This recipe appears in:Sunday Brunch: Maple Bacon Pancakes
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- 1/2 pound bacon
- 1 3/4 cups all-purpose flour
- 1 3/4 tablespoons baking powder
- Pinch of salt
- 1 1/2 cups milk
- 3 eggs, beaten
- 1/4 cup maple syrup
- 2 tablespoons butter, melted, plus more for frying pancakes
Cook bacon in large skillet over medium-low heat until crisp, about 6 minutes. Remove and drain on paper towel. When cool enough to handle, coarsely chop bacon.
In large bowl combine flour, baking powder and salt and whisk to combine. In separate bowl combine milk, eggs, maple syrup and melted butter and whisk to combine. Pour wet ingredients over dry ingredients and whisk until smooth. Fold in chopped bacon.
Heat large skillet or griddle over medium heat, generously butter then pour pancake batter onto heated pan in 1/3 cup portions. Cook until bubbles begin to appear on surface of batter, about 2 minutes, then flip and continue to cook until pancakes are cooked through, about 3 minutes longer. Repeat with remaining batter and serve with additional maple syrup, butter and more bacon.