Gather your taste buds and get ready for a breakfast experience that will transport you straight to maple-infused heaven. These Maple Bacon Pancakes with Sweet Cream Drizzle are the epitome of cozy, comfort-filled goodness, made with chef-tested steps for reliable results. Every bite is a delightful fusion of fluffy pancakes, crispy bacon, and a luscious, creamy topping that will leave you craving more.
Why You’ll Love This Maple Bacon Pancakes with Sweet Cream Drizzle
Indulge in the perfect balance of sweet and savory with these epic Maple Bacon Pancakes. The golden, fluffy pancakes are infused with the rich, caramelized flavor of pure maple syrup, while the smoky, crispy bacon adds a delightful contrast. The crowning glory is the velvety sweet cream drizzle, which elevates the dish to new levels of indulgence. This recipe is a true feast for the senses, delivering a comforting and satisfying breakfast that will have you coming back for more.
Ingredients
Gather your ingredients for a truly craveable breakfast experience. You’ll need all-purpose flour, baking powder, salt, eggs, milk, melted butter, pure maple syrup, and thick-cut bacon. The sweet cream drizzle calls for heavy cream, powdered sugar, and a touch of vanilla extract.
- 2 cups (250g) – all-purpose flour
- 2 teaspoons (10g) – baking powder
- 1/2 teaspoon (2.5g) – salt
- 2 large (100g) – eggs
- 1 1/2 cups (355ml) – milk
- 3 tablespoons (42g) – melted butter
- 1/4 cup (59ml) – pure maple syrup
- 8 slices (200g) – thick-cut bacon
- 1 cup (240ml) – heavy cream
- 2 tablespoons (25g) – powdered sugar
- 1 teaspoon (5ml) – vanilla extract
Ingredient Substitutions
- All-purpose flour: Whole wheat or gluten-free flour (for dietary needs)
- Milk: Almond or oat milk (dairy-free swap)
How to Make Maple Bacon Pancakes with Sweet Cream Drizzle
Prepare to indulge in a delightful breakfast experience with these Maple Bacon Pancakes with Sweet Cream Drizzle. Follow these chef-tested steps for reliable results.
Step 1: Prep Work
Begin by preheating your griddle or nonstick skillet to medium heat. Fry the bacon until it’s crispy and golden, then set it aside to cool. In a large mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs, then stir in the milk, melted butter, and maple syrup.
Step 2: Main Cooking Process
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix, as this can result in tough, dense pancakes. Using a ladle or measuring cup, pour the batter onto the preheated griddle, forming pancakes of your desired size.
Step 3: Final Steps/Assembly
Cook the pancakes for 2-3 minutes per side, or until they’re golden brown and fluffy. Chop the cooled bacon into bite-sized pieces. In a small bowl, whisk together the heavy cream, powdered sugar, and vanilla extract until the mixture forms soft peaks.
Step 4: Finishing Touches
Stack the warm pancakes, sprinkle the chopped bacon on top, and drizzle the sweet cream over the entire dish. Serve immediately, savoring the melty, crispy, and creamy goodness in every bite.
Recipe Variations & Tips
- Bacon Batter Fold: For an extra-special touch, try folding some of the crispy bacon directly into the pancake batter.
- Spice It Up: Add a sprinkle of cinnamon or a dash of nutmeg to the dry ingredients for a cozy, festive flavor.
- Indulge Further: Consider topping the pancakes with a scoop of vanilla ice cream or a drizzle of caramel sauce for an even more decadent breakfast.
- Dairy-Free Swap: Use a plant-based butter substitute in place of regular butter for a dairy-free twist.
Serving & Storage
Serve with: a side of fresh fruit, a dusting of powdered sugar, or a sprinkle of chopped nuts.
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat: To reheat, simply pop the pancakes in the microwave for 30-60 seconds or until heated through.
Make-Ahead: The pancake batter can be prepared up to 24 hours in advance and refrigerated until ready to use. The sweet cream drizzle can also be made up to 2 days ahead and stored in the fridge.
Nutrition Information
These Maple Bacon Pancakes with Sweet Cream Drizzle are a hearty and satisfying breakfast option that will fuel your day. Each serving contains approximately 500 calories, with a balanced mix of carbohydrates, protein, and healthy fats. The dish is also a good source of calcium, iron, and vitamin A, making it a nutritious choice to start your day.
- Serving Size: 2 pancakes with bacon and drizzle
- Calories: 500 kcal
- Protein: 16 g
- Carbs: 50 g
- Fat: 26 g
- Sodium: 860 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. Simply cover and refrigerate until ready to use. This can save you time on busy mornings.
Can I use frozen or pre-cooked bacon?
Absolutely! Using pre-cooked bacon can be a real time-saver. Just be sure to crisp it up in a skillet before chopping and adding to the pancakes.
How can I make the sweet cream drizzle ahead of time?
The sweet cream topping can be made up to 2 days in advance and stored in an airtight container in the refrigerator. When ready to serve, give it a quick whisk to reincorporate any separation.
Can I use a different type of syrup instead of maple?
While maple syrup is the traditional choice, you can certainly experiment with other flavors, such as honey, agave, or even a fruit-based syrup, to suit your taste preferences.
How can I make these pancakes gluten-free?
Swap out the all-purpose flour for a high-quality gluten-free flour blend. Be sure to adjust the liquid ingredients as needed to achieve the perfect batter consistency.
Try These Next
- maple bacon pancakes with whipped cream drizzle
- crispy maple bacon chicken bites with sweet heat glaze
- maple bacon french toast bake with vanilla cream
Mouthwatering Maple Bacon Pancakes with Sweet Cream Drizzle
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Griddle
- Cuisine: American
Description
Start your morning right with these fluffy Maple Bacon Pancakes drizzled with a sweet cream sauce. Perfect for brunch gatherings or a cozy breakfast at home.
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons melted butter
– 6 strips cooked bacon, crumbled
– 1/4 cup maple syrup
– 1/2 cup heavy cream
– 1 tablespoon powdered sugar
Instructions
1.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the buttermilk, egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the crumbled bacon.
5. Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
6. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
7. For the sweet cream drizzle, whip the heavy cream with powdered sugar until soft peaks form.
8. Serve the pancakes warm, drizzled with maple syrup and sweet cream.
9.
Notes
– You can substitute regular milk for buttermilk, but the pancakes will be less fluffy.
– For a richer flavor, add a pinch of cinnamon to the batter.
– Leftover pancakes can be refrigerated and reheated in a toaster or microwave.
Nutrition
- Serving Size: 1 pancake
- Calories: 250 kcal
- Sugar: 12g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: pancakes, breakfast, maple, bacon