Bacon-Pumpkin-Pecan Pancakes Recipe

Name: Bacon-Pumpkin-Pecan Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Silvanas Kitchen Gluten-Free All-Purpose Flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon pumpkin pie spice; 1 cup milk; 1/2 cup canned pumpkin puree; 4 tablespoons unsalted butter, melted and cooled, plus more for the griddle; 2 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1/4 cup chopped pecans; 1/4 cup crumbled cooked bacon; Warm pure maple syrup, for serving

Servings: persons

1 1/2 cups Silvanas Kitchen Gluten-Free All-Purpose Flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup milk
1/2 cup canned pumpkin puree
4 tablespoons unsalted butter, melted and cooled, plus more for the griddle
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/4 cup chopped pecans
1/4 cup crumbled cooked bacon
Warm pure maple syrup, for serving

1
In a large bowl, whisk the flour with the sugar, baking powder, salt and pumpkin pie spice.
2
In a medium bowl, whisk the milk with the pumpkin puree, 4 tablespoons of melted butter, the eggs and vanilla.
3
Using a wooden spoon, stir the wet ingredients into the dry ingredients, just until combined.
4
Fold in the pecans and bacon.
5
Heat a large nonstick skillet or griddle and brush lightly with butter.
6
Scoop 1/4-cup mounds of batter onto the skillet and spread to 3-inch rounds.
7
Cook over moderate heat until the pancakes are golden on the bottom, about 2 minutes.
8
Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer.
9
Serve right away, with maple syrup.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups Silvanas Kitchen Gluten-Free All-Purpose Flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and more.

Yes, Bacon-Pumpkin-Pecan Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bacon-Pumpkin-Pecan Pancakes

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