Happy New Year! I just got back from Houston yesterday, and I didn’t realize how much I missed my kitchen for the 2 days I was away. It was about the only thing I missed aside from my dog, I’ll admit. I had a blast in Houston kickin’ it with my homegirls who are all equally in love with Big K.R.I.T. We partied and rang in the new year with him and it was everything. But I came back, and after catching up on some sleep, I woke up needing to make a stack of buttery pancakes.
Bring on the bacon, and lots of it. The amount of bacon for this recipe is TOTALLY UP TO YOU! Use as much or as little as you want, however I did provide you with a round-about estimate to get you started. You’d wanna crisp up at least 6 slices just to get you started — use a whole pack if you’re about that life.
Pancakes are one of my favorite things to eat for breakfast, and I almost always have to have bacon alongside for that salty kick. Combining the two isn’t anything new, but here’s a recipe for you anyway. It’s incredibly easy to do, and very delicious. If you’re a fan of “salty/sweet”, then you’ll enjoy the smokey bits of salty bacon nestled into every sweet bite of buttery pancake goodness. The method is super simple, the ingredients aren’t too difficult, and the whole thing comes together in no time.
This recipe is dedicated to my girls in Houston, who I love dearly and can’t wait to see again. I love all three of you ladies <3 you know who you are 😉
chop your cooked bacon (I fried mine in the oven while I prepared the pancake batter)
sprinkle as much or as little bacon and brown sugar per pancake as you want
I used about one slice of chopped bacon per pancake, and about 1 tsp of brown sugar per pancake, but do whatever you’d like here folks
Well well well…it seems as though you’re drooling. Get in the kitchen and make these pancakes happen!
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Bacon & Brown Sugar Pancakes with Bacon-Maple Syrup
- Total Time: 30 mins
- Yield: 4
Ingredients
- 1 cup buttermilk
- 1 cup unbleached all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted and cooled slightly
- 1/2 pound cooked bacon (5-6 slices), crisped (feel free to use more)
- light brown sugar for sprinkling
- oil or butter to coat your griddle or skillet (I used butter)
For the bacon-maple syrup
- 1/2 cup real maple syrup
- 1 tbsp light brown sugar
- 2 to 3 tbsp cooked bacon, chopped
Instructions
For the bacon-maple syrup:
- Pour 1/2 cup maple syrup into a small saucepan over medium heat. Add in the brown sugar and bring to a soft simmer. Add the bacon and stir gently. Alternately, you can microwave the syrup until warm, about 20 to 40 seconds, then add the bacon.
- Turn off the heat and cover while you make the pancakes.
For the pancakes:
- Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
- Whisk egg, vanilla, and melted butter into the milk mixture (or buttermilk) until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
- Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. If using an electric griddle, you can set the heat to the second highest or highest setting (depending on the strength of your griddle). Pour 1/4 cup batter onto 3 spots on skillet; sprinkle bacon and brown sugar over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately with butter and bacon-maple syrup, and repeat with remaining batter.
- Prep Time: 25 mins
- Cook Time: 5 mins
Nutrition
- Serving Size: 16 4-inch pancakes, or 8 to 12 6-inch pancakes
I made these for breakfast this morning and they were amazing! Thank you!
Those look really easy and The Bourban Vanailla Bean French Toast with Raspberry Maple Syrup look good
[…] Don’t judge me. Anyway, below, you’ll find that I basically stripped this fabulous original recipe down to the bare necessities, as this is about as fancy as my pancakes will get on a random […]
BITCH!!! Biiiittttccchhh!!! Hand down the best pancakes I’ve ever had/made in all of my gay little life. So good! OMG! Thanks Kayne Breast!!!
I just made these for my dad and the rest of my family for my dad’s birthday and hunnayyy….these pancakes didn’t last long. My dad is obsessed with bacon so I knew this recipe was going to be perfect. Oh and in case you were wondering,,, the itis kicked in heavily so everybody is knocked out sleep right now lol. This recipe is absolutely amazing!
What if all I have is heavy whipping cream?
Heavy cream is basically a liquid fat, so it won’t work for this recipe at all, sorry! 🙁
Those pancakes look mouth-watering! I really like your blog! My new year’s resolution is to learn to cook! Will definitely be trying out some of your recipes!
Happy New Year!
Clare
Would be curious to know how much prep/cooking times are needed to make these amid the morning rush. Any idea?
I would fry the bacon first, then in the meantime get my pancake batter ready. it shouldn’t take any longer than 5 to 10 minutes to mix the batter up. It’s a very quick recipe. just make sure you have all of your measured items out and ready. Bacon usually takes about 10 minutes to fry up anyway, and it’s ok if its completely cooled before you add it to the pancake batter. you could even fry the bacon a day in advance.