Go Back

Pumpkin Pancakes with Sage and Maple-Bacon Crumble

This pancake recipe incorporates pumpkin puree into a batter flavored with warm spices, cooked on a griddle until golden brown. The finished pancakes have a fluffy, moist interior with crispy edges, accented by toasted sage and a crunchy maple-bacon topping for added savory sweetness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon optional
  • 1/4 teaspoon ground nutmeg optional
  • 1/4 teaspoon ground ginger optional
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree unsweetened
  • 1 cup buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter for browned butter
  • 4 strips bacon cooked and crumbled
  • 2 tablespoons maple syrup
  • 1 fresh sage leaves toasted until fragrant

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or large skillet
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Melt the butter in a small saucepan over medium heat until it turns golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.
  2. In a large mixing bowl, whisk together the sifted flour, brown sugar, baking powder, baking soda, spices, and salt to combine evenly.
  3. Add the pumpkin puree, buttermilk, eggs, and browned butter to the dry ingredients. Whisk until just combined; the batter should be slightly lumpy but smooth.
  4. Heat the griddle or skillet over medium heat until hot, then lightly grease with butter or oil.
  5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. Flip the pancakes carefully with a spatula and cook for another 2 minutes until golden brown and cooked through.
  7. While pancakes cook, toast the sage leaves in a dry skillet over medium heat until fragrant and slightly crispy, about 1 minute per side.
    1 cup all-purpose flour
  8. Cook the bacon strips until crispy, then crumble into small pieces. Mix the maple syrup with the crumbled bacon for a sweet-savory topping.
    1 cup all-purpose flour
  9. Arrange the cooked pancakes on a serving plate, drizzle with the maple-bacon crumble, and garnish with toasted sage leaves.
    1 cup all-purpose flour
  10. Serve the pumpkin pancakes warm, enjoying the combination of sweet pumpkin, fragrant sage, and crispy bacon topping.

Notes

For extra flavor, try adding a dash of vanilla extract to the batter. These pancakes are best enjoyed fresh but can be kept warm in a low oven.