Buttermilk Bacon Pancakes

Buttermilk Bacon Pancakes are light, fluffy pancakes with crisp edges and bits of hearty smoked bacon in every bite. The cherry whiskey maple syrup pushes it over the top with the sweet and savory combo.

Do you like pancakes? My daughter is a huge pancake fan! She loves them with strawberries, blueberries, bananas, and even eggnog. In fact, I don’t think she has ever met a pancake that she did not like. These Buttermilk Bacon Pancakes are a family favorite. If you don’t want to add the whiskey, add a little bit of cherry juice to your warm maple syrup. By the way, is it whiskey or whisky? Turns out the Irish spell it whiskey, and the Scots spell it whisky. My late mother was Irish, and I don’t want her to pay me any late-night visits, so I think I will stay with whiskey.

How do you make Buttermilk Bacon Pancakes?

First, grab a large bowl and whisk together the buttermilk, egg, and melted butter. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add the dry mixture to the wet mixture and stir just until combined. Do not over-mix, as it can make the pancakes tough. Fold in the bacon pieces.

Heat the griddle or the skillet to medium heat. Coat with cooking spray. Pour 1/3 cupful of the batter onto the pan and cook until small bubbles appear on the top of the pancake. Flip and cook until browned on the other side. Finally, combine the cherry whiskey with maple syrup and drizzle over the pancakes. Sprinkle with a little extra bacon.

Can you Freeze Buttermilk Bacon Pancakes?

You most certainly can. Simply place the cooked pancakes on a parchment-covered baking sheet in a single layer. Make sure they are not touching so they do not freeze together. Now move the baking sheet to the freezer until they are frozen. This method is called flash freezing. Once frozen, transfer the pancakes to a Ziploc freezer bag.

How do you reheat frozen Buttermilk Bacon Pancakes?

To reheat, place 2-3 pancakes on a microwave-safe plate. Cook in the microwave at 50% for about 45-60 seconds. If still not warm enough, flip the stack and heat it at 50% power for another 15-20 seconds. Times may vary depending on the wattage of your microwave and the size of your pancakes.

Likewise, another easy method is to place the desired number of pancakes into a tight foil packet and reheat at 325 degrees for about 7-10 minutes or until soft and warm.

Helpful Recipe Tips

• Warm your buttermilk and eggs to room temperature.
• If you do not want to spend the extra money on buttermilk, add two tablespoons of white vinegar or lemon juice to whole milk and let set for about five minutes. I have been using this method for years, and it works well.
• Do not over-mix the batter, as pancakes can become tough if the batter is over-mixed.
• For added flavor and super crispy edges, cook your pancakes in a little bit of bacon grease.
• If you can not find the cherry whiskey, or maybe you don’t want a whole bottle of it, add one to two tablespoons of maraschino cherry juice to your whiskey.
• Are you always pushed for time? Make the bacon the night before and store it in the refrigerator. I do not suggest making the pancake batter ahead of time.
• Store leftover bacon pancakes in an airtight container in the fridge for up to 3 days.
• Make a double batch and freeze them. Please see above for my helpful tips on freezing and reheating pancakes.

There is just something very comforting about buttermilk pancakes. Add bacon and cherry whiskey maple syrup, and you have yourself the king of comfort breakfasts! Just remember to serve them with a side of extra bacon and soft creamy butter. Now can you taste it melting in your mouth? I know you can!!

More Pancake Recipes

Banana Pancakes

Oatmeal Pancakes

Strawberry Pancakes

Pumpkin Pancakes

Sheet Pan Pancakes

Pancake Muffins

Buttermilk Bacon Pancakes

Buttermilk Bacon Pancakes are light, fluffy pancakes with crisp edges and bits of hearty smoked bacon in every bite topped with cherry whiskey maple syrup.

5 from 18 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 12 pancakes

Calories: 252kcal

Author: Beth Pierce

Ingredients

• 2 cups buttermilk warmed to room temperature
• 2 large eggs lightly beaten
• 2 tablespoons butter melted
• 2 cups all purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 8 slices bacon crispy cooked and chopped
• 2/3 cup real maple syrup
• 2 tablespoons cherry whiskey

Instructions

• Whisk buttermilk, egg, and melted butter together in a large bowl.
• Mix flour, sugar, baking powder, baking soda, and salt in a medium bowl.
• Add dry ingredients to wet ingredients and stir just until combined. Do not over-mix. Fold in chopped bacon pieces.
• Heat griddle or skillet to medium heat. Coat with cooking spray. Pour 1/3 cupful of batter onto the pan and cook until small bubbles appear on the top of the pancake. Flip and cook until browned on the other side.
• Combine cherry whiskey with maple syrup and drizzle over pancakes.

Notes

• Warm your buttermilk and eggs to room temperature.
• If you do not want to spend the extra money on buttermilk, add two tablespoons of white vinegar or lemon juice to whole milk and let set for about five minutes. I have been using this method for years, and it works well.
• Do not over-mix the batter, as pancakes can become tough if the batter is over-mixed.
• For added flavor and super crispy edges, cook your pancakes in a little bit of bacon grease.
• If you can not find the cherry whiskey, or maybe you don't want a whole bottle of it, add one to two tablespoons of maraschino cherry juice to your whiskey.
• Are you always pushed for time? Make the bacon the night before and store it in the refrigerator. I do not suggest making the pancake batter ahead of time.
• Store leftover bacon pancakes in an airtight container in the fridge for up to 3 days.
• Make a double batch and freeze them. Please see above for my helpful tips on freezing and reheating pancakes.

Nutrition

Calories: 252kcal | Carbohydrates: 32g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 425mg | Potassium: 156mg | Fiber: 1g | Sugar: 15g | Vitamin A: 169IU | Calcium: 113mg | Iron: 1mg

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