Maple-Bacon Pancakes

Cindi Bauer


I happen to come across this unusual pancake recipe at, which Meredith F originally posted the recipe. These pancakes are very good. Also, when making these pancakes, be sure to use real pure maple syrup.

★★★★★ 2 votes
About 20 pancakes
Stove Top


12 slices
bacon (l used a pound of bacon)
2 cups
2 tsp.
baking powder
1/2 tsp.
baking soda
1/2 tsp.
2 cups
low-fat buttermilk
1/2 cup
pure maple syrup, plus more for serving
2 large
eggs, lightly beaten
6 tablesp.
unsalted butter, melted


1Cook bacon until crisp. Drain on paper towels, then crumble bacon into pieces. Reserve drippings and wipe out skillet.
2Preheat oven to 200 degrees. (Heat oven only if your going to keep pancakes warm.) I eliminated this process.
3In a medium size bowl whisk together, the flour, baking powder, baking soda, and salt.
4In another bowl whisk together, the buttermilk, maple syrup, eggs, and the unsalted butter. Add to flour mixture, and whisk until just combined (batter may have lumps).
5Heat 1 teaspoon of the reserved bacon drippings in a skillet over medium-low heat. (I omitted using the bacon drippings, and for each pancake made, I added a teaspoon of Canola oil to the skillet.)
6For each pancake, arrange some of the bacon pieces in a circle in skillet.
7Slowly pour 1/3 cup of batter over the bacon, starting in center and moving outward in a swirling motion, to prevent bacon from shifting. Cook until small bubbles form on surface.
8Flip, and cook until golden brown. Transfer finished pancakes to a baking sheet, and keep warm in oven. Repeat with remaining ingredients. Serve pancakes with syrup.

About Maple-Bacon Pancakes