Description
Whole wheat pumpkin pancakes are made with cinnamon, nutmeg, and brown sugar for one of the coziest breakfasts you’ll ever try! Add some candied bacon, and they’re downright irresistible.Â
Ingredients
Scale
For the Candied Bacon
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 6 strips of bacon
For the Whole Wheat Pumpkin Pancakes
- 2 cups white whole wheat flour
- 1/4 cup brown sugar
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 3 tablespoons coconut oil, melted
- 1 1/2 cups 2% milk
- 1 cup pumpkin puree
Instructions
Make the Candied Bacon
- Preheat oven to 400.
- Place the bacon on a wire racked on top of a tin foil lined baking sheet. Brush maple syrup on the top side of the bacon. Sprinkle with brown sugar.
- Bake for 10 minutes.
- Remove the bacon from the oven, flip and repeat the process. Bacon an additional 10 minutes or until it is as crispy as you like it. Set aside.
Make the Pumpkin Pancakes
- In a large bowl, add white whole wheat flour, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground allspice, ground nutmeg, and ground cloves. Stir with a whisk.
- In a medium bowl, add a egg, vanilla extract, coconut oil, milk, and pumpkin puree. Using a whisk, mix until combined and smooth.
- Add wet mixture to the dry ingredients. Stir until the batter is smooth.
- Heat a large skillet to medium high heat.
- Add 2/3 cup of batter to the skillet (you may have to spread it out to form a circle) and cook for 3-4 minutes per side. Repeat process until all the pancakes are done.
- Serve with candied bacon and syrup!
Notes
- Makes 10-12 pancakes.
- To store. These pancakes stay fresh for up to 3 days in the fridge, if stored properly. Once they’ve cooled, place any leftover pancakes in an airtight container and refrigerate. The cooled bacon can be refrigerated in a resealable bag for up to 5 days.
- To reheat. You can reheat your pancakes in the microwave or toaster oven. The candied bacon should be warmed up in the oven or toaster oven to keep it nice and crispy.
- To freeze the pancakes. Place the cooled pancakes in a freezer-safe container with a layer of wax paper in between each pancake. Thaw them out in the fridge overnight before reheating and enjoying.
- To freeze the bacon. To freeze the bacon, wrap each piece in aluminum foil once cooled. Then, seal the wrapped bacon in a freezer-safe container or bag and freeze. Thaw in the fridge before reheating.
