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Worth Every Calorie: Pumpkin Pancakes with Salted-Caramel-Bacon Syrup

by on ‎08-25-2015 04:06 PM

Hi, everyone!

 

Things are busy in my house…school starts next week! So between preparing for that, and this Wednesday’s Back to Fall Holidays at Home event during You’re Home with Jill, my mind is officially on autumn. And of course that means I'm dreaming about all those wonderful foods that go along with the season ahead.

 

I’ve mentioned before how much I love breakfast foods and hosting brunches. Everyone hosts dinner...I just think it's fun to change things up a bit. So here’s a terrific recipe for a fall brunch or special Saturday morning breakfast.


 

I was using the 10” skillet from the Cook’s Essentials(R) Hard Anodized Dishwasher Safe Cookware Set in the video. I didn't tell you this...but that’s the Today’s Special Value® for tomorrow! Shh!

 

The recipe for my pancakes is already live on my recipe page and of course, I'll share it with you right here:

 

Pumpkin Pancakes with Bacon Syrup.jpg

 

Pumpkin Pancakes with Salted-Caramel-Bacon Syrup

Makes 10–12

 

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

 

Preparation:

  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.
  2. 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.
  3. 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.

  

What fall recipes are you itching to make? You’re Home with Jill starts at 7pm ET tomorrow and we have two hours together! There are so many beautiful fall pieces in store...don't miss it!

 

From my home to yours,

—Jill