Bacon Pancakes Recipe

Cook bacon

If bacon is not already cooked, preheat oven to 400°F (200°C). Arrange 4 slices on a rimmed baking sheet and bake 12–18 minutes until crisp to your liking. Transfer to paper towels, let cool slightly, then chop into small bite-sized pieces. Reserve one slice for optional garnish and chop that separately.

Measure and set out remaining ingredients: flour, sugar, baking powder, salt, egg, milks, melted butter, maple syrup, whiskey, and butter for syrup.

In a small saucepan over low heat combine 1 cup pure maple syrup and 1 tablespoon unsalted butter. Warm gently until butter melts. Add 2 tablespoons bourbon or rye whiskey, 1 teaspoon orange zest (if using), and a pinch (about 1/4 tsp) of salt. Stir and keep on very low heat for 2–3 minutes to meld flavors but do not boil vigorously to avoid evaporating alcohol. Keep warm while you cook pancakes.

In a medium bowl whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1 teaspoon fine salt until evenly combined.

In a separate small bowl or measuring cup beat 1 large egg lightly, then whisk in 3 tablespoons whole milk, 3 tablespoons buttermilk (or the milk+vinegar substitute), and 1 tablespoon melted butter until combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine. Fold in the chopped bacon (from 4 slices) distributing it evenly through the batter.

Heat a nonstick skillet or griddle over medium heat. Brush or wipe the surface with about 1 teaspoon oil or a little butter. To test, sprinkle a few drops of water—if they dance and evaporate, the pan is ready.

For two large pancakes: spoon about 1/2 cup batter per pancake onto the skillet, leaving space between them. For smaller pancakes use 1/4 cup. Cook until bubbles form on the surface and edges look set, 2–3 minutes.

Flip carefully and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed to prevent burning. Repeat with remaining batter if any, wiping the pan and re-oiling between batches.

Keep cooked pancakes warm on a plate in a low oven (200°F / 95°C) while finishing others, if desired.

Stack two bacon pancakes on each plate. Add a pat of butter on top if desired. Spoon warm whiskey maple syrup over the pancakes. Sprinkle the reserved extra chopped bacon slice over the stack for garnish and add any additional butter on the side.

Serve immediately while syrup is warm. Leftover syrup can be stored refrigerated in an airtight container for up to 2 weeks; rewarm gently before serving.