Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Make a well in the flour mixture, pour in the buttermilk mixture, and gently stir just until barely combined. Small lumps may remain. Set aside to rest.

Cook bacon in a hot skillet over medium-high heat until fat is rendered and bacon is crisp. Transfer to a paper towel-lined plate to drain, then chop into small pieces. Pour out bacon grease and wipe out the skillet (or save a tablespoon for cooking pancakes).

Heat the skillet over medium heat or preheat an electric griddle to 350°F. Melt a tablespoon of butter (or use bacon grease) in the skillet.

Pour 1/4 cup of pancake batter into the skillet and top with a sprinkle of bacon pieces. Cook for about 2 minutes until small bubbles form and begin to burst. Flip and cook for another minute until golden. Transfer to a plate, bacon side up.

Repeat with remaining batter and bacon, adding more butter as needed. Keep warm in a 200°F oven or cover with foil. Serve immediately, topped with butter and warm maple syrup.

Notes
These bacon pancakes are a perfect combination of sweet and savory – fluffy and delicious with maple syrup.
Perfect for Saturday breakfast or Sunday brunch.

TIP: Make this process simpler by cutting the raw bacon directly into the skillet with kitchen shears.
The number of pancakes depends on size – this recipe makes 4 servings.
Store leftovers in the fridge for 3-4 days or freeze for up to 3-4 months.

Tools You’ll Need
Large mixing bowl
Medium mixing bowl
Whisk
Wooden spoon
Large skillet or electric griddle
Paper towels
Kitchen shears (optional)