Have left over pumpkin pie? Why not turn it into delicious pancakes!?!? While I’m calling this a brunch recipe, it can easily be served as breakfast for dinner because it has the right combination of savory with the bacon and sweet with the pumpkin in the pancakes.
Makes 8 pancakes
- 1 cup pancake mix,* such as Snoqualmie Falls
- 1 cup water
- ¼ cup pumpkin pie filling
- ¼ teaspoon vanilla extract
- Butter for greasing the pan
- 8-10 slices of bacon, cooked until crispy and crumbled
- 1/3 cup mascarpone cheese
- 1/3 cup pecans, chopped
- Maple syrup
- In a mixing bowl whisk together the pancake mix and water until fully incorporated. Stir in the pumpkin pie filling and vanilla.
- Rub butter over the surface of a large non-stick sauté pan over medium heat.
- Using a ¼ cup measure pour pancake mix into the pan. Repeat. Once the bubbles start to form on the top of the pancake flip each one over and cook for 1 minute. Keep on a warm plate covered with a warm towel or in a 200 degree oven.
- Repeat with remaining batter.
- When ready to eat, top evenly with bacon, mascarpone cheese, pecans and maple syrup.
*Make sure your pancake mix is the kind where you only need to add water.
I also like to use left over sweet potatoes, just make sure they are well pureed.
This recipe is from my “Thanksgiving Remakes” segment which aired on Fox Q13 Morning News on November 21st, 2011. My idea was to help you use your Thanksgiving leftovers in a way that’s creative, fun and doesn’t involve the microwave! You can also checkout my Turkey and Brie Pockets and Thanksgiving Shepherd’s Pie recipes which I shared in the same segment.