Whole Wheat Pumpkin Pancakes with Candied Bacon

A grey circle with KF
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

These fluffy Whole Wheat Pumpkin Pancakes are served with homemade candied bacon that will make you swoon! There’s nothing better than an easy pancake breakfast that combines warm pumpkin spice flavors with sweet and salty strips of crispy bacon.

Pumpkin pancakes topped with two pats of butter and a drizzle of pure maple syrup

Healthy Pumpkin Pancakes with Candied Bacon

Pumpkin plus panackes. What more could you need? Oh yeah – bacon! This balanced breakfast really has it all.

The pancakes are so soft and fluffy while the bacon is crispy and caramelized. The sweet, salty and savory combination of flavors in this breakfast or brunch will keep you coming back for more. And who says it needs to be fall to enjoy the comforting flavors of pumpkin spice? Not me!

These pumpkin pancakes are made with white whole wheat flour, so they’re actually healthier than your average box-mix pancakes. And they come out way more fluffy and delicious!

They’re great on their own, but with the candied bacon served alongside them, you have the perfect ratio of salty and sweet. You HAVE to make sure that you get the pancake, the syrup and the bacon all in one bite! Absolute heaven.

A stack of three whole wheat pumpkin pancakes with a fork digging into them

Recipe Ingredients

These pancakes are made from scratch with kitchen and pantry staples. And you only need 2 other ingredients to candy the bacon!

For the Candied Bacon

  • Maple Syrup: Use pure maple syrup rather than an artificial syrup whenever possible.
  • Brown Sugar: This works with the syrup to help the bacon get nicely crispy and caramelized.
  • Bacon: You’ll need 6 strips.

For the Whole Wheat Pumpkin Pancakes

  • White Whole Wheat Flour: Spoon and level the flour rather than scooping it directly into your measuring cup.
  • Brown Sugar: You’ll need 1/4 cup.
  • Baking Soda & Baking Powder: These work together to help the pancakes fluff up beautifully.
  • Salt: A fraction of a teaspoon of salt does wonders when it comes to enhancing the other flavors in your pancakes.
  • Pumpkin Spices: You’ll need ground cinnamon, allspice, nutmeg and cloves for that classic pumpkin spice taste.
  • Egg: Just 1!
  • Vanilla Extract: For sweetness and flavor.
  • Coconut Oil: Melted.
  • Milk: I use 2%.
  • Pumpkin Puree: You can make your own or buy it canned.
A collage of an image of candied bacon and a picture of pumpkin pancakes and candied bacon on a plate

How to Make Pumpkin Pancakes with Candied Bacon

This satisfying breakfast is quick and easy enough for a weekday! Here’s how to make unbeatable candied bacon and flawless whole wheat pumpkin pancakes:

Make the Candied Bacon

Heat Oven: Preheat the oven to 400°F.

Add Syrup & Sugar to Bacon: Place the bacon on a wire rack on top of a foil-lined baking sheet. Brush maple syrup on the top side of the bacon and sprinkle it with brown sugar.

Bake: Bake for 10 minutes.

Flip & Finish Cooking: Remove the bacon from the oven, flip it and repeat the process of candying and baking. After 10 minutes of baking the second side, or once your bacon is as crispy as you like it, remove it from the oven and set it aside.

Make the Pumpkin Pancakes

Combine Dry Ingredients: Add the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground allspice, ground nutmeg and ground cloves to a large bowl. Stir with a whisk until combined.

Combine Wet Ingredients: Add the egg, vanilla extract, coconut oil, milk and pumpkin puree to a medium-sized bowl. Whisk until combined and smooth.

Combine Wet & Dry Mixtures: Add the wet ingredient mixture to the combined dry ingredients. Stir until the batter is smooth.

A glass bowl bowl full of batter being mixed with a metal whisk

Cook Pancakes: Heat a large skillet to medium-high heat. Add 2/3 cup of batter to the skillet (you may have to spread it out to form a circle) and cook for 3-4 minutes per side. Repeat the process until all the batter is used.

Enjoy! Serve with candied bacon and maple syrup.

Tips for Success

Homemade pancakes are barely more work than pancakes made using pre-packaged mixes – and they come out much better. These pumpkin pancakes are as easy as it gets, and the candied bacon is even simpler! Nevertheless, I have some helpful tips for those of you who may not be as comfortable in the kitchen. You’ll do great!

  • Don’t Use Pumpkin Pie Mix: People often assume that pumpkin pie mix is just canned pumpkin puree. However, this is not the case. Pumpkin pie mix has quite a few added ingredients that will affect the outcome of your entire dish. Make sure you’re using pumpkin puree for these pancakes!
  • Avoid Overmixing: Be careful not to overmix your pancake batter. You want to mix it until it’s smooth, but not much past that. A little lumpiness is a-okay.
  • Grease the Skillet: Don’t forget to add a little bit of butter or oil to your skillet before cooking each pancake. This prevents them from sticking to the surface of the skillet.
  • Keep the Pancakes Warm: Want everyone to enjoy their pancakes all together? You can keep ready-made ones warm by placing them in a 200°F oven while you prepare the rest.
A plate of whole wheat pancakes beside a jar of pure maple syrup and a kitchen towel

Serving Suggestions

Whether it’s a side dish, a topping or a tweak to the recipe, these simple serving ideas will make your breakfast one for the books.

