Caramel Bacon Pancakes: Sweet & Savory
A delightful breakfast or brunch dish, these fluffy pancakes combine the classic comfort of a warm stack with the luxurious sweetness of caramel and the irresistible crunch of savory bacon. This fusion of flavors creates an unforgettable experience, perfect for a special morning treat or a weekend indulgence.
Ingredients
- 1 large egg lightly beaten
- 2 tbsp unsalted butter melted plus extra for griddle
- 0.5 cup light brown sugar packed
- Pinch sea salt optional
- 8 strips bacon cooked crispy
Instructions
- Cook the Bacon: Cook bacon strips in a large skillet over medium heat until crispy. Drain on paper towels and set aside. Keep the bacon grease for cooking pancakes if desired.
- Prepare Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Lumps are okay; do not overmix.
- Make Caramel Sauce: In a small saucepan, combine brown sugar and 4 tbsp butter over medium heat. Stir until butter is melted and sugar is dissolved. Stir in heavy cream and bring to a gentle simmer for 2-3 minutes, stirring constantly, until slightly thickened. Remove from heat and stir in vanilla extract and a pinch of sea salt (if using).
- Cook Pancakes: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface.
- Assemble: Stack 2-3 pancakes on a plate. Drizzle generously with warm caramel sauce and crumble crispy bacon over the top. Serve immediately.
Notes
For extra richness, use buttermilk for the pancakes. You can prepare the caramel sauce ahead of time and gently reheat it before serving. Adjust bacon crispiness to your preference. A tiny sprinkle of flaky sea salt on top of the finished pancakes can further enhance the sweet and savory balance.