Bacon Pancakes with Maple Bourbon Butter Sauce

Daphne Oz
Servings: 4
30 to 60 min

If you're going to have pancakes, these bacon ones are truly the way to go. They're just as decadent as they sounds.

  • Ingredients
  • step-by-step directions
Bacon Pancakes with Maple Bourbon Butter Sauce
  • 8 slices bacon
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 3 cups buttermilk
  • 4 tablespoons melted butter (slightly cool)
  • 2 large eggs (lightly beaten)
  • 2 tablespoons bourbon
  • 1 cup maple syrup
  • 3 tablespoons butter
  • For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.
  • Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.
  • Chop the bacon into crumbs and separate the crumbs into two piles.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.
  • Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.
  • Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.
  • For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot.
  • Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.
  • Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.
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