Gather your spatulas, folks, because we’re about to dive into a stack of pure maple-infused bliss. These Maple Bacon Pancakes with Whipped Cream Drizzle are the ultimate breakfast (or anytime) treat, blending cozy comfort with bold, dynamic flavors. Get ready to savor the sweet, smoky, and creamy goodness in every bite – it’s a flavor symphony that’s sure to delight your senses and bring a smile to your face.
Why You’ll Love This Maple Bacon Pancakes with Whipped Cream Drizzle
These pancakes are the perfect fusion of classic breakfast favorites. The fluffy, golden-brown pancakes are infused with pure maple syrup for a natural sweetness that pairs beautifully with the savory, crispy bacon bits. The whipped cream drizzle adds an extra layer of luscious, creamy decadence, making every forkful an indulgent experience. Plus, this recipe is approachable and easy to master, with chef-tested steps for consistently delicious results. Whether you’re hosting a cozy weekend brunch or treating yourself to a delightful morning, these Maple Bacon Pancakes are sure to become a new family favorite.
Ingredients
You’ll need a handful of simple, high-quality ingredients to create these Maple Bacon Pancakes with Whipped Cream Drizzle. The star of the show is, of course, pure maple syrup, which lends its signature sweetness and warm, caramelized notes to the batter. Crispy bacon bits add a savory, smoky element, while the whipped cream topping provides a creamy, lush contrast. Rounding out the recipe are pantry staples like all-purpose flour, baking powder, eggs, and a touch of butter for the perfect fluffy texture.
- 8 slices – Thick-cut bacon, cooked until crispy and chopped
- 2 cups – All-purpose flour
- 2 teaspoons – Baking powder
- 1/2 teaspoon – Ground cinnamon
- 1/4 teaspoon – Salt
- 1 1/2 cups – Milk
- 1/4 cup – Pure maple syrup
- 3 tablespoons – Unsalted butter, melted
- 2 – Large eggs
- 1 cup – Heavy whipping cream
Ingredient Substitutions
- Dairy-Free: Use plant-based milk and coconut whipped cream (healthier swap)
- Gluten-Free: Substitute all-purpose flour with your favorite gluten-free flour blend (dietary swap)
How to Make Maple Bacon Pancakes with Whipped Cream Drizzle
Begin by frying up the bacon until it’s crispy and golden brown. Drain the bacon on a paper towel-lined plate and chop it into bite-sized pieces. In a large bowl, whisk together the dry ingredients – flour, baking powder, salt, and a touch of cinnamon for warmth.
Step 1: Prep Work
Begin by frying up the bacon until it’s crispy and golden brown. Drain the bacon on a paper towel-lined plate and chop it into bite-sized pieces. In a large bowl, whisk together the dry ingredients – flour, baking powder, salt, and a touch of cinnamon for warmth.
Step 2: Main Cooking Process
In a separate bowl, combine the wet ingredients – milk, maple syrup, melted butter, and eggs. Gently fold the wet mixture into the dry ingredients, being careful not to overmix. Fold in the chopped bacon pieces, reserving a few tablespoons for the topping.
Step 3: Final Steps/Assembly
Heat a large nonstick skillet or griddle over medium heat and grease it lightly with butter or nonstick cooking spray. Scoop the batter onto the hot surface, using about 1/4 cup for each pancake. Cook for 2-3 minutes per side, or until the pancakes are golden brown and cooked through.
Step 4: Finishing Touches
As the pancakes are cooking, prepare the whipped cream topping. In a medium bowl, beat the heavy cream until stiff peaks form. Gently fold in a touch of maple syrup for sweetness. Serve the warm, fluffy Maple Bacon Pancakes stacked high, drizzled with the lush whipped cream, and sprinkled with the reserved bacon bits.
