cinnamon rolls are my absolute favorite and the pumpkin version is tasty too!
I’m embarrassed to say how many Cheryl’s cookies I’ve probably eaten in my lifetime…but my all time favorite, without question is the soft baked pumpkin cookie topped with cinnamon buttercream. I love to keep these in the freezer and eat them cold. Trust me.
As much as I love to bake, perfecting a cheesecake takes time. That’s why I’m happy to let Junior’s of Brooklyn do the baking for me.
If you want to impress, then this pumpkin spice layer cake will certainly do that! In both appearance and flavor!
I think I was the first host on QVC to ever present Cheryl’s brownies. I’m such a fan of their brand, it wasn’t a hard sell 🙂
Their bakers do an amazing job of innovating new flavors and this is one of their latest!
I’ve had a lot of fun featuring pumpkin everything over the past few months in both recipes and decor inspiration. If you’re still wanting some ideas on how to use pumpkins for decorating your home, be sure to check out some of my blogs on decorating like Fifty Fabulous Finds For Fall, and My Favorite Candles for Fall. I also wrote a blog called Welcome To My Fall Decor Home Tour! that shows you how I decorate with pumpkins for the season.
So, go grab yourself a pumpkin latte and enjoy the final weeks of the fall season.
Believe it or not, I’m starting to take down my pumpkin decor because I have to get ready to share my holiday home with all of you! We’re working on some pretty exciting things for you, from gift guides to decorating ideas and of course, plenty of great recipes.
I know that 2020 has been one heck of a rollercoaster ride. I hope that as you stop by Just Jill, you realize you always have a safe and friendly place to land.
From my home to yours,