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A tall stack of nine bacon pancakes with maple syrup and butter.

Maple Pancakes with Bacon

Eliza Cross
Tender pancakes made with maple syrup have a layer of crispy bacon that adds delicious flavor. They're easy to make and so tasty for breakfast, brunch or even dinner!
5 from 4 votes
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Bacon Breakfast Recipes
Cuisine American
Servings 6
Calories 434 kcal

Ingredients
  

  • 1 pound regular sliced bacon, chopped in 1/2 inch pieces
  • 2 1/2 cups all purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups milk
  • 1/4 cup butter, plus extra for topping (optional)
  • 2 tablespoons maple syrup, plus extra for drizzling
  • 1/2 teaspoon maple extract
  • 2 large eggs

Instructions
 

  • In a large skillet over medium heat, cook the chopped bacon until golden brown and crispy. Use a slotted spoon to transfer it to a double layer of paper towels to drain.
  • Whisk the flour, sugar, baking powder, baking soda and salt together in a large mixing bowl.
  • Pour the milk in a medium saucepan and add the butter, maple syrup and maple extract. Heat over medium, just until the butter melts, whisking occasionally. Remove from heat and cool to room temperature.
  • Beat the eggs in a medium bowl with a whisk. Slowly add the milk mixture and whisk until combined.
  • Make a well in the flour mixture. Add the milk mixture and stir just until moistened. (Do not overmix.) Let the batter rest for 5 minutes to develop the leavening action of the baking powder.
  • Heat an electric griddle to 375 degrees, or heat a skillet or nonstick frying pan over medium heat on the stove. Spray with nonstick cooking spray.
  • Using a 1/4 cup measure, pour the batter on the hot griddle and spread in a 5-inch circle.
  • Cook until bubbles form on top and the underside is light brown. Sprinkle about 1 tablespoon of the cooked bacon pieces evenly over the pancake and gently pat in place with your fingertips. Use a spatula to turn the pancake over.
  • Continue cooking until the bottom of the pancake is lightly browned, 1 to 2 more minutes.
  • Serve the pancakes warm, and top with additional cooked bacon bits, butter and maple syrup if you like. Makes 12-14 pancakes.

Notes

If you’re not going to serve the pancakes immediately, remove to a baking pan topped with parchment paper. You can keep the pancakes warm in an oven set on “Warm” or about 170 degrees F.
Store any leftover pancakes tightly wrapped in the refrigerator for up to 2 days.
To reheat pancakes, heat a large skillet over medium heat. Arrange the pancakes bacon-side down and cook for 2-3 minutes. Flip over and cook the other side for 60 to 90 seconds, until hot. Transfer to a plate and enjoy.
 

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Nutrition

Serving: 2pancakesCalories: 434kcalCarbohydrates: 48.1gProtein: 17.9gFat: 18.9gSaturated Fat: 4.6gCholesterol: 104mgSodium: 1263mgPotassium: 217mgSugar: 4gCalcium: 342mgIron: 3mg
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Keyword bacon pancakes, flapjacks, maple bacon, maple pancakes, maple syrup
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