Maple Bacon Pancakes Recipe

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk 2 cups buttermilk with 2 large eggs, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.

Combine wet and dry

Make a well in the dry ingredients and pour the wet mixture in. Gently fold with a spatula or whisk until just combined — small lumps are fine. Do not overmix. Let the batter rest for 5–10 minutes while you preheat the griddle; this helps the baking powder/soda activate and yields lighter pancakes.

Cook the bacon (oven method)

Preheat the oven to 400°F (200°C). Arrange 8 smoked bacon strips on a wire rack set over a rimmed baking sheet (or directly on the sheet if you don't have a rack). Bake for 12–18 minutes, turning once if desired, until crisped to your liking. Transfer to a plate lined with paper towels to drain. Keep warm in a low oven (200°F/95°C) if needed.

Cook the bacon (stovetop alternative)

Or heat a large skillet over medium heat and add bacon in a single layer. Cook 4–6 minutes per side, adjusting for thickness, until brown and crisp. Transfer to paper towels to drain and keep warm.

Fry the eggs

When you have about 5 minutes left to finish pancakes, heat a nonstick skillet over medium-low with 1 tsp neutral oil and 1 tbsp unsalted butter. Crack 4 large eggs into the skillet, spacing them apart. Cook to desired doneness: for sunny-side-up, cook gently 3–4 minutes until whites are set but yolks still runny; for over-easy, cook 2–3 minutes then flip and cook 15–30 seconds more. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep eggs warm.

Heat a griddle or large skillet over medium heat and brush lightly with melted butter or oil. The surface is ready when a few drops of water sizzle and dance. For each pancake, pour about 1/4 cup batter onto the griddle, spacing them so they have room to spread.

Cook pancakes until bubbles form across the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Transfer cooked pancakes to a baking sheet in a single layer and keep warm in the oven at 200°F/95°C while you finish the rest.

Yield: Makes about 10–12 pancakes (depending on size).

Stack 2–3 pancakes per serving on plates. Top each stack with 2 slices of cooked smoked bacon and 1 fried egg.

Drizzle each stack with pure maple syrup (about 2–3 tbsp per serving, or to taste). Add a small pat of butter on top of the pancakes if desired and sprinkle with chopped chives or parsley for color.

Serve immediately while everything is hot. Provide extra maple syrup at the table.