Tis the season of pumpkin spice! Pair some pumpkin waffles with some candied bacon and it’s a match! If you make any part of this recipe I highly recommend the candied bacon. You don’t have to make it for breakfast, the candied bacon works perfect as an appetizer at a party or part of a charcuterie board.

Pumpkin Spice Maple Bacon Waffles
(Adapted from Mom on Timeout)

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Maple Bacon
1 pound bacon thick cut preferred
1/4 cup maple syrup
1 tbsp brown sugar
1/2 tsp pumpkin pie spice

Whisk together the maple syrup, brown sugar, and pumpkin pie spice. Set aside.

Line a rimmed baking sheet with foil.

Place a baking rack on top of the foil and spray generously with non-stick cooking spray.

Place bacon slices across the rack making sure to not overlap.

Turn oven to 400F degrees and bake bacon for 15 to 20 minutes. (Do not preheat the oven.)

Carefully remove the baking sheet from the oven and brush bacon with maple glaze. Return to the oven for another 7 to 8 minutes.

Carefully remove the baking sheet from the oven and using a pair of tongs, flip bacon over. Brush with the maple glaze.

Return baking sheet to the oven and bake for another 5 to 7 minutes or until bacon reaches your desired level of crispness.

Remove the baking sheet from the oven (last time!) and let the bacon rest for 5 minutes before removing.

Roughly chop bacon into bite-size pieces. Reserve 1/4 cup for topping the waffles later.

2 cups pancake mix I used Hungry Jack®
1 cup milk
1/2 cup pumpkin not pie filling
1/4 cup canola oil
1 tsp pumpkin pie spice

Whisk together the pancake mix, milk, pumpkin, oil, and pumpkin pie spice just until blended.

Add bacon and stir to combine.

Preheat your waffle iron and cook waffles according to the manufacturer’s instructions. I used a non-stick Belgian waffle maker that doesn’t require any greasing. If you have an older waffle maker you will need to spray non-stick spray first.

Top waffles with freshly whipped cream, maple bacon, pumpkin pie spice, and maple syrup.

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