Mediterranean Eggs with Feta
15 min • 280 cal
American • Breakfast
Maple Bacon Pancakes Pan
25 minEasy4 servings
🧮Serving Size Calculator
4
servings
450
calories
12g
protein
52g
carbs
22g
fat
Ingredients
- 6 strips thick-cut bacon
- 2 cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 3/4 cups buttermilk (or regular milk + 1 tbsp lemon juice)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup pure maple syrup (plus more for serving)
- 1 tsp vanilla extract
- 2 tbsp butter (for griddle)
- Whipped butter for serving
- Fresh berries for serving (optional)
Instructions
- 1
Cook bacon in a large cast iron skillet or griddle over medium heat until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate. Reserve 2 tbsp bacon fat in the pan.
- 2
Break bacon into rough pieces. Set aside.
- 3
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- 4
In a separate bowl, whisk together buttermilk, eggs, melted butter, maple syrup, and vanilla extract.
- 5
Pour wet ingredients into dry ingredients. Stir with a spatula until just combined - lumps are fine. Don't overmix or pancakes will be tough.
- 6
Heat the same skillet with reserved bacon fat over medium-low heat. Add 1 tbsp butter and let it melt.
- 7
Pour about 1/4 cup batter per pancake onto the griddle. Sprinkle a few bacon pieces on each pancake while cooking.
- 8
Cook until bubbles form and pop on the surface, and the edges look set, about 2-3 minutes.
- 9
Flip carefully and cook another 1-2 minutes until golden brown and cooked through.
- 10
Transfer to a plate and keep warm in a 200°F oven. Repeat with remaining batter, adding butter to the griddle as needed.
- 11
Serve pancakes stacked with whipped butter between layers, extra bacon pieces on top, and warm maple syrup drizzled over everything.
- 12
Fresh berries on the side add a nice bright contrast to the rich, sweet, salty pancakes.
Pro Tips
💡
Keep pancakes warm in a 200°F oven while cooking the rest - serve all at once at perfect temperature.
💡
The moment bubbles pop and edges look set - that's your flip signal. Wait too long and they'll be dry.
💡
Maple syrup mixed with butter and a pinch of salt makes an incredible glaze - brush it on while pancakes are hot.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How do I make Maple Bacon Pancakes Pan?
This one-pan recipe takes approximately 25 min. Start by preparing all ingredients, then follow the step-by-step instructions above.
What is the difficulty level of Maple Bacon Pancakes Pan?
This recipe is rated as Easy difficulty. Even if you're new to cooking, you can make this recipe successfully.
Can I substitute ingredients?
Most ingredients in this recipe can be substituted. For protein, try chicken, tofu, or seafood. For vegetables, use whatever you have on hand.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
