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Bacon-Pumpkin-Pecan Pancakes
© Kamran Siddiqi

Bacon-Pumpkin-Pecan Pancakes

  • SERVINGS: About 18 three-inch pancakes

Fluffy and not too sweet, these spiced pancakes are a delicious vehicle for good-quality maple syrup.

Slideshows: Pumpkin Recipes


  1. 1 1/2 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
  2. 2 tablespoons sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon pumpkin pie spice
  6. 1 cup milk
  7. 1/2 cup canned pumpkin puree
  8. 4 tablespoons unsalted butter, melted and cooled, plus more for the griddle
  9. 2 large eggs, at room temperature
  10. 2 teaspoons pure vanilla extract
  11. 1/4 cup chopped pecans
  12. 1/4 cup crumbled cooked bacon
  13. Warm pure maple syrup, for serving
  1. In a large bowl, whisk the flour with the sugar, baking powder, salt and pumpkin pie spice.
  2. In a medium bowl, whisk the milk with the pumpkin puree, 4 tablespoons of melted butter, the eggs and vanilla. Using a wooden spoon, stir the wet ingredients into the dry ingredients, just until combined. Fold in the pecans and bacon.
  3. Heat a large nonstick skillet or griddle and brush lightly with butter. Scoop 1/4-cup mounds of batter onto the skillet and spread to 3-inch rounds. Cook over moderate heat until the pancakes are golden on the bottom, about 2 minutes. Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer. Serve right away, with maple syrup.