Easy 146 min

Bacon Pancake Strips with Maple-Peanut Butter Sauce

african american american_region asian european french greek mediterranean middle eastern region thai sauce breakfast main sweet sour savory umami hard medium

Prep

34 min

Cook

112 min

Total

146 min

Ingredients (12)

8 slices bacon g

½ cup maple syrup g

⅓ cup peanut butter g

1 teaspoon vanilla extract g

1 cup all-purpose flour g

1 ½ teaspoons baking powder g

1 ½ teaspoons white sugar g

½ teaspoon salt g

1 cup buttermilk g

1 egg g

1 tablespoon olive oil g

1 tablespoon melted butter, or as needed g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Arrange bacon slices on the prepared baking sheet.

Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.

Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.

Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.

Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.

Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.