- 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
- ½ 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
- ½ cup real maple syrup
- 1 tbsp light brown sugar
- 2 to 3 tbsp cooked bacon, chopped
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.
- Serving Size: 16 4-inch pancakes, or 8 to 12 6-inch pancakes