Description
Pancakes are the perfect weekend breakfast, and adding bacon and maple syrup INTO the pancakes really makes them special!
Ingredients
Scale
- 1 pound Maple Bacon, cooked until crisp
- 3 cups all purpose flour (*see note)
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 cup dark brown sugar
- 1/4 cup maple syrup, plus more for serving
- 3 large eggs
- 1 1/2 cups milk (2% or whole)
- 1 teaspoon vanilla extract
- 1/3 cup canola oil
- Butter to fry and serve
Instructions
- Dice up the cooked bacon and set aside.
- In a large bowl whisk together the flour, baking powder, salt, and brown sugar.
- In a medium bowl whisk together 1/4 cup maple syrup, eggs, milk, vanilla extract, and oil.
- Add the milk mixture into the flour mixture and whisk until smooth.
- Reserve 1/4 cup of the diced bacon to garnish the cooked pancakes, and stir the remaining bacon into the pancake batter.
- Melt a tablespoon of butter on a large skillet or griddle over low heat. Pour 1/4- cup portions of the pancake batter onto the skillet (I can fit 4 pancakes on my 11- inch griddle). Cook until the bubbles that form begin to pop and the pancake is set at the edges, flip and continue cooking until golden brown.
- Serve immediately with butter, more maple syrup, and diced bacon.
Notes
*Measure your flour using the spoon and sweep method
