Buttermilk Bacon Pancakes

Buttermilk Bacon Pancakes are light, fluffy pancakes with crisp edges and bits of hearty smoked bacon in every bite topped with cherry whiskey maple syrup.

Course Breakfast

Cuisine American

Keyword bacon on pancakes, how to make bacon pancakes, how to make pancakes with bacon

Prep Time 10

Cook Time 10

Servings pancakes

Calories 252kcal

Author Beth Pierce

Ingredients

2 cups buttermilk warmed to room temperature
2 large eggs lightly beaten
2 tablespoons butter melted
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 slices bacon crispy cooked and chopped
2/3 cup real maple syrup
2 tablespoons cherry whiskey

Instructions

Whisk buttermilk, egg, and melted butter together in a large bowl.
Mix flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Add dry ingredients to wet ingredients and stir just until combined. Do not over-mix. Fold in chopped bacon pieces.
Heat griddle or skillet to medium heat. Coat with cooking spray. Pour 1/3 cupful of batter onto the pan and cook until small bubbles appear on the top of the pancake. Flip and cook until browned on the other side.
Combine cherry whiskey with maple syrup and drizzle over pancakes.

Notes

Warm your buttermilk and eggs to room temperature.
If you do not want to spend the extra money on buttermilk, add two tablespoons of white vinegar or lemon juice to whole milk and let set for about five minutes. I have been using this method for years, and it works well.
Do not over-mix the batter, as pancakes can become tough if the batter is over-mixed.
For added flavor and super crispy edges, cook your pancakes in a little bit of bacon grease.
If you can not find the cherry whiskey, or maybe you don't want a whole bottle of it, add one to two tablespoons of maraschino cherry juice to your whiskey.
Are you always pushed for time? Make the bacon the night before and store it in the refrigerator. I do not suggest making the pancake batter ahead of time.
Store leftover bacon pancakes in an airtight container in the fridge for up to 3 days.
Make a double batch and freeze them. Please see above for my helpful tips on freezing and reheating pancakes.

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