Who doesn’t love extra fluffy pancakes!!! This version is made even better with the addition of candied bacon and pecans - perfect for your next big brunch or perhaps even dinner tonight!
Extra fluffy pancakes - seriously how much do you love them! I personally think that all pancakes should be fluffy, and when I say fluffy I mean really fluffy. Now the only problem is that extra fluffy pancakes can be a bit of a challenge but if you can perfect it, it’s well worth the trouble.
So 2 things are really important when making pancakes that are nice and high. 1 - make sure that you cook those little puppies low and slow, that way you won’t burn the first side before they are cooked through. 2 - let bubbles form throughout the entire pancakes before you flip. This is absolutely key and will guarantee that your pancake is cooked at least 1/2 way through.
Now while these pancakes are really yummy all on their own they are elevated by the addition of candied bacon and pecans. I make mine with a bit of spice, but if you want to skip the cayenne and chipotle you certainly can and you will still end up with a sweet and savoury treat. You can also make this in advance and keep it in the fridge for your Sunday breakfast or a quick and easy weeknight dinner!
prep time 10 minutes
cook time 15 minutes
total time 25 minutes
3 tbsp melted butter
2 cups flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1 tbsp vanilla
Candied Bacon + Pecans
8 strips of thick cut bacon
1 cup halved pecans
1/4 cup brown sugar
2 tbsp maple syrup
1 tsp pumpkin pie spice
1/8 tsp chipotle pepper
1/8 tsp cayanne
1/4 tsp black pepper
Cut each strip of bacon into 1/2 inch pieces. In a small frying pan cook bacon until it is almost crispy. Drain on a paper towel lined plate and set aside.
To the same frying pan add in pecans, bring sugar, maple syrup and spices. Cook over medium heat for 3-4 minutes or until pecans are browned and glaze is bubbling and has coated the pecans. Add in bacon and cook another 2 minutes stirring constantly to avoid burning.
In a small saucepan melt butter then set aside and allow to cool. In a large bowl combine flour, sugar, baking soda, baking powder and salt.
In a medium bowl whisk eggs then add in buttermilk, vanilla and cooled butter.
Add the wet ingredients into the dry and stir until just combined being sure to not over-mix (the batter may still be lumpy).
Heat a griddle or frying pan over medium heat then add a small amount of butter or oil to the pan. Pour your batter onto the griddle and cook until bubbles form on the top of the pancake then flip and allow the second side to brown. Top with candied bacon and pecans and serve immediately.