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Maple Bacon Pancakes

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A Cozy Kitchen makes Maple Bacon Pancakes.

Ingredients

  • 6 slices Bacon, Sliced Horizontally And Then Diced
  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 teaspoons Sugar
  • 2 whole Large Eggs, Lightly Beaten
  • 2-¾ cups Buttermilk
  • 1-½ Tablespoon Butter

Preparation

Preheat oven to 150˚F so you can keep the pancakes warm while the others are cooking.

In a medium pan, cook the bacon, over medium heat, stirring frequently, until cooked, about 10-12 minutes. Remove the bacon to a paper towel, to remove excess fat.

In a medium bowl, mix flour, baking powder, baking soda, salt and sugar. Add the lightly beaten eggs and buttermilk in two batches, careful to not overmix. Don’t overmix! This is the sure way to tough pancakes. You want some small to medium lumps in there.

Let the batter sit for 10 minutes to thicken a bit. My Dad swears by this and it really does make for fluffier pancakes. While the batter is resting, heat up your griddle or cast iron skillet slowly and brush with 1 tablespoon of butter. Once the batter is done resting, lightly fold the bacon in the batter. Take a 1/4 cup of batter dropping it onto the griddle or cast iron skillet. Cook until bubbles form along the sides. Flip. Then cook until browned.

Once they’re done, put them on a plate in the warm oven until you’re ready to serve. Top with warm maple syrup and a dollop of butter.

5 Comments

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lourdes513 on 2.16.2013

I made them this morning and they were so good, my children loved them, thank you for the recipe

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household6 on 3.13.2010

I made this for breakfast this morning and mumm, they were VERY good. I also used a milk+vinegar substitute for buttermilk and the batter was very thin…but I just went with it and they cooked up just fine.

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bacey on 3.7.2010

I had some problems making these pancakes. I followed the recipe exactly, except I didn’t have buttermilk so I used a milk+vinegar substitute (which usually works just fine). The batter was extremely runny and didn’t hold together — I had to add an extra 3/4 cup of flour. In the end, they came out pretty well, but I think I might just try adding bacon to my standard pancakes recipe next time.

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sauerkrautgirl on 3.7.2010

OMG! I made these pancakes the other night for DINNER (because they looked so delish on the website and I couldn’t wait to try them) and the family absolutely went ga-ga over them. Definitely let the batter sit for 10 minutes for the fluff factor. Its worth the wait!!

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kellysahm on 3.4.2010

Nothing better than bacon and maple syrup!!! YUM!

2 Reviews

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lourdes513 on 2.16.2013

amazing pancakes

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chucandy on 12.17.2010

My husband said these were the best pancakes he’s ever had. I’ve also made them without the bacon and it’s delicious so a really good pancake batter.

Waiting those 10 minutes really does make them more fluffy :)

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