Pumpkin Pancakes with Salted-Caramel-Bacon Syrup

By ldelmas

Makes 10–12 Pancakes
Jill's Note:
Celebrate the fall harvest…for breakfast! Spice up your morning pancakes with these simple ingredients and top it all off with homemade salted-caramel-bacon syrup!

Ingredients

• Pancakes:
• 2 cups buttermilk
• 1 cup 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
• Syrup:
• 8 oz salted caramel ice cream topping
• 8 oz pure maple syrup
• 1 tsp kosher or coarse sea salt
• 3 slices crisply cooked bacon, crumbled.

Details

Adapted from qvc.com

Preparation

Step 1

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.


Meanwhile, heat a large skillet over medium heat and coat with melted butter 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 salted caramel ice cream topping, syrup, and salt in a medium-size bowl. When ready to use, add in the crumbled bacon. Pour the syrup over the pumpkin pancakes.