Pumpkin pie flavor in a pancake
This taste of fall flavors comes to us from Chrysta Wilson, author of Kiss My Bundt recipes from the award-winning bakery. For her pumpkin spice pancakes recipe, Wilson uses the seductive flavor of pumpkin pie spice to put a seasonal twist on standard buttermilk pancakes.–I know, you’ve seen it all when it comes to pumpkin pie spice. I get it, I’m over pumpkin spiced, too. But the judicious way Chrysta uses the seasoning is the right way. And besides, pumpkin pie spice happens to be a proven aphrodisiac for men! Find out why.
Now, about the lardons
Chrysta adds lardons to her pancakes for extra texture and a burst of salty flavor. Lardons are just small strips of slab bacon. (Cbrysta makes hers with slices of thick-cut bacon to simplify.)
By cutting the bacon into batons, you can more easily achieve perfect crispness while maintaining juiciness in the meat. Many culinary experts consider lardons to be far superior to strips of bacon. They’re commonly used in salads but we love how Chrysta uses them here to add a sexy crunch to her pumpkin spice pancakes.
While a traditional plate of pancakes would come with the bacon on the side, Chrysta’s over the top plan calls for you to sprinkle those crisped lardons right on top of the pancakes. Perhaps it is a gesture of excess but since bacon is an aphrodisiac, I say get them on there!
Don’t forget to drizzle your Pumpkin Spice Pancakes with Maple Syrup
Whether you’re planning to serve these pumpkin spice pancakes at the table, or to someone special for an unforgettable breakfast in bed, don’t forget the maple syrup. True, maple syrup adds a jolt of sweetness to play against the fat and salt of the bacons. But the reason I’m recommending it is because maple syrup is actually an aphrodisiac. And unlike other syrups, maple syrup actually has some nutritional benefits. Seriously! Pour it on and enjoy!
Love pancakes? Check out all of our pancake recipes.
- 6 strips uncooked thick-cut bacon
- 1 cup + 2 tbsp all-purpose flour
- 2 tbsp sugar granulated white
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 1 cup C buttermilk
- 1 large egg
- 5 tbsp pumpkin puree
- 4 tbsp pumpkin pie spice (alternatively 1 tsp cinnamon, 1 tsp nutmeg)
- 3 tbsp vegetable oil or melted butter
- 1 tsp vanilla extract
- Combine the dry ingredients: Mix flour, sugar, salt, spices, baking powder and baking soda together in medium bowl.
- Combine the wet ingredients: In a separate bowl, mix eggs, buttermilk, pumpkin puree, vanilla extract, and oil/butter together.
- Mix wet and dry ingredients together: Add the wet ingredients into the dry ingredients. Stir just until combined: the batter should have lumps in it. Baker's Note: Do not beat until smooth as this will overmix the batter.
- Turn stove onto medium heat. Lightly grease pan or skillet with a teaspoon of melted butter/oil or a baking spray.
- Drop 1/3 cup of batter onto heated pan/skillet. Use the backside of the measuring cup to help even out the batter into a nice circle.
- Cook your pancake until bubbles begin to form on surface of the pancake, which takes about two minutes. Then, using a spatula, flip the pancake over onto the other side. Cook another 2 minutes, or until the pancake is golden brown.
- To serve, sprinkle cinnamon onto the plate, and then place two pancakes on top of one another. Sprinkle your lardons on top of the pancake, drizzle some maple syrup over everything and devour.
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