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.