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Pumpkin and Bacon Pancakes with Candied Bacon and Pecans

BT Calgary | posted Friday, Sep 4th, 2015

Bacon Pancakes

Pumpkin and Bacon Pancakes with Candied Bacon and Pecans


  • Candied Bacon and Pecans:
  • 4 strips (crispy) cooked bacon (¼” sliced)
  • 1 cup chopped pecans
  • ⅔ cup maple syrup
  • ½ teaspoon ground cinnamon


  • 4 cups prepared pancake batter
  • 1 cup canned pumpkin puree
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 4 strips (crispy) cooked bacon (finely chopped)
  • canola oil (enough for frying pancakes)


  1. Place all ingredients for candied bacon and pecans in a medium pan and cook on medium-high heat, stirring occasionally until syrup has reduced by half, about 10 minutes.
  2. Remove from heat, cover and keep warm until pancakes are ready to serve.
  3. For the pancakes, stir together all ingredients except bacon in a large mixing bowl until well-incorporated. Finally, add chopped bacon, just folding mixture several times to incorporate.
  4. Heat canola oil in a large pan on medium-high heat. Once hot, place pancake batter (in desired sizes) in pan and cook through until lightly browned and fluffy, approximately 1-2 minutes per side.
  5. To serve, place a small stack of pancakes on a plate and top with warm pecan and bacon mixture.
  6. Serves 3-4
  7. Total cook time…20 minutes
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