Bacon Pancakes (Print version)

Fluffy buttermilk bacon pancakes with crisp bacon cooked into the center of each pancake and maple syrup on top.

# Ingredients:

For the bacon

01 - 8 slices bacon
02 - 1 teaspoon reserved bacon drippings or melted butter, for the skillet

For the pancake batter

03 - 1 cup (125 g) all-purpose flour
04 - 2 tablespoons granulated sugar
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon fine salt
08 - 1 1/4 cups (300 ml) buttermilk
09 - 1 large egg
10 - 2 tablespoons (28 g) unsalted butter, melted and cooled slightly
11 - 1 teaspoon vanilla extract

For serving

12 - Warm maple syrup
13 - Extra butter, optional

# Instructions:

01 - Place the bacon in a large skillet over medium heat. Cook until crisp and browned, about 6-8 minutes, turning as needed. Transfer to paper towels and pour off the fat, leaving only a thin film in the pan.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a second bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir just until combined. Stop while the batter still has a few small lumps, then let it rest for 5 minutes.
05 - Heat the skillet over medium. Add a tiny amount of reserved bacon drippings or melted butter if the pan looks dry. Lay 1 bacon strip in the skillet for each pancake, leaving room between them.
06 - Spoon about 1/4 cup batter over each bacon strip, covering most of the bacon while keeping the pancake oval. Cook until bubbles open on top and the edges look set, about 2 minutes.
07 - Flip carefully with a wide spatula. Cook until the second side is golden and the center springs back lightly, 1-2 minutes more. Repeat with the remaining bacon and batter.
08 - Serve the pancakes warm with maple syrup and extra butter if desired. Keep finished pancakes on a warm plate while cooking the rest.

# Good to know:

01 - Makes 8 bacon pancakes, about 2 per serving.
02 - Best served hot, right after cooking.
03 - If holding pancakes briefly, keep them in a 200°F oven on a baking sheet.

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