Maple Bacon Pancakes
Start your morning off on a sweet and savory note with these irresistible Maple Bacon Pancakes—a perfect balance of fluffy, golden pancakes and crispy, smoky bacon. Infused with a hint of vanilla and topped with luscious maple syrup, every bite offers a delightful combination of salty and sweet flavors. The crispy bacon bits are folded right into the batter for a savory surprise, while a sprinkle of extra bacon on top adds the perfect finishing touch. Easy to make in just 35 minutes, this recipe is ideal for weekend brunches or whenever you’re craving a hearty, comforting breakfast. Serve these pancakes stacked high with a generous drizzle of maple syrup for a meal that's as indulgent as it is satisfying. Keywords: maple bacon pancakes, sweet and savory breakfast, fluffy pancakes recipe, brunch ideas, maple syrup recipes.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1.25 cups Milk
- 1 large Egg
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 6 slices Bacon
- 0.5 cup Maple syrup
- 1 tablespoon Vegetable oil or butter (for greasing skillet)
Instructions
Begin by cooking the bacon. Heat a skillet over medium heat and cook the bacon slices until they are crispy. Transfer the cooked bacon to a paper towel-lined plate to drain. Once cooled, chop the bacon into small bits and set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the milk, large egg, melted butter, and vanilla extract. Whisk well until fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; some small lumps are okay.
Fold the chopped bacon pieces into the pancake batter, reserving a small handful for garnish, if desired.
Heat a skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface of the pancake and the edges look set. Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes stacked on a plate, drizzled generously with maple syrup, and topped with the reserved bacon bits for garnish.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 134.4 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 446 mg | 34% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
