Go Back
A stack of fluffy maple bacon pancakes with butter and syrup dripping down the sides

Maple Bacon Pancakes

Fluffy buttermilk pancakes with crispy bacon folded into the batter, cooked in bacon drippings and served with maple butter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Pancakes
  • 6 slices thick-cut bacon cooked crisp and chopped
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter melted
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
To serve
  • bacon drippings for the pan
  • pure maple syrup warmed
  • butter

Method
 

  1. Cook the bacon in a skillet until crisp. Chop and reserve 2 tablespoons of the drippings.
  2. Whisk the flour, sugar, baking powder, baking soda, and salt.
  3. Whisk the buttermilk, egg, butter, maple syrup, and vanilla. Pour into the dry mixture and stir until just combined.
  4. Fold in the bacon and rest the batter for 10 minutes.
  5. Heat a griddle over medium-low heat and brush with drippings.
  6. Cook 1/4 cup scoops 2 to 3 minutes until bubbles form, flip, and cook 1 to 2 minutes more.
  7. Serve warm with butter and maple syrup.

Notes

Keep pancakes warm in a 200F (95C) oven. Freeze up to 2 months.