Bacon Pancakes with Bourbon Maple Syrup

Fluffy maple bacon pancakes topped with bourbon maple syrup and crispy bacon crumbles.

“Bacon has always been my daughter’s favorite food. We have tried it in just about everything. The balance of sweet and salty between the crispy bacon and sweet maple just really hits the spot.” - Tara If you were one of those people who dip your bacon in the maple syrup this is the grownup version you have been looking for. There is also an addition of mayonnaise to the recipe that is different and brings a smoothness to the batter.

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What ingredients do you need for bacon pancakes with bourbon maple syrup?

• All-Purpose Flour
• Sugar
• Baking Powder
• Fine Sea Salt
• Egg
• Milk
• Butter
• Mayonnaise
• Vanilla
• Cinnamon
• Bourbon Maple Syrup
• Bacon

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The Recipe…

In a large bowl mix together the flour, sugar, baking powder, cinnamon and salt. In another bowl mix together the egg, milk, melted butter, vanilla, and mayonnaise. Mix the two bowls together and let rest for 10 minutes.

While the batter is resting, cook the bacon until it is crispy and then remove it  from the pan. Let it cool on a paper towel, then chop into medium size pieces. Add half the chopped bacon and maple syrup to the batter. Do not over mix. Just gently fold the ingredients in.

Heat a skillet pan on medium heat and place a tablespoon of butter until it melts. When the pan is hot and the butter is melted, pour batter to desired size and let cook until little bubbles form on the top. I usually like to make about 4-inch pancakes. Now flip and cook the other side. When it is cooked through, remove the pancake from the pan and repeat until all the batter is cooked. Stack a couple on top of each other and serve with bourbon maple syrup, chopped pecans and chopped bacon on top.

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Recipe Tips:

• This recipe can be doubled or tripled to make more at a time.
• You can also use the basic recipe for pancakes and add other ingredients such as blueberries, chocolate chips, lemon zest or anything else you like to flavor your pancakes.

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Make Ahead:

• The batter can be made up to 24 hours ahead and held in the refrigerator. The pancakes themselves can be made and reheated in the oven for service.

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Storing tips:

• Store the batter in the refrigerator for 24 hours.
• The pancakes can be frozen in an airtight container for up to 3 months.

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