Pancakes with Pecans and Bacon

  • 2 cups buttermilk
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons sugar
  • 2 pinches of ground cinnamon
  • ⅔ cup pecans or walnuts, toasted and finely chopped
  • ½ cup (4 slices) thick cut bacon, roughly chopped
  • 2 tablespoons unsalted butter, melted
  • maple butter, recipe follows
  • powdered sugar, to garnish



Preheat the oven to 200oF.

In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, sugar and cinnamon. Combine the wet ingredients with the dry and gently stir with a spoon (it is not necessary to get rid of all of the lumps). Fold in the pecans or walnuts, bacon and the melted butter. Stir until fully incorporated.


Heat a griddle or skillet over medium low heat and lightly brush with peanut oil. Using a ladle, pour the batter into the pan. Cook the pancakes on 1 side until they are set and when small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.


To serve, overlap two or three pancakes (depending upon size) and sprinkle with powdered sugar. Serve with the maple-honey butter.


Maple Honey Butter:

2 sticks unsalted butter, softened

¼ cup maple syrup

2 tablespoons honey

1 piece plastic wrap or parchment


In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the plastic, like a tube and twist the ends. Refrigerate for 30 minutes or overnight.

Yield: 6 servings

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