Classic Buttermilk Pancakes with Crispy Bacon

Fluffy buttermilk pancakes served with crispy bacon and warm maple syrup for a delightful breakfast-for-dinner meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $1.04/serving

Dietary

• Nut-Free
• Soy-Free
• Low-Sugar

Tags

• quick
• sweet
• savory
• comfort food
• kid-friendly
• classic
• budget-friendly

Ingredients

• 1.5 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1.5 teaspoon baking powder
• 0.75 teaspoon baking soda
• 0.5 teaspoon salt
• 1.5 cup buttermilk
• 1 egg (large)
• 3 tablespoon unsalted butter (melted)
• 12 slice bacon
• 1 cup maple syrup (warmed)

Instructions

1. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. In a separate bowl, whisk together 1 1/2 cups buttermilk, 1 large egg, and 3 tablespoons melted unsalted butter.
2. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; do not overmix.
3. While the pancake batter rests, cook 12 slices bacon in a large skillet over medium heat until crispy. Transfer bacon to a plate lined with paper towels to drain excess fat. Keep warm.
4. Lightly grease the skillet (or a griddle) if necessary and heat over medium heat. Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through.
5. Serve pancakes immediately with crispy bacon and warm 1 cup maple syrup, if desired.

Notes

Leftover pancakes can be frozen and reheated in a toaster or microwave. Bacon can be cooked ahead of time and reheated in the oven.

Nutrition (per serving)

• Calories: 415
• Protein: 21.9 g
• Carbohydrates: 27.9 g
• Fat: 25.3 g
• Fiber: 1 g
• Sodium: 1271 mg
• Saturated Fat: 10.6 g
• Sugar: 5 g
• Cholesterol: 100 mg