Fluffy Buttermilk Pancakes With Praline Bacon

Name: Fluffy Buttermilk Pancakes With Praline Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Praline Bacon; 1 lb bacon, thick-sliced; 2 tablespoons pecans, finely chopped; 1/4 cup brown sugar, lightly packed; 1/4 teaspoon black pepper, freshly cracked; Pancakes; 2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 large eggs; 4 tablespoons unsalted butter, melted; 2 cups buttermilk; 2 teaspoons pure vanilla extract; clarified butter, for the pan (or canola oil); maple syrup, for serving

Servings: persons

Praline Bacon
1 lb bacon, thick-sliced
2 tablespoons pecans, finely chopped
1/4 cup brown sugar, lightly packed
1/4 teaspoon black pepper, freshly cracked
Pancakes
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted
2 cups buttermilk
2 teaspoons pure vanilla extract
clarified butter, for the pan (or canola oil)
maple syrup, for serving

1
FOR THE PRALINE BACON:
2
Place a rack in the upper third of the oven and preheat to 400 degrees F.
3
Line a rimmed baking sheet with foil and lay the bacon slices in a single layer. Bake for 10 minutes.
4
In a small bowl, toss together the pecans, sugar, and pepper. Remove the bacon from the oven and sprinkle with the sugar mixture.
5
Bake for 10 to 12 more minutes, until browned and bubbling.
6
FOR THE PANCAKES:
7
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
8
In a separate medium bowl, whisk together the eggs, butter, buttermilk, and vanilla. Pour the mixture all at once into the flour mixture and whisk well.
9
On a griddle pan or in a nonstick skillet set over medium heat, melt a bit of clarified butter. Spoon 1/4-cup portions of the batter into the pan and cook for 1 minute. Press one piece of bacon into each pancake, and continue cooking for about 2 more minutes, until golden brown. Flip the pancakes and cook until the second side is golden brown, 2 to 3 minutes. Transfer the pancakes to an ovenproof plate and keep warm in the oven. Repeat the cooking process with the remaining batter, adding more clarified butter to the pan as necessary.
10
Serve with maple syrup.

1960

kcal

Calories

162

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Praline Bacon, 1 lb bacon, thick-sliced, 2 tablespoons pecans, finely chopped, 1/4 cup brown sugar, lightly packed, and more.

Yes, Fluffy Buttermilk Pancakes With Praline Bacon falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!