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February 2007 Issue
Bacon Pancakes
by Ronda L. Halpin
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My family makes maple syrup every year. And while I think the stuff is superb, my dad takes it to a new level by putting it on all kinds of things! However, one option that I've grown to love is adding it to breakfast sausage or bacon. And that's where the inspiration for adding bacon to pancakes came from.

Adding crisp, chopped bacon to fluffy buttermilk pancakes makes them the best of both sweet and savory. Dolloped with a bit of butter and slathered in maple syrup, they make a delightful breakfast or brunch option. And, honestly, one of my favorite things to do is whip up a batch for dinner and have a little breakfast for dinner. However you enjoy them, take the opportunity to try them and get the best of both worlds.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .


Bacon Pancakes

  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 cup buttermilk
  • 1 tsp melted butter
  • 1 tsp vanilla extract
  • 1/2 cup bacon, cooked until crisp and coarsely chopped
In a large bowl, mix together flour, baking powder, baking soda and salt. In a small bowl, whisk together egg, buttermilk, melted butter and vanilla. Pour wet ingredients into flour mixture along with the bacon and stir until combined but a little bit lumpy to avoid over mixing.

Heat a lightly greased skillet over medium-high heat. When a drop of water sizzles on the surface, drop heaping spoonfuls of batter onto the skillet, making 3-inch pancakes. Cook until golden brown on each side, flipping only once.

Serve immediately, with maple syrup, if desired.

  • Yields: Makes about 15 pancakes
  • Preparation Time: 20 minutes

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