American Pancakes with Crispy Bacon and Maple Syrup
Fluffy American pancakes served with crispy bacon strips and drizzled generously with rich maple syrup.
Ah, pancakes! Is there anything more delightfully indulgent for a lazy weekend breakfast? These American beauties are the definition of breakfast indulgence. They're all about those clouds of fluffiness paired with crispy bacon for the ideal sweet and salty combo. And let's not skimp on that maple syrup, shall we? The more, the merrier!
Perfect for impressing guests or just spoiling yourself on a Sunday morning, this classic dish can turn your kitchen into a breakfast haven. It's often said that breakfast is the most important meal of the day, so why not make it the most delicious too?
This recipe is straightforward but listen closely: the secret to their irresistible fluffiness lies in not overmixing the batter. Dive into these with an endless pour of that golden syrup, and let breakfast bliss ensue.
Ingredients
- all-purpose flour — 1 1/2
- baking powder — 3 1/2
- 5 ml salt
- 15 ml white sugar
- milk — 1 1/4
- 1 egg
- 45 ml butter, melted
- 5 ml vanilla extract
- 8 slices bacon strips
- maple syrup — 1/2
Instructions
Preheat the oven to 200°F (95°C) to keep pancakes warm as you cook batches.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir gently until just combined. The batter should be slightly lumpy. Do not overmix.
Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook the other side until golden brown, about 1-2 minutes more.
Transfer cooked pancakes to a baking sheet and keep warm in the oven while you finish the remaining batter.
Meanwhile, cook the bacon strips in a separate skillet over medium-high heat until crispy, about 3-4 minutes per side. Drain on paper towels to remove excess grease.
Serve the pancakes stacked high, topped with crispy bacon and drizzle with maple syrup.
Tips
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This will allow the baking powder to do its magic.
- If cooking for a crowd, keep pancakes warm on a baking tray in the oven while you finish cooking all batches.
- To ensure crispier bacon, cook it at a slightly lower heat to render the fat out gently, flipping often.
- Avoid overmixing the batter. Stir just until ingredients are incorporated. It should still have some lumps.
- Make sure your skillet or pan is heated before adding the batter, or your pancakes won't cook evenly.
Substitutions
all-purpose flour → gluten-free all-purpose flour
Noticeably differentmilk → almond milk or oat milk
Stays closebutter → margarine or coconut oil
Stays close
Nutrition
Per serving · estimated
- 450
- Calories
- 12 g
- Protein
- 58 g
- Carbs
- 20 g
- Fat
- 2 g
- Fibre
- 15 g
- Sugar
- 720 mg
- Sodium
FAQ
Can I make the batter ahead of time?
You can prepare the batter a few hours in advance and store it in the fridge. Give it a gentle stir before using.
How do I know when to flip the pancakes?
Wait until bubbles form on the surface and the edges look set before flipping.
What if I don’t have maple syrup?
Honey or golden syrup can be used as alternatives, though it'll alter the flavour slightly.
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