Maple & Bacon Pancakes Recipe

Prepare dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and 1/2 teaspoon fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk, large egg, melted butter and vanilla extract until smooth and slightly frothy.

Make batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are fine — do not overmix. Let the batter rest for 5–10 minutes to hydrate the flour and activate the leaveners.

While the batter rests, cook the bacon. Heat a medium skillet over medium heat. Add the bacon slices in a single layer and cook, turning occasionally, until browned and crisped to your liking, about 8–10 minutes depending on thickness. Transfer to a paper towel–lined plate to drain. Reserve 1 tablespoon of the bacon fat and discard excess (or save for another use).

If you prefer, cook bacon in the oven: arrange on a rimmed baking sheet and bake at 400°F (200°C) for 12–18 minutes until crisp, then drain and reserve 1 tablespoon fat.

Preheat a griddle or nonstick skillet over medium heat until a drop of water sizzles on contact. Lightly brush with 1 tablespoon unsalted butter and, if desired, 1/2 teaspoon neutral oil to prevent burning.

For each pancake, pour about 1/3 cup of batter onto the hot griddle, spacing to allow expansion. Cook undisturbed until bubbles form across the surface and edges begin to set, about 2–3 minutes.

Flip carefully and cook the second side until golden brown and cooked through, 1–2 minutes more. Transfer cooked pancakes to a warm plate and tent with foil to keep warm. Repeat to make six pancakes total, wiping the griddle and re-buttering if necessary.

While pancakes cook, make the maple cream: in a small saucepan combine 1/2 cup pure maple syrup, 1/2 cup heavy cream and 1 tablespoon unsalted butter. Warm over medium-low heat, stirring, until the butter melts and mixture is steaming but not boiling.

In a small bowl whisk together 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry. Stir the slurry into the warm maple mixture and continue cooking, stirring, until the sauce thickens slightly — about 1–2 minutes. Remove from heat and season with 1/8 teaspoon fine sea salt. Taste and adjust: if you prefer a thinner sauce, add a splash more cream; for a richer sauce, stir in an additional teaspoon of butter.

Keep the sauce warm on the lowest heat setting or transfer to a small insulated container until ready to serve.

Stack the six pancakes in twos or as a tower (your preference) on serving plates. Arrange 3 slices of cooked bacon alongside or drape one slice across the top of the stack.

Warm the reserved tablespoon of bacon fat (if using) and drizzle 2 tablespoons maple syrup over the pancakes first for extra maple-bacon flavor, then spoon 2–3 tablespoons of the warm maple cream sauce over the stack so it cascades down the sides.

Garnish with a light dusting of powdered sugar if desired and serve immediately while warm.