These bacon and chives buttermilk pancakes are a total crowd pleaser with the whole slice of bacon cooked into each pancake! (Jump directly to the recipe.)
“Are those BACON pancakes?” asked my partner AJ when he came into the kitchen. I corrected him and told them that they were actually Bacon and Chives pancakes but he was too busy getting a fork to listen to me. He grabbed the orange maple syrup I had just made, poured a generous amount and then dug in. The look of pleasure on his face was apparent as he took his first bite!
I was thrilled when Farmer John reached out to me to do a project together. I’ve been a huge fan of their products for ages. Their All-Natural bacon is thick cut and uncured which means I feel just a little bit better eating bacon. Not that I ever really feel guilty about eating bacon. I mean. BACON.
But as much as I love bacon, I like to make recipes with it even more. These pancakes are one of those awesome and fun recipes that are a total crowd pleaser for breakfast or brunch. The minute you put it out on the table, expect them to be gone in a second. You might even have to double the recipe, you know, just in case…
Farmer John All-Natural Bacon and Chives Buttermilk Pancakes with Orange Maple Syrup
These bacon and chives pancakes are a total crowd pleasure. With an entire slice of bacon in each pancake, they make an impressive breakfast or brunch item but are easy to make. You can easily double the recipe for a larger crowd. Just keep the pancakes in a warm oven at 200°F as you make each pancake.
Orange Maple Syrup
- 1 cup maple syrup
- 1/2 cup fresh squeezed orange juice
Bacon and Chives Pancakes
- 1 pound Farmer John All-Natural Bacon 455 g
- 1 cup all-purpose flour 140 g
- 1 tablespoon granulated white sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk well shaken
- 1 large egg
- 2 tablespoon melted butter or bacon fat
- 1 bunch chives chopped and divided
Make the orange maple syrup by combining both ingredients in a small pan. Bring to a boil, then simmer for 5 to 7 minutes or until the syrup starts to thicken slightly. Let cool as you make the pancakes.
Preheat the oven to 200°F and place a rimmed baking pan in the oven.
Cook the bacon by placing it first on a cold skillet pan or flat side of a griddle. Then heating the pan to medium heat and fry it, turning the bacon over occasionally, the desired crispness. You can also cook the bacon in the oven or broiler if you prefer. Place the bacon on a plate lined with paper towels, and pour out the bacon fat in a heatproof glass measuring cup, reserving it for later. Wipe clean the skillet/griddle with a paper towel but there’s no need to wash it.
Make the pancake batter by first combining the flour, sugar, baking powder, baking soda and salt in a large bowl. Stir together with a balloon whisk. Whisk together, with a fork, the buttermilk, egg and melted butter (or bacon fat) in another bowl or glass measuring cup.
Pour the wet ingredients into the dry ingredients, folding together with a spatula. When just barely combined, sprinkle about half the chopped chives into the batter and fold to incorporate. Reserve the other half of the chives for when you cook the pancakes
Heat the skillet/griddle to a medium heat and drizzle about 1 teaspoon of bacon fat into the pan. Once the pan has heated up, pour 1/4 cup of the batter into the pan. Sprinkle the top of the pancake with some reserve chives, then place a slice of cooked bacon across the middle of the pancake.
Cook until the edges of the pancake start to look dry and bubbles are popping. Confidently flip the pancake over and continue to cook until the second side of the pancake is golden brown. Move to the rimmed baking pan in the oven, and repeat with the remaining batter.
Serve with the warm orange maple syrup.
You can easily double the recipe.