Bacon Pancakes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 1/4 cups buttermilk
- 2 tablespoons melted unsalted butter
- 1 large egg
- 8 slices of bacon
- Pure maple syrup
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Makes 8 pancakes.
Tip: Refrigerate your leftover bacon fat; just a little can go a long way. Use it to add full flavor to your fried rice or roasted vegetables.
Approximate Nutrient Analysis per bacon pancake (not including maple syrup):
200 calories, 11 g fat, 5 g saturated fat, 45 mg cholesterol, 500 mg sodium, 18 g carbohydrate, 0 g fiber, 5 g sugar, 6 g protein