Pumpkin Bacon Pancakes

Pumpkin pancakes and Stuffed Puffs are a match made in heaven. Add bacon in the mix and you’ll be making this recipe for brunch every single Sunday.


  • 1 bag Stuffed PuffsTM Filled Marshmallows, cut in half
  • 2 cups instant pancake mix
  • 1 ½ cups water
  • 1 (15 ounce) can pumpkin puree
  • 1 ½ teaspoons pumpkin spice
  • 1 tablespoon butter
  • 1 pound bacon, cooked
  • Maple syrup for serving


  1. In a large bowl, combine pancake mix and water. Stir in pumpkin puree and pumpkin spice.
  2. In a nonstick skillet over medium heat, melt butter and swirl to coat.
  3. Ladle pancake batter into pan. Place one strip of bacon on top of each pancake. Turn when pancakes bubble and bottom is golden brown.
  4. When pancakes are finished cooking, preheat oven to 350 F. 
  5. Stack two pancakes and top with four marshmallow halves. Top with two more pancakes and four more marshmallow halves, chocolate side down.
  6. Repeat step 5 for remaining pancakes.
  7. Bake pancakes for 5 minutes until marshmallows melt.
  8. Serve with syrup if desired. Enjoy!