Pecan Maple Bacon Pancakes

by Julie Ruble on January 10, 2010 · 30 comments

I don’t care what my Buffalonian roommate says, it has been cold in Charlotte. She chokes back laughter as I layer on two pairs of pants, a nightgown, a long-sleeve tee, my rubber duckie bathrobe, a scarf, mittens, and fuzzy socks to take Byrd out in the 20 degree weather every morning. A winter coat would be nice right about now, but I don’t own one. Thankfully, you can usually get by with a thick jacket and a scarf in the Carolinas.

Then again, I’m “that girl” who used to wear flip-flops all winter. One day I looked down at my exposed toes standing in the few inches of snow we’d accumulated and thought to myself . . . well, it was something like, “I am stupid.” So maybe I’m just not a good judge of what sort of clothing one should have on hand. At any rate, I was not prepared for this icy blast. I’ve been Grumpy McGrumpster carrying a snuggie-wrapped Byrd down three flights of stairs every morning (she hurt her wittle knee, and so she is now transported everywhere like a princess).

After a week of shivering, I needed a big, hot breakfast on Saturday. I found a fantastic collection of pancake tippery over at Deb’s Smitten Kitchen and invited Mike over for a pancake marathon. I got a little sassy and decided to make Pecan Maple Bacon Pancakes: fluffy, light flapjacks filled with chopped pecans, shreds of freshly cooked bacon, and a drizzle of maple syrup cooked right in. They were the perfect sweet and savory breakfast treat.

Of course, pancakes aren’t pancakes without a little customization. We also indulged in Pecan Chocolate Chunk, Peanut Butter, Peanut Butter Chocolate Chunk, and finally, Peanut Butter Bacon Pancakes — all of which were well-received! I loved the idea of freezing my freshly cooked, cooled pancakes for a homemade alternative to packaged convenience breakfasts, but it didn’t work out. Oh, they froze beautifully in their ziplock bag, separated by sheets of waxed paper . . . but we got hungry again Saturday night, ripped them open, and devoured them all! Perhaps I’ll make a bigger batch next time around.

Our pancakes were lovely served with maple sausage on the side, but next time, maybe I’ll cook it right into the pancakes as well! Oh, and I’m not the only one who had a craving for breakfast this week, according to my Google Reader. For delicious breakfast ideas to accompany your flapjacks, try Barbara Bakes’ Breakfast Hashbrown Casserole, Lick The Bowl Good’s Banana Pecan Butter Buns, or My Baking Addiction’s Breakfast Parfaits. Great minds bake alike!

Pecan Maple Bacon Pancakes

Recipe by: Martha Stewart’s Original Classics Cookbook, with adaptations from Smitten Kitchen and Willow Bird Baking
Yields: about 9 6-inch pancakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle
6-7 slices brown sugar bacon
1/2 cup pecans, chopped (and toasted, optionally)
maple syrup for drizzling

1. Preheat oven to 400°F. Place bacon on a foil-lined baking sheet and bake for 15-20 minutes or until crispy. Allow to cool and crumble on a paper towel. If desired, toast pecans in a dry skillet over low-medium heat, shaking constantly.
2. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. In a separate bowl, mix the eggs and buttermilk. Pour the buttermilk mixture and 4 tablespoons melted butter into the dry ingredients and whisk until just combined. The batter should have small to medium lumps.
2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.
3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. Drop some pecans and some bacon crumbles onto each pancake. Using a spoon, drizzle a small amount of maple syrup over the top of the pancake.* When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes, push it back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate (or baking sheet) in the oven at 175°F. Serve warm with butter and maple syrup.

*NOTE: Other delicious toppings include berries, chocolate chunks, other nuts, peanut butter chips, or cinnamon chips. We love a variety, so we made several Pecan Maple Bacon Pancakes and then went crazy with the rest of the batter!

Fresh bacon sizzling, and then a Pecan Maple Bacon Pancake waiting for a drizzle of maple syrup and a flip!

Good Morning, Sunshine!

