Brown Sugar Pancakes with Bacon Maple Butter

“The Recipages” in our Fall 2014 issue celebrates everything the winter season brings: warm roasts, snuggly soups, and—of course—apples everywhere. But just because autumn offers up tried-and-true classics doesn’t mean they have to be boring.

If the weather outside is frightful, treat yourself to a lazy brunch with these sweet and savory fluffy pancakes topped with crispy bacon bits and maple butter.

Photo by Teresa Sabga, co-Editor-In-Chief at Baked.
Photo by Teresa Sabga, co-Editor-In-Chief at Baked.

Prep Time: 20 minutes

Cook Time: 25 minutes

Serves 8


For the brown sugar pancakes:
• 1⅓ cups all-purpose flour
• 1¼ teaspoons baking powder
• 4 tablespoons packed brown sugar
• 2 large eggs
• ¾ cup plus 4 tablespoons buttermilk
• 4 tablespoons butter, melted
• 1 teaspoon pure vanilla extract

For the maple-glazed bacon strips:
• 1 pound thick-cut bacon strips
• ¼ maple syrup, warmed

For the bacon maple syrup:
• 6 tablespoons butter
• ⅓ cup pure maple syrup
• 3 strips of crispy bacon, crumbled


For the brown sugar pancakes:

  1. In a large bowl, add flour, baking powder, and brown sugar, and whisk together until well mixed. Add in eggs, milk, melted butter, and vanilla extract and whisk until batter comes together.
  2. Heat a griddle or nonstick skillet over medium heat and melt extra butter. Pour a quarter cup of batter onto the griddle in a circular pattern and cook until golden brown on both sides.

For the maple-glazed bacon strips:

  1. Preheat the oven to 400°F. Place the bacon slices in a single layer on a parchment-lined rimmed baking sheet. Bake for 15 minutes.
  2. Carefully remove the pan from the oven. Brush the bacon strips with maple syrup and pour off the excess fat from the pan.
  3. Bake again until the bacon is crispy, 5 minutes more. Using tongs, transfer the bacon to a wire rack to cool and let drain for 5 minutes. Serve.

For the bacon maple butter:

  1. Melt the butter and maple syrup in a microwave-safe container. Add a few bacon bits to the syrup and reserve the rest for garnish.
  2. Stack pancakes on your plate and sprinkle bacon bits on the top.
  3. Pour syrup mixture over pancakes. Serve.

Adapted from and

 This story was originally featured in Baked’s Fall 2014 issue. To read more, click here.

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