Candied Bacon & Caramel Pancakes Recipe

Prepare the Bacon

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Candied Bacon

In a bowl, mix the brown sugar and black pepper. Coat each slice of bacon with the mixture and place on the prepared baking sheet. Bake for 15-20 minutes, until crispy and caramelized. Remove from the oven and let cool.

Make the Caramel

In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden brown color. Carefully add the butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Remove from heat and stir in vanilla extract. Let cool slightly.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Mix Wet Ingredients

In another bowl, whisk together the milk, egg, and vanilla extract. Melt the butter and add it to the wet ingredients.

Combine Mixtures

Pour the wet ingredients into the dry ingredients. Stir until just combined; the batter will be slightly lumpy.

Cook the Pancakes

Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

Add Caramel and Bacon

Once pancakes are cooked, drizzle some caramel sauce on top and sprinkle with crumbled candied bacon. Serve warm.