Real Buttermilk Pancakes with Maple-Bacon Crumble
A 'real' breakfast classic elevated with smoked bacon crumble and buttermilk for perfect rise and tang. This american-inspired breakfast ready in about 22 minutes layers all-purpose flour, baking powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 410 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 3 tbsp butter
- 4 oz smoked bacon
- 1/4 cup pure maple syrup
Instructions
- Step 1: Whisk 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 tbsp granulated sugar, and 1/2 tsp salt in a large bowl. In a separate bowl, beat 2 large eggs with 1 1/4 cups buttermilk until smooth.
- Step 2: Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined (do not overmix).
- Step 3: Dice 4 oz smoked bacon into small pieces and cook in a skillet over medium heat for 5 minutes until crisp. Remove bacon, leaving 1 tbsp fat in pan.
- Step 4: Heat 1 tbsp butter in a nonstick skillet over medium-low heat. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on surface and edges look set.
- Step 5: Flip pancakes and cook for 1-2 minutes more. While cooking, crumble bacon and mix with 1/4 cup pure maple syrup. Serve pancakes topped with maple-bacon crumble while still hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Real Buttermilk Pancakes with Maple-Bacon Crumble take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Real Buttermilk Pancakes with Maple-Bacon Crumble?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Real Buttermilk Pancakes with Maple-Bacon Crumble?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Real Buttermilk Pancakes with Maple-Bacon Crumble for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Real Buttermilk Pancakes with Maple-Bacon Crumble?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
