Pancakes Érable & Bacon Recipe

Prep dry ingredients

In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt until evenly combined.

Prep wet ingredients

In a separate bowl or measuring jug beat the egg lightly, then whisk in buttermilk (or milk with 1 tbsp lemon juice rested 5 minutes), melted butter and vanilla until smooth.

Make the batter: Pour wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5 minutes while you heat the pan.

Heat pan: Warm a non-stick skillet or cast-iron griddle over medium heat. Lightly brush with vegetable oil or a little melted butter. The surface is ready when a few drops of water sizzle and evaporate.

Cook pancakes: For each pancake, pour about 1/3 cup batter onto the hot skillet (this yields about 6 pancakes). Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, about 1–2 minutes more. Keep pancakes warm on a plate tented with foil or in a low oven (90–100°C / 200°F) while finishing.

Cook bacon: While the batter rests or while pancakes cook, heat a medium skillet over medium heat. Add the bacon slices and cook, turning occasionally, until crisped to your liking, about 6–10 minutes depending on thickness. Transfer to a paper towel–lined plate to drain.

Optional oven method: For even crispness, lay bacon on a rimmed baking sheet and bake at 200°C (400°F) for 12–18 minutes until crisp. Drain on paper towels.

Keep warm: To keep warm, place cooked bacon on a sheet pan in the low oven with the pancakes.

Make sauce: In a small saucepan over low-medium heat combine maple syrup, heavy cream, butter and brown sugar (if using). Stir frequently until butter melts and mixture is warmed and slightly thickened, about 4–6 minutes. Do not boil vigorously; a gentle simmer is fine.

Finish sauce: Remove from heat and stir in vanilla and a pinch of salt. Taste and adjust: add a little more salt to balance sweetness if needed. Keep warm until serving.

Assemble: Place 2–3 pancakes stacked on each plate (total 6 pancakes serves 2 as described). Add 1–2 slices of bacon alongside or draped over the stack (3 slices total per order). Dot or spread a small pat of butter on top if desired.

Sauce and serve: Spoon the warm maple cream sauce generously over the pancake stack and bacon. Drizzle additional maple syrup if desired and garnish with berries or parsley for color. Serve immediately.