Weekend mornings don’t get any better when you serve these fluffy pecan-studded pancakes. Crowned with crispy candied bacon, this delicious treat could also double as dessert. Add sautéed apples or pears for a super special breakfast.
- Serves 4
- Active time 45 minutes
- Total time 45 minutes
For the Candied Bacon:
- 1 package MOINK bacon
- ½ cup firmly packed light brown sugar
- 3 Tbsp. apple cider vinegar
- 3 Tbsp. maple syrup
For the Buttermilk-Pecan Pancakes:
- 1½ cups all-purpose flour
- ½ cup finely chopped toasted pecans
- 2 Tbsp. granulated sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 large eggs
- 12/3 cups buttermilk
- 3 Tbsp. butter, melted, plus more for the griddle
- 2 tsp. vanilla extract
- Maple syrup for serving
- Thaw the bacon.
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Make the pancake batter: Stir together the flour, pecans, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the eggs, buttermilk, butter, and vanilla extract in a separate medium bowl. Add the egg mixture to the flour mixture and whisk until the batter is smooth. Set aside while making the bacon.
- Make the Candied Bacon: Arrange the bacon slices in a single layer on the prepared baking sheet. Bake for 10 minutes.
- While the bacon cooks, stir together the brown sugar, vinegar, and maple syrup. Remove the bacon from the oven and carefully pour off the bacon grease. (Reserve for our Bacon Refried Beans!) Turn the bacon over and brush with one-third of the brown sugar mixture. Return to the oven and bake for 10 minutes.
- Turn the bacon over and brush with another one-third of the brown sugar mixture. Bake 10 minutes. Turn the bacon over and brush with the remaining one-third of the brown sugar mixture. Bake 10 more minutes or until the bacon is browned. (It will not be crisp yet – it will crisp as it cools.) Remove the bacon to a clean sheet of parchment paper to cool.
- Finish the pancakes: Heat a griddle over medium-high heat and grease with butter. For each pancake, pour about 1/3 cup batter onto the hot griddle and cook 1 to 2 minutes on each side, flipping after you see bubbles appear around the edges. To serve, divide the pancakes evenly between serving plates and top with Candied Bacon. Serve with maple syrup.