Pumpkin Pancakes with Salted-Maple Syrup

By ldelmas

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!

Ingredients

• PANCAKES:
• 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

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 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.