Maple-Bacon Pancakes


The sweetness in these pancakes comes from maple syrup instead of sugar. Pouring the batter over pieces of bacon makes this an all-in-one breakfast.


  • 12 slices bacon

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon coarse salt

  • 2 cups low-fat buttermilk

  • ½ cup pure maple syrup, plus more for serving

  • 2 large eggs, lightly beaten

  • 6 tablespoons unsalted butter, melted


  1. Cook bacon in two batches in a large skillet over medium-low heat, turning occasionally, until crisp, 6 to 7 minutes. Drain bacon on paper towels, then break into 3/4- to 1-inch pieces. Reserve drippings, and wipe out skillet.

  2. Preheat oven to 200 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, syrup, eggs, and butter. Add to flour mixture, and whisk until just combined (batter will have lumps).

  3. Heat 1 teaspoon drippings in skillet over medium-low heat. For each pancake, arrange some of the bacon pieces in a circle in skillet. Slowly pour 1/3 cup batter over bacon, starting in center and moving outward in a swirling motion to prevent bacon from shifting. Cook until small bubbles form on surface. Flip, and cook until golden brown. Transfer pancakes to a baking sheet, and keep warm in oven. Repeat with remaining bacon and batter. Serve with syrup.

Related Articles