Buttermilk Pumpkin Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 2 Tbsp

  • Granulated Sugar 1 Tbsp

  • Light Brown Sugar 1/4 cup

Produce

  • Fresh Rosemary 1/2 bunch

Canned/Bottled Goods

  • Canned Pumpkin Mix 1/2 cup

Dairy & Eggs

  • Unsalted Butter 3 Tbsp

  • Buttermilk 1 1/3 cups

  • Whole Eggs 2

Spices

  • Vanilla Extract 1/2 tsp

  • Kosher Salt 2 tsp

  • Ground Nutmeg 1/2 tsp

  • Ground Cinnamon 1 tsp

Preparation

  1. Cook Bacon

    In medium bowl, toss ingredients. Place strips of bacon evenly on baking tray lined with parchment or on wire rack. Sprinkle remaining sugar and rosemary from the bowl over the top of the bacon. Cook bacon in preheated oven for 20 minutes. Place cooked bacon on paper towels, cool & crumble.

    • 8 Bacon
    • 1/4 cup Light Brown Sugar
    • 1/2 bunch Fresh Rosemary
  2. Prep Batter

    In separate bowls mix your dry ingredients and your wet ingredients. Then combine whisking well to avoid lumps.

    • 1 1/2 cups All Purpose Flour
    • 1 Tbsp Baking Powder
    • 2 tsp Kosher Salt
    • 1 Tbsp Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 2 Whole Eggs
    • 3 Tbsp Unsalted Butter
    • 1 Tbsp Canola Oil
  3. Prep Smash-In

    Add ingredients into batter. Mix well.

    • 1/2 cup Canned Pumpkin Mix
    • 1/2 tsp Ground Cinnamon
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp Vanilla Extract
  4. Cook Pancake

    Cook 1/2 cup scoop of batter in skillet until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 Tbsp Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 690 kcal  
Total Fat 21.0 g 27%
Total Saturated Fat 9.0 g 43%
Unsaturated Fat 12 g  
Cholesterol 125 mg 42%
Sodium 1900 mg 80%
Total Carbohydrate 62 g 22%
Fiber Total Dietary 3 g 11%
Sugars Total 22 g  
Good Source: Protein 18 g 35%
Vitamin C 2 mg 2%
Calcium Ca 360 mg 30%
Iron Fe 4.0 mg 25%
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By Innit Culinary Team