Recipe Variations & Tips
- Chocolate Chips: Add a handful of chocolate chips to the batter for an extra indulgent twist (chocolatey addition)
- Toasted Pecans: Top the pancakes with chopped, toasted pecans for a nutty crunch (crunchy topping)
- Caramel Drizzle: Drizzle the finished pancakes with a decadent caramel sauce (extra decadence)
- Preheat Skillet: Ensure your skillet or griddle is preheated and lightly greased for the best pancake results (cooking tip)
Serving & Storage
Serve with: Extra maple syrup, fresh fruit, or 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 the microwave or a warm oven before serving.
Make-Ahead: The batter can be mixed up a day in advance and stored in the refrigerator, but the whipped cream should be prepared fresh.
Nutrition Information
These Maple Bacon Pancakes with Whipped Cream Drizzle are a decadent treat, but they can be enjoyed as part of a balanced diet. Each serving (2 pancakes with toppings) provides approximately 450 calories, 22 grams of fat, 50 grams of carbohydrates, and 12 grams of protein. The maple syrup and whipped cream add natural sweetness, while the bacon provides a satisfying source of protein and flavor.
- Serving Size: 2 pancakes with toppings
- Calories: 450 kcal
- Protein: 12 g
- Carbs: 50 g
- Fat: 22 g
- Sodium: 590 mg
Frequently Asked Questions
Can I make these pancakes ahead of time?
While the batter can be mixed up a day in advance and stored in the refrigerator, it’s best to cook the pancakes right before serving for the fluffiest, most delicious results. The whipped cream topping should also be prepared fresh, as it can start to lose its airy texture if made too far in advance.
Can I use a different type of meat instead of bacon?
Absolutely! These pancakes would also be delicious with diced ham, crumbled sausage, or even chopped turkey bacon. Feel free to experiment with your favorite breakfast meats to create a personalized version.
How can I make these pancakes gluten-free?
To make these Maple Bacon Pancakes gluten-free, simply swap out the all-purpose flour for your preferred gluten-free flour blend. Be sure to follow the package instructions for the correct flour-to-liquid ratio, and adjust the amount of milk as needed to achieve the perfect pancake batter consistency.
Can I make these pancakes vegan?
Yes, you can easily make a vegan version of these Maple Bacon Pancakes. Use plant-based milk, such as almond or oat milk, and substitute the eggs with a flax or chia seed egg replacer. For the bacon, try crumbled tempeh or coconut bacon. Top with a dairy-free whipped cream, and you’ll have a delicious, plant-based breakfast option.
How do I get the perfect fluffy pancake texture?
The key to light and fluffy pancakes is to not overmix the batter. Gently fold the wet and dry ingredients together, being careful not to deflate the air pockets. Also, be sure not to overcrowd the skillet or griddle, as this can cause the pancakes to steam rather than cook evenly.
Try These Next
- Maple Bourbon Chocolate Milkshake With Whipped Cream
- Caramel Apple Bacon Waffles With Maple Drizzle
- Maple Bourbon Hot Chocolate With Whipped Cream
Indulgent Maple Bacon Pancakes with Whipped Cream Drizzle
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Description
These Maple Bacon Pancakes are a delightful combination of sweet and savory. Fluffy pancakes are infused with crispy bacon and drizzled with homemade whipped cream, taking your breakfast to the next level!
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1/2 cup cooked crispy bacon, chopped
– Maple syrup for serving
– Whipped cream for drizzling
Instructions
1.
2. 1. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. 2. In another bowl, combine milk, egg, and melted butter. Mix well.
4. 3. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. 4. Fold in the chopped bacon.
6. 5. Preheat a skillet over medium heat and lightly grease it.
7. 6. Pour 1/4 cup of batter onto the skillet for each pancake.
8. 7. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes.
9. 8. Repeat with remaining batter.
10. 9. Serve pancakes warm drizzled with maple syrup and topped with whipped cream.
Notes
– For extra flavor, try adding a pinch of cinnamon to the batter.
– You can use store-bought whipped cream or make your own by whipping heavy cream with sugar and vanilla.
Nutrition
- Serving Size: 1 pancake
- Calories: 250 kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: pancakes, breakfast, bacon, maple syrup