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Bacon Pumpkin Griddle Cakes
Bacon Pumpkin Griddle Cakes
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Prep Time:
25 minutes
Total Time:
25 minutes
25-minute mini bacon and pumpkin pancakes topped with sour cream - irresistible appetizers!
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1/4 cup butter or margarine, melted, or vegetable oil
  • 1 egg, slightly beaten
  • 10 slices bacon, crisply cooked, crumbled
  • 1/2 cup sour cream
  • 1/3 cup chopped green onions
Instructions:
  • Combine flour, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl. In a separate medium bowl, whisk together milk, pumpkin, melted butter, and egg until well combined. Gently fold the pumpkin mixture into the flour mixture until just moistened. Lastly, mix in half of the crumbled bacon.
  • Preheat griddle or skillet over medium heat (350°F) and lightly grease with vegetable oil or shortening until water droplets sizzle on the surface. Spoon 1 rounded tablespoon of batter for each pancake onto the griddle. Cook until bubbles form on the surface and edges start to dry. Flip and cook for about 1 minute until golden brown. Serve pancakes topped with sour cream, green onions, and remaining bacon.

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