Teresa's Recipes
Maple Bacon Pancakes
Indulge in a delightful breakfast experience with these mouthwatering Maple Bacon Pancakes. Combining the rich sweetness of pure maple syrup with the savory crunch of crispy bacon, these pancakes are a perfect way to start your day. Each fluffy pancake is infused with the irresistible flavors of breakfast, making them a family favorite. Originating from the traditional American breakfast, these pancakes bring a touch of nostalgia and warmth to your morning routine.
Ingredients
- 1 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 2, large Eggs
- 1 cup Milk
- 1/4 cup, plus more for serving Maple syrup
- 2 tablespoons, melted, plus more for greasing Unsalted butter
- 6 slices, cooked and crumbled Bacon
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 24g
- Carbs: 45g
- Protein: 12g
- Sodium: 600mg
- Sugar: 10g
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs until frothy. Add the milk, maple syrup, and melted butter, then mix well until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to ensure fluffy pancakes.
- Fold in the crumbled bacon, distributing it evenly throughout the batter.
- Preheat a griddle or non-stick skillet over medium heat. Lightly grease with additional melted butter or cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides, about 2-3 minutes per side.
- Serve the pancakes warm, drizzled with additional maple syrup and topped with extra bacon crumbles for that perfect sweet and savory finish.
Tips
- For an extra touch, try adding chopped nuts or chocolate chips to the batter.
- Serve with fresh fruit like blueberries or bananas for a refreshing contrast.
- You can make these pancakes gluten-free by substituting the all-purpose flour with a gluten-free blend.