  • Make More Bacon! If you’re a bacon lover like me and want more than one or two strips to yourself, go ahead and double the recipe! “The more the merrier” is especially true when it comes to candied bacon.
  • Add Candied Nuts: Try sprinkling some Candied Pecans over your pumpkin pancakes for a sweet and salty crunch that compliments the crispy bacon!
  • Top with Whipped Cream: A dollop of whipped cream adds a really nice touch to these pancakes – kind of like a pumpkin spice latte! A melty dab of salted butter is also an excellent choice.
  • Pair with Festive Mimosas: I look forward to serving up my boozy Apple Cider Mimosas every fall! My favorite way to do so? Alongside these fluffy pancakes and crispy bacon. Mmmmm.
Three fluffy pumpkin pancakes stacked on a plate with a fork and some butter on top

How to Store and Reheat Leftovers

These pancakes stay fresh for up to 3 days in the fridge, if stored properly. Once they’ve cooled, place any leftover pancakes in an airtight container and refrigerate. The cooled bacon can be refrigerated in a resealable bag for up to 5 days.

You can reheat your pancakes in the microwave or toaster oven. The candied bacon should be warmed up in the oven or toaster oven to keep it nice and crispy.

Can I Freeze This?

Yes! You can freeze these pancakes as well as the candied bacon. Place the cooled pancakes in a freezer-safe container with a layer of wax paper in between each pancake. Thaw them out in the fridge overnight before reheating and enjoying.

To freeze the bacon, wrap each piece in aluminum foil once cooled. Then, seal the wrapped bacon in a freezer-safe container or bag and freeze. Thaw in the fridge before reheating.

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Pumpkin pancakes topped with two pats of butter and a drizzle of pure maple syrup

Whole Wheat Pumpkin Pancakes with Candied Bacon

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 30 minutes
  • total_time Total Time: 35 minutes
  • yield Yield: 12 1x
  • category Category: Breakfast
  • method Method: Stove
  • cuisine Cuisine: American

Description

These fluffy Whole Wheat Pumpkin Pancakes are served with homemade candied bacon that will make you swoon! There’s nothing better than an easy pancake breakfast that combines warm pumpkin spice flavors with sweet and salty strips of crispy bacon.

Scale

Ingredients

For the Candied Bacon

  • 2 tablespoon maple syrup
  • 1 tablespoon brown sugar
  • 6 strips of bacon

For the Whole Wheat Pumpkin Pancakes

  • 2 cups white whole wheat flour
  • 1/4 cup brown sugar
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 3 tablespoons coconut oil, melted
  • 1 1/2 cup 2% milk
  • 1 cup pumpkin puree

Instructions

Make the Candied Bacon

  1. Preheat oven to 400.
  2. Place the bacon on a wire racked on top of a tin foil lined baking sheet. Brush maple syrup on the top side of the bacon. Sprinkle with brown sugar.
  3. Bake for 10 minutes.
  4. Remove the bacon from the oven, flip and repeat the process. Bacon an additional 10 minutes or until it is as crispy as you like it. Set aside.

Make the Pumpkin Pancakes

  1. In a large bowl, add white whole wheat flour, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground allspice, ground nutmeg, and ground cloves. Stir with a whisk.
  2. In a medium bowl, add a egg, vanilla extract, coconut oil, milk, and pumpkin puree. Using a whisk, mix until combined and smooth.
  3. Add wet mixture to the dry ingredients. Stir until the batter is smooth.
  4. Heat a large skillet to medium high heat.
  5. Add 2/3 cup of batter to the skillet (you may have to spread it out to form a circle) and cook for 3-4 minutes per side. Repeat process until all the pancakes are done.
  6. Serve with candied bacon and syrup!

Notes

Makes 10-12 pancakes.

Keywords: pumpkin pancakes, whole wheat pancakes, healthy pancakes

More Easy Breakfast Ideas

Healthy breakfasts always set your day up for success. These ones taste amazing in the process!

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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18 Responses
  1. Malinda @ Countryside Cravings

    Love these pancakes and that candied bacon takes it to the next level!!! Beautiful blog Krista and it was nice meeting you at Chopped Con!

  2. Heather

    I grew up eating boxed mix pancakes too but now they are one of my favorite things to make, and I LOVE pumpkin pancakes. thinking I have to make some today after looking at that gorgeous stack

    1. Krista

      Yeah for boxed mixes … I secretly still like them. hehe. 🙂 Shh.. don’t tell anyone! 🙂 Hope you get a chance to try these pumpkin ones Heather, you’ll love them!

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