Pumpkin pancakes have to be my favorite fall pancakes. Add bacon to the equation, and I’m in heaven. These pancakes are topped with crispy bacon pieces and bacon bourbon butter. Yes, I said bacon bourbon butter. Such a fantastic way to use up some leftover bacon grease. If you have extra bacon butter to use up, it would also be great with waffles, muffins or even scones.
- Servings: 3-4 (yields 8-9 pancakes)
- Time: About 35-40 minutes
- Difficulty: Easy
For bacon bourbon butter
- 6 slices thick-cut bacon, cut into 1/2 inch pieces;
- 4T unsalted butter, softened at room temperature;
- 1T bacon fat;
- 1 tsp maple syrup;
- 1 tsp bourbon;
- Kosher salt.
- 1C all-purpose flour;
- 2T light brown sugar, packed;
- 2 tsp baking powder;
- ¼ tsp salt;
- ¼ tsp cinnamon;
- 1/8 tsp freshly grated nutmeg;
- 1/8 tsp ground ginger;
- Dash ground cloves;
- Dash ground allspice;
- ¼ C plus 2T pumpkin puree;
- 1 large egg;
- 1 C milk2T unsalted butter, melted plus additional for greasing pan;
- Dash of vanilla extract.
- Add bacon to a large, cold nonstick pan, turn heat to medium and cook 8-12 minutes, stirring frequently, until crisp. Reduce heat to medium-low if needed to prevent burning. Transfer to a paper towel-lined plate, and reserve 1 tablespoon of bacon fat. Mix together butter, bacon fat, maple syrup, bourbon and salt in a small bowl. Refrigerate until firm.
- For pancakes, combine dry ingredients (flour through allspice) in a large bowl. Combine remaining ingredients in a separate bowl. Whisk wet ingredients into dry ingredients until just combined. Do not over-mix. Let batter rest for 15 minutes.
- Heat a large, nonstick pan or griddle over medium heat. Lightly grease pan with butter. Scoop ¼ cup of batter onto pan for each pancake. Flip when bubbles form around entire surface and pancake becomes lightly browned, about 1-2 minutes. Cook another 1 minute or so, or until lightly browned on reverse side and pancake rises slightly. Repeat with remaining batter. Serve with warm maple syrup and bacon bourbon butter. Enjoy.
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