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Pumpkin Pancakes with Salted-Maple Syrup


Love the sweet and savory flavors found in these Pumpkin Pancakes with Salted-Maple Syrup. The perfect breakfast for Fall or anytime of year. Serve with bacon to kick up the sweet and savory experience!

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Rate this recipe 4.3/5 (18 Votes)


  • 2 cups buttermilk
  • 1 cup canned pumpkin purée
  • 2 eggs
  • 3 tablespoons applesauce
  • 2 teaspoons vanilla extract
  • 2 1/2 cups Bisquick
  • 1/3 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • SYRUP:
  • 8 ounces salted caramel ice cream topping
  • 8 ounces pure maple syrup
  • 1 teaspoon kosher or coarse sea salt
  • 3 slices crisply cooked bacon, crumbled


Servings 10
Preparation time 10mins
Cooking time 25mins
Adapted from


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 to 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 syrup over the pumpkin pancakes.

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