Pumpkin pancakes.  Say that three times fast.  Pumpkin pancakes.  Pumpkin pancakes. Pumpkin pancakes.  Heehee… I’m excited.

Pancakes are exciting.  We get to have tiny cakes for breakfast.  Further more, we get to cover said cakes in butter and syrup.  AND, in this case, candied bacon.  I just died a little.

It’s okay, I’m back.  Let’s begin. 

Pancake rule no. 1: Do not, please, do not over-stir.  Give the batter a couple good stirs and then step away and allow the batter to rest.  That’ s rule no. 2 - resting.  Pancake batter needs time to rest, a good five minutes will do the trick

These fluffy, pumpkin pancakes are scented with nutmeg, pumpkin pie spice, and vanilla.  We could cover practically anything in those three ingredients and it would taste good.

If you’d like to make your own pumpkin pie spice, that would be awesome.

While the pancakes are frying, you should chop up some bacon.  Put on a pot of coffee too.  

The bacon is cooked in a skillet until it’s allmmosstt done, and then we add the maple syrup and cook for the last couple of minutes.

Maple syrup candied bacon.  That’s almost more fun than saying pumpkin pancakes.

I am pretty sure I would have been invited to a lot more sleepovers as a child had I known how to candy bacon.

Oh, did I mention that I’m topping these lovely cakes with apple cider syrup?  Yeah… I’m really excited about this weekend.  I’m also on a apple cider binge, no apologies.

Pancakes fried and buttered, bacon sprinkled, syrup drizzled, coffee poured - and we are done. 

Happy weekend!

Sincerely, 

Pedantic Foodie

Pumpkin Pancakes with Maple Candied Bacon & Apple Cider Syrup

serves 4

for the pancakes

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt 
• 1/4 cup granulated sugar
• 1/4 teaspoon freshly grated nutmeg 
• 1/2 teaspoon pumpkin pie spice 
• 1 cup whole milk
• 2/3 cup pumpkin puree* 
• 2 large eggs 
• 2 oz unsalted butter, melted + extra for frying
• 1 teaspoon vanilla extract 

In a large bowl, whisk to combine flour, baking powder, salt, sugar, nutmeg, and pumpkin pie spice.  Set aside. 

In a separate bowl combine milk, pumpkin puree, eggs, butter, and vanilla extract.  Pour the wet ingredients into the dry ingredients and use a whisk to combine.  Do not over mix or the batter will become tough. 

Place a small nonstick frying pan, over medium heat and coat with butter.  When the butter is gently sizzling, add 2 ounces of pancake batter.  Cook until the batter stops bubbling and then flip and cook for 2 minutes on the opposite side.  Repeat until all the batter is used.  

While the pancakes are cooking, prepare the candied bacon and cider syrup. 

for the maple candied bacon

• 1 cup bacon, chopped 
• 1 tablespoon butter 
• 1/8 cup maple syrup 

Melt butter in a medium frying pan and add bacon.  Cook the bacon over medium heat, until it is almost perfect crisp, but just undercooked, then add maple syrup.  Cook for an additional 1-2 minutes, until the syrup is thick, then remove from heat and reserve for topping the pancakes.  

for the cider syrup

• 1 cup apple cider 
• 1/8 cup maple syrup

Pour cider into a small saucepan and bring to a simmer over medium high heat.  Simmer until reduced to 1/4 cup, about 10 minutes.  

Remove from heat and stir maple syrup into the reduced cider.  Serve warm over pancakes.  Enjoy!  

*For this recipe I used canned pumpkin puree.  Yes, canned.  Though I generally much prefer using fresh pumpkin puree, canned works very well here because it is much thicker.  If you would like to use homemade, drain it thoroughly using some cheese cloth.