Pumpkin Pie Pancakes With Molasses Bacon Butter

Looking for a delicious breakfast meal that has just the right balance of sweet and salty? Well I've got the perfect recipe for all of you bacon and pumpkin pie lovers: pumpkin pie pancakes with molasses bacon butter.

Pumpkin pie pancakes taken by Chia Chong

If you ask any of my friends and family what my favorite meal of the day is or what my favorite meal to cook is, they will immediately tell you "breakfast". Not only are there so many options for breakfast - some of my favorites being bacon, pancakes, crepes and omelets - but it is truly the most important meal of the day! Breakfast is what fuels you up and gets you ready for the day, so why skip out on a scrumptious meal and later become irritable, restless, and tired?

With that said, I give you the recipe for pumpkin pie pancakes with molasses bacon butter, courtesy of Libbie Summers' cookbook, The Whole Hog Cookbook.

Pumpkin Pie Pancake ingredients:

- 1 1/2 cup all-purpose flour

- 1 teaspoon pumpkin pie spice

- pinch of ground ginger

- 1/2 teaspoon salt

- 2 teaspoons baking powder

- 4 tablespoons sugar

- 2 eggs

- 1/4 cup melted butter

- 3/4 cup pumpkin, mashed

- 2/3 cup milk

- 1 teaspoon organic vanilla

Bacon Butter:

- 1/2 pound bacon, cooked crisp, drained and roughly chopped

- 1/2 cup butter, room temperature

- 1 tablespoon molasses

Directions:

Step 1: Whisk together the flour, pumpkin pie spice, ginger, salt, and baking powder in one bowl, while whisking the sugar, eggs, butter, pumpkin, milk and vanilla in another. 

Step 2: Pour the wet mixture into the dry mixture and whisk until combined.

Step 3: Pour pancake batter on a heated griddle or skillet until the pancakes form bubbles and the edges look dry.

Step 4: Flip the pancakes and cook for 1 to 2 more minutes.

Step 5: In another bowl, mix together the bacon, butter, and molasses just until combined.

Step 6: Spread the molasses bacon butter on your pumpkin pancakes and enjoy!