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Fluffy Buttermilk Pancakes Recipe Easy Perfect Breakfast with Bourbon Maple Syrup and Candied Bacon

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These fluffy buttermilk pancakes are elevated with a homemade bourbon maple syrup and crispy candied bacon, creating a perfect breakfast that combines sweet, smoky, and boozy flavors.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 teaspoon vanilla extract
  • ½ cup pure maple syrup (Grade A amber preferred)
  • 2 tablespoons bourbon (optional but recommended)
  • 1 tablespoon unsalted butter (for syrup)
  • 8 slices thick-cut bacon (center-cut preferred)
  • ½ cup dark brown sugar
  • ½ teaspoon cayenne pepper (optional)

Instructions

  1. Prepare the Candied Bacon: Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top. Mix brown sugar and cayenne pepper in a shallow bowl. Press each bacon slice into the sugar mixture, coating both sides. Lay bacon strips on the rack without overlapping. Bake for 20-25 minutes, flipping once halfway, until crispy and caramelized. Remove and let cool on rack.
  2. Mix the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract. Pour wet ingredients into dry and stir gently until just combined; lumps are okay. Avoid overmixing.
  3. Cook the Pancakes: Heat skillet or griddle over medium-low heat and brush lightly with melted butter. Pour about ¼ cup (60 ml) batter per pancake. Cook until bubbles appear and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden and cooked through. Keep pancakes warm in a low oven (200°F/90°C) while cooking the rest.
  4. Make the Bourbon Maple Syrup: In a small saucepan, combine maple syrup, bourbon, and butter. Warm gently over low heat, stirring until butter melts and mixture is combined. Keep warm until serving.
  5. Serve: Stack pancakes on plates, drizzle with warm bourbon maple syrup, and top with candied bacon strips. Enjoy immediately.

Notes

Keep dry and wet ingredients separate until mixing to avoid overmixing. Use medium-low heat to cook pancakes to prevent burning. Use a wire rack for candied bacon to avoid sogginess. Warm syrup gently to preserve flavor. Batter can be made up to 12 hours ahead and refrigerated. Store leftovers separately and reheat properly to maintain texture.

Nutrition

Keywords: buttermilk pancakes, bourbon maple syrup, candied bacon, fluffy pancakes, breakfast recipe, easy pancakes, brunch

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