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{ 23 comments… read them below or add one }

Lorraine @ Not Quite Nigella January 10, 2010 at 11:50 pm

Julie, I’m so close to making these! They sound amazing *drools* And yes me too, I’m the one usually inappropriately attired for the occasion although I’m getting better lately :P


Julie January 11, 2010 at 12:20 am

Even if you are inappropriately dressed, I bet you’re the one who looks the most fabulous! You’ve an eye for fashion!


Lorraine @ Not Quite Nigella January 11, 2010 at 12:14 am

Oh BTW Julie, I just loved your confession comment on today’s story! You are so adorable! :D


Julie January 11, 2010 at 12:20 am

HA thanks, Lorraine! Loved the story — I think we all have those little food secrets :D


Karly January 11, 2010 at 4:28 pm

Oooh, this is going to be breakfasty this weekend! Looks delicious.


Elizabeth January 12, 2010 at 11:40 am

Those look amazing!!


2frugalfoodies January 12, 2010 at 12:37 pm

Great pictures and delicious food – even tastespotting agrees! Impressive.


Julie January 12, 2010 at 1:22 pm

Thanks Mary Katherine! Love your blog!!


Lauren January 13, 2010 at 12:30 am

Flip-flops? Oh my! Sometimes my toes still freeze off in boots! Then again, thats when it is -20C outside, but you know =D.

What fun pancakes!


Maria January 13, 2010 at 5:01 pm

Just found your blog. Love it! I will be back:)


Wren January 13, 2010 at 5:31 pm

Those look delicious! I am going to have to make some!
Thanks for sharing. Nice blog!


Sara January 14, 2010 at 7:54 pm

thanks for your sweet comment, your blog is great as well! I have a bacon loving boyfriend who would LOVE these.


Barbara January 20, 2010 at 12:41 pm

I think I need to whip up a batch of these yummy pancakes soon! I love dipping my bacon in syrup, so I know I’d love these! Thanks for including my recipe/link in your post!


Coco January 20, 2010 at 3:59 pm

oh i love bacon in pancakes! thanks for the recipe


Monica H April 22, 2010 at 12:49 am

mmm! I made something similar ahile back using brown sugar and bacon in my pancakes. delish!

Thanks for the shout out!


howmanac May 3, 2010 at 11:23 am

I found your blog kind of randomly, reading the tips on how to get on freshly pressed. Saw your comment and that you are a food blog, which I am completely obsessed with, and had to check it out! Wonderful, fun, unique, fabulous photography, delicious recipes! What fun you must have in the kitchen, and I absolutely agree with the passion behind cooking and creating. Keep going! By the way, these pancakes look so great! A recipe after my own heart! Pancakes can be the ultimate go to comfort food for any meal if jazzed up a bit. I love them with walnuts, coconut, lemon or orange zest and a bit of orange juice. Thanks!
-Ashley, MN
Sweet Devonshire Cooking Blog


Julie May 3, 2010 at 4:02 pm

Thanks so much, Ashley! I’m such a fan of pancakes too, and all breakfast foods! Love them! Thanks for stopping by!


kristin August 30, 2010 at 11:17 pm

hello! just found this and hmm, tasty. i am excited to try this.

QUICK QUESTION: do you think it’d be okay to make the batter the night before and cook em in the morning?


Julie August 30, 2010 at 11:21 pm

Yay, hope you love it! Sadly, I don’t think it’d be the best to make it the night before just because the baking soda reacts immediately and won’t do it’s job if it sits overnight.


kristin August 30, 2010 at 11:26 pm

oh boo. i suppose this means i probably won’t be able to make it for the staff breakfast mtg we have, unless i wake up real early…

ok. i suppose i’ll just have to try it on a weekend!

THANKS (and thanks for the prompt response :D)


Julie August 30, 2010 at 11:28 pm

No problem! Sorry for the sad news — they WOULD be fun for a breakfast meeting!


Gregorio Risby November 24, 2010 at 4:28 pm

breakfast foods should always be high in protein and also in carbohydrates, we need food energy during the early morning “,*


Nealey @ Dixie Caviar August 16, 2012 at 1:11 pm

I can’t believe I have never thought to add maple syrup INTO the pancakes before. And bacon to boot! Sounds deadly (and divine)


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