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Classic breakfast stack with maple syrup Recipe

American · Main course · 25 min total

Fluffy buttermilk pancakes layered with crispy bacon and drizzled with warm maple syrup make the ultimate indulgent breakfast.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted, plus more for griddle
• 8 slices bacon
• 1/2 cup pure maple syrup, warmed
• 4 tablespoons unsalted butter, softened

Instructions

1. Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to paper towels to drain.
2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
3. In another bowl, whisk buttermilk, egg, and melted butter. Pour into dry ingredients and stir until just combined (batter will be lumpy).
4. Heat a griddle or nonstick pan over medium heat and lightly butter. Pour 1/4 cup batter per pancake. Cook until bubbles form on surface and edges are set, about 2 minutes. Flip and cook 1-2 minutes more.
5. Stack pancakes on plates, layering with butter and bacon slices. Drizzle with warm maple syrup and serve immediately.

Tips

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Keep pancakes warm in a 200°F oven while cooking remaining batches.
• Substitute turkey bacon or add fresh berries for variation.

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