Are you team sweet or team savory when it comes to breakfast? Gluten Free Pumpkin Pancakes with Bacon and Pecans is the fully loaded stack that will satisfy both sides.
There’s nothing cheerier than a pile of pancakes, like Gluten and Dairy Free Decadent Tiramisu Pancakes. They’re a sweet way to start the day while also being the ultimate breakfast for dinner treat.
Makes Gluten Free Pumpkin Pancakes with Bacon and Pecans not only is delicious, but it’s easy. Utilizing a Gluten Free pancake mix with a few pantry staples makes this a breakfast dish perfect for any day of the week.
- Gluten Free Pancake Mix – Josie’s Best The Pancake makes creating Gluten Free pancakes that are not only easy but taste amazing with incredible texture a breeze. Free of the top allergens, this is my go-to pancake mix.
- Pumpkin Puree – Adds delicate sweetness to these pancakes and helps create a tender texture.
- Pumpkin Pie Seasoning – Use your favorite blend. Adds all of the warm spices of the autumn season.
- Vanilla Extract – The higher the quality the vanilla, the more pronounced the flavor. Gives these pancakes that homemade flavor.
- Bacon – Salty, smoky, and savory, this balances the sweetness of the pancakes while also giving them texture.
- Pecans – Buttery and rich, pecans pack crunch in every bite.
- Maple Syrup – There is nothing like that perfect bite of salty bacon, soft and pillowy pancake, and crispy pecans drenched in sweet maple syrup.
How to Make Gluten Free Pumpkin Pancakes with Bacon and Pecans
Using a favorite pancake mix makes creating these over-the-top pancakes easy. Just pour a mimosa and call it brunch!
Time needed: 30 minutes
Heat up your griddle and pop open the bubbly. These pancakes will make any day feel like a holiday.
Fry up your bacon and preheat your skillet or griddle.
- Batter Up
Mix your pancake batter according to the package directions. In addition to the ingredients called for, add the pumpkin puree, vanilla extract, and pumpkin spice. You will mix together your wet ingredients first and then add the pancake mix along with pumpkin spice.
Cook your pancakes on the heated griddle or skillet. Allow bubbles to begin to form before flipping them, cooking each side about 3-5 minutes.
- Finishing Touch
Top your pancakes with the bacon, pecans, and a generous drizzle of maple syrup. Enjoy!
Josie’s Best The Pancake is my favorite Gluten Free pancake mix. It has great flavor and texture. However, you can replace this with a non-Glute Free pancake mix.
You can replace the pecans in this recipe with walnuts or your favorite nuts. In addition they can be left out completely for those with any nut allergies.
The bacon for this recipe can be cooked ahead of time making this breakfast even faster to create. Cooked bacon can be stored in an airtight container in the refrigerator for up to a week. But it’s bacon; make extra because it will be eaten!
Top Tip for Gluten Free Pancakes with Bacon and Pecans
Pancakes are all about that texture of a lightly crisp crust and soft and tender interior. To ensure your pancakes have the best texture, make sure you never over mix your batter. If you allow it to rest for a few minutes, this will also help.
In addition to not over mixing the pancake batter, always make sure your griddle or skillet is fully heated. This will immediately cause the batter to puff and start cooking. A griddle that isn’t hot enough with give you thin, tough pancakes.
How to Make the Perfect Pancakes
There is nothing like sinking your fork into a mile high stack of pillowy pancakes. Perfectly crisp on the outside and airy inside, they’re a food group unto themselves. Whether you’re making homemade pancakes from scratch or using your favorite Gluten Free mix, here are some top tips to make the best pancakes.
- Don’t Overmix the batter! – It’s better to have a few lumps in your batter than it is to over mix. Overmixing your batter will create a tough and chewy pancake instead of a tender and airy bite.
- Let your batter rest. – After mixing up your pancake batter, allow it to rest for at least ten minutes. This will let it relax, giving you that tender bite.
- Make sure your pan is fully heated – A hot pan or griddle equals happy pancakes. Make sure your griddle or skillet is fully heated. This will give you that golden brown exterior and prevent the pancakes from spreading out and being too thin as the heat helps cause them to puff.
- Don’t scorch your pancakes! – You want a hot pan to cause that puff, but you don’t want your pan or griddle so hot that the exterior of your pancakes burn before the interior has a chance to cook. Maple syrup makes everything better, but not burnt pancakes.
- Grease your griddle or skillet. – Make sure that you use either melted Dairy Free butter or nonstick spray on your pan or griddle before adding your batter. Even if you’re using a nonstick pan, this helps the to easily release.
- Measure your batter. – Use a ladle or squirt bottle to easily and evenly distribute your batter. Cooking consistent sized pancakes at the same time makes it easier to manage.
- Don’t overcrowd your pan or griddle. – It’s better to make your pancakes in batches than it is to try and make too many at one time. Not only does the batter drop the temperature of the hot surface, but you also risk them running together. Plus, they’re easier to flip when they’re more spread out.
- Flip Once – Be careful of over flipping your pancakes. The first side may cook a little longer than the second side and that’s okay. How do you know when to flip your pancakes? Watch for bubbles. You will see bubbles begin to form both on the outside edges of the pancakes and also in the middle. Gently ease your spatula under the cake, and then flip with confidence.
The first pancake is never perfect. – If your first pancake isn’t Instagram worthy, this isn’t a big deal! Crepes and pancakes have an unwritten rule, the first one might look a little wonky. This is a great way to gauge the heat of your pan or griddle, if you have enough grease, and how long to let your pancakes cook.
Gluten and Dairy Free Pumpkin Pancakes with Bacon and Pecans
- 1 Mixing Bowl
- 1 griddle or large skillet
- 1 cup Gluten Free Pancake mix, plus ingredients to make it
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 6 strips cooked bacon, chopped
- 1/4 cup pecans, chopped
- Heat up your griddle or large skillet over medium heat.
- Mix together the wet ingredients called for in your pancake mix, including the pumpkin puree and vanilla extract.
- Add the pancake mix and pumpkin spice to the wet ingredients and mix until just combined.
- Pour your batter onto the hot griddle or skillet. Allow bubbles to begin to form before flipping, 3-5 minutes.
- Cook the second side another 3-5 minutes.
- Top the pancakes with pecans, bacon, and a generous drizzle of maple syrup.