There’s nothing quite like the combination of sweet and salty, especially when it involves bacon. And that’s exactly what you have in these delicious bacon pumpkin waffles. They’ll be on request for breakfast all fall!
While my eldest son has a couple of firm favorites for breakfast (including banana oatmeal which is our midweek staple), we do sometimes change things up at weekends. One that he’ll sometimes ask for is waffles. I’ve tried a few variations, some better received than others, but these bacon pumpkin waffles were an immediate hit with everyone.
My eldest has come to appreciate bacon more recently and I often have to eat it quickly if it’s on my plate when we’re out to save him eating it all for me. He loves the idea of pumpkin and some things with it in, but when I tried pumpkin waffles once before, he wasn’t a fan. With bacon in as well, on the other hand, was a different story.
How they’re made
These waffles are easy to make as all you do is cook the bacon and slice it up which you can do ahead of time. Then mix together the dry ingredients and the wet ingredients separately and combine, along with the bacon pieces. Pour the mixture into your waffle iron and cook. As with my blueberry granola waffles, I’d recommend you cook all of the mixture when you make it, and feel free to double the recipe for more, then either chill for the next day or freeze. You can then warm up chilled/defrosted waffles when you need them.
While I know the bacon makes these a bit more indulgent, otherwise these pumpkin pancakes are actually pretty healthy. They have a combination of regular and whole wheat flours as well as some oat bran, all giving a nice flavor without being too heavy. They’re only lightly sweetened as the pumpkin adds a little sweetness, and I tend to prefer to adjust the sweetness with a little syrup on top anyway.
These bacon pumpkin waffles are a delicious combination of flavors, moist from the pumpkin, gently spiced and with lovely little bites of bacon through them. It’ll be a breakfast you’ll be wanting to enjoy way past pumpkin season.
Bacon pumpkin waffles
- 2 oz smoked bacon 60g, streaky, 2 slices
- 1 egg
- 1/2 cup pumpkin puree 120ml, canned on homemade but not pumpkin pie filling
- 150 ml milk 1/2cup plus 2tbsp
- 1 tbsp vegetable oil
- 1/4 tsp vanilla extract
- 1/2 cup all purpose flour 70g
- 1/4 cup whole wheat flour 35g
- 1/4 cup oat bran 28g
- 1/2 tbsp baking powder
- 1/4 tsp cinnamon
- 1 pinch salt
- Cook the bacon as you prefer (oven, broil/grill or fry) until it is gently brown ad slightly crisp. Allow to cool a minute and drain excess fat then slice thinly.
- Preheat your waffle iron.
- Lightly beat the egg then add the pumpkin puree, milk, oil and vanilla and mix well.
- In a separate bowl, add the flours, oat bran, baking powder, cinnamon and salt. Mix well then add the wet ingredients and the bacon.
- Pour a little under 1 cup/240ml - half of the mixture - into the preheated waffle iron and cook as per the waffle iron's instructions, around 4 minutes.
- Serve warm - I'd suggest a little maple syrup and even some extra bacon on the side (why not!). Any leftover mixture should be cooked at the time, then you can refrigerate overnight or freeze if longer, ready to warm up (after defrosting) when you want to serve.
Here are today’s #PumpkinWeek recipes:
Savory Pumpkin Recipes:
Pumpkin Lasagna from A Day in the Life on the Farm.
Pumpkin Pie Hummus from Mildly Meandering.
Pumpkin Polenta from Cindy’s Recipes and Writings.
Savory Pumpkin Bread from Rants From My Crazy Kitchen.
Sweet Pumpkin Recipes:
Bourbon Caramel Pumpkin Roll from The Crumby Kitchen.
Maple Glazed Pumpkin Spice Doughnuts from Love and Confections.
Old-Fashioned Pumpkin Bread from Palatable Pastime.
Pumpkin Casserole with Roasted Marshmallows from Daily Dish Recipes.
Pumpkin Cinnamon Rolls from Cookaholic Wife.
Pumpkin Cookies from Making Miracles.
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