Sweet & Savory Pancakes with Bacon
A delightful fusion of fluffy, golden pancakes, sweet, rich caramel sauce, and salty, crispy bacon, offering a perfect balance of flavors and textures for an unforgettable breakfast or brunch.
Ingredients
- 1.5 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1.25 cup buttermilk
- 1 large egg
- 2 tbsp melted unsalted butter
- 0.5 tsp vanilla extract
- 8-10 slice thick-cut bacon
- 0.5 cup caramel sauce store-bought or homemade
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. A few lumps are okay; do not overmix.
- Heat a lightly greased griddle or large non-stick pan over medium-low heat.
- For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through, flipping once.
- While pancakes are cooking, fry the bacon in a separate pan over medium heat until crispy. Drain on paper towels and crumble or chop into pieces.
- Stack the cooked pancakes on plates, top generously with crispy bacon pieces, and drizzle with warm caramel sauce. Serve immediately.
Notes
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. Ensure your griddle is heated to medium-low to prevent burning. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes before mixing into the wet ingredients. For the crispiest bacon, cook it in a single layer in a cold pan over medium heat, slowly rendering the fat. Feel free to add a sprinkle of chopped pecans or walnuts for an added crunch and nutty flavor.