Candied Bacon Pumpkin Pancakes

Kickoff to Recipe Week Fall 2017


  • 6 Slices GODSHALL’S Turkey Bacon (Candied) or 1/2 Cup GODSHALL’S Smoky CRUMBLZ (Candied)
  • 2 Cups Flour
  • 1/4 Cup Brown Sugar (Packed)
  • 1 Teapsoon of Cinnamon
  • 1 1/2 Teaspoons Baking Soda
  • 3/4 Teaspoon Baking Powder
  • 3/4 Teaspoon Salt
  • 2 Teaspoons Pumpkin Spice
  • 2 Eggs
  • 1 1/2 Cups Milk
  • 1 Cup Pumpkin Puree
  • 1 1/2 Teaspoons Pure Vanilla Extract
  • 1/4 Cup Orange Juice
  • 2 Teaspoon Orange Zest
  • Butter
  • Maple Syrup


  1. Candied Bacon;
    • Melting one tablespoon of butter, then add the bacon.
    • Add one heaping teaspoon of brown sugar and 1 teaspoon of cinnamon.
    • Stir until bacon glistens and remove to cool. Break up the clumps.
  2. Add the flour, brown sugar, baking soda, baking powder, salt and pumpkin spice into a large mixing bowl. Mix well.
  3. In a another bowl add eggs and lightly beat. Add in the milk, pumpkin and vanilla. Mix well.
  4. Stir this mixture into the dry ingredients until well combined. Quickly add in the candied bacon, orange juice and zest.
  5. Spray or use butter to grease a griddle or skillet.
  6. Pour 1/3 cups of the batter onto a hot griddle or skillet. Cook for approx. 3 minutes before flipping them over. Cook on the second side until golden brown, approx. 2 minutes. Repeat with all remaining batter.
  7. Garnish with extra candied bacon and serve war with extra butter and maple syrup.
  8. ENJOY!