Prepare to embark on a delightful breakfast adventure with these Bacon Maple Pancake Stacks with Whipped Cream Drizzle. Indulge in the perfect balance of sweet, salty, and creamy flavors that will have your taste buds dancing with joy. This recipe is a true testament to the art of blending classic comfort with modern, mouthwatering flair.
Why You’ll Love This Bacon Maple Pancake Stacks with Whipped Cream Drizzle
Cozy up to a stack of fluffy, golden pancakes that are elevated with a drizzle of warm maple syrup and crispy, smoky bacon. The velvety whipped cream topping adds a lush, creamy element that takes this dish to new heights of indulgence. Whether you’re hosting a festive brunch or craving a hearty, satisfying breakfast, these Bacon Maple Pancake Stacks are sure to become a new family favorite.
Ingredients
Gather the essential ingredients for these Bacon Maple Pancake Stacks, including all-purpose flour, baking powder, salt, eggs, milk, melted butter, and pure maple syrup. The star players are crispy bacon and a dollop of fresh whipped cream that adds a zesty, bright finish to each stack.
- 2 cups (250g) – all-purpose flour
- 2 teaspoons (10ml) – baking powder
- 1/2 teaspoon (2.5ml) – salt
- 2 large (100g) – eggs
- 1 3/4 cups (420ml) – milk
- 3 tablespoons (45ml) – melted butter
- 3 tablespoons (45ml) – pure maple syrup
- 8 slices (200g) – crispy cooked bacon
- 1 cup (240ml) – heavy whipping cream
Ingredient Substitutions
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Dairy-Free: Substitute plant-based milk, such as almond or oat milk, for the dairy milk.
How to Make Bacon Maple Pancake Stacks with Whipped Cream Drizzle
Prepare to embark on a delightful breakfast adventure with these Bacon Maple Pancake Stacks with Whipped Cream Drizzle.
Step 1: Prep Work
Begin by cooking the bacon until it’s crispy and golden. Drain the bacon on a paper towel-lined plate, reserving the bacon fat for the pancake batter.
Step 2: Main Cooking Process
In a large bowl, whisk together the dry ingredients — flour, baking powder, and salt. In a separate bowl, beat the eggs and then stir in the milk, melted butter, and maple syrup. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Fold in the reserved bacon fat.
Step 3: Final Steps/Assembly
Heat a large nonstick skillet or griddle over medium heat. Scoop the batter onto the hot surface, forming 4-inch pancakes. Cook until the edges are set and bubbles appear on the surface, then flip and cook the other side until golden brown. Stack the pancakes and top with a dollop of freshly whipped cream and a drizzle of maple syrup.
Recipe Variations & Tips
- Add Nuts: For a heartier breakfast, add a sprinkle of chopped pecans or walnuts to the batter.
- Mix-In Options: Experiment with different mix-ins, such as fresh blueberries or chocolate chips, to create your own signature pancake stacks.
- Avoid Overmixing: To ensure the perfect pancake texture, be mindful not to overmix the batter.
- Seasonal Variations: Swap the maple syrup for a seasonal fruit compote or caramel drizzle for a twist on the classic.
Serving & Storage
Serve with: Warm maple syrup, fresh berries, and a dusting of powdered sugar.
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat the pancakes in a toaster oven or traditional oven at 350°F until warm and crispy.
Make-Ahead: The pancake batter can be prepared up to 24 hours in advance and stored covered in the refrigerator.
Nutrition Information
These Bacon Maple Pancake Stacks are a hearty, satisfying breakfast option that provides a balance of carbohydrates, protein, and healthy fats. Each serving is a delicious source of energy and essential nutrients to fuel your day.
- Serving Size: 2 pancakes with toppings
- Calories: 554 kcal
- Protein: 16 g
- Carbs: 64 g
- Fat: 27 g
- Sodium: 731 mg
Frequently Asked Questions
Can I make the pancake batter in advance?
Yes, you can prepare the pancake batter up to 24 hours in advance and store it covered in the refrigerator. Just give it a quick stir before cooking.
Can I use regular bacon instead of thick-cut?
Absolutely! Both regular and thick-cut bacon will work well in this recipe. Adjust the cooking time accordingly to ensure the bacon is crispy.
How do I get perfectly fluffy pancakes?
The key to fluffy pancakes is to avoid overmixing the batter. Gently fold the wet and dry ingredients together, and be careful not to overwork the mixture.
Can I freeze the cooked pancake stacks?
Yes, you can freeze the cooked pancake stacks for up to 3 months. Simply stack them with parchment paper in between and store them in an airtight container or freezer bag.
What’s the best way to reheat the pancakes?
For best results, reheat the pancakes in a toaster oven or traditional oven at 350°F until warm and crispy. You can also microwave them in short 30-second intervals, but the texture may not be as perfect.
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Bacon Maple Pancake Stacks with Whipped Cream Drizzle
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Griddling
- Cuisine: American
Description
Deliciously fluffy pancakes stacked high, layered with crispy bacon and drizzled with maple syrup and whipped cream. Perfect for breakfast or brunch!
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1/2 teaspoon vanilla extract
– 6 slices of crispy bacon, chopped
– Maple syrup, for drizzling
– Whipped cream, for topping
Instructions
1. In a bowl, mix flour, sugar, baking powder, and salt.
2. In another bowl, whisk together milk, egg, melted butter, and vanilla.
3. Combine wet and dry ingredients until just mixed.
4. Fold in the chopped bacon.
5. Heat a nonstick skillet over medium heat and pour 1/4 cup of batter for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown.
7. Stack pancakes on a plate, drizzle with maple syrup, and top with whipped cream.
Notes
For extra flavor, try adding a pinch of cinnamon to the batter.
Ensure the skillet is hot enough before pouring the batter for the best texture.
Nutrition
- Serving Size: 2 pancakes
- Calories: 450 kcal
- Sugar: 12g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 90mg
Keywords: pancakes, bacon, breakfast, brunch