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Savory Bourbon Maple Bacon Pancakes with Candied Pecans

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These savory bourbon maple bacon pancakes with candied pecans combine smoky bacon, sweet maple syrup infused with bourbon, and crunchy candied pecans for a delicious and indulgent breakfast or brunch.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups buttermilk (360 ml)
  • 4 tablespoons unsalted butter, melted (plus extra for cooking)
  • 6 slices cooked bacon, chopped (thick-cut recommended)
  • 1/2 cup pure maple syrup (120 ml)
  • 2 tablespoons bourbon
  • 1 tablespoon unsalted butter
  • 1 cup pecans, roughly chopped (120 g)
  • 1/4 cup brown sugar (50 g)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons water

Instructions

  1. Prep the Candied Pecans: In a small saucepan over medium heat, combine brown sugar, cinnamon, salt, and water. Stir until sugar dissolves and mixture starts to bubble. Add pecans and stir to coat evenly. Cook for 3-4 minutes, stirring constantly, until the syrup thickens slightly. Transfer pecans to a parchment-lined baking sheet and spread out. Let cool completely to crisp up.
  2. Make the Pancake Batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In a separate bowl, beat eggs with buttermilk and melted butter. Pour wet ingredients into dry and gently fold together until just combined (some lumps are okay). Fold in chopped cooked bacon carefully to keep bacon bits intact.
  3. Cook Pancakes: Heat a nonstick skillet or griddle over medium heat and brush with melted butter. Pour 1/4 cup (60 ml) batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook the other side for 1-2 minutes until golden brown. Keep pancakes warm in a low oven (about 200°F / 93°C) while cooking the rest.
  4. Prepare Bourbon Maple Syrup: In a small saucepan, combine maple syrup, bourbon, and butter. Bring to a gentle boil over medium heat, stirring occasionally. Reduce heat and simmer for 2-3 minutes until slightly thickened. Remove from heat.
  5. Assemble and Serve: Stack pancakes on plates, drizzle generously with bourbon maple syrup, and top with candied pecans. Serve immediately for best texture and flavor.

Notes

If batter is too thick, add a splash of buttermilk to loosen. Do not overmix batter to avoid tough pancakes. Cook bacon until crisp but not burnt. Maintain medium heat on skillet to prevent burning or rubbery texture. Let batter rest 5 minutes before cooking for fluffier pancakes. Keep cooked pancakes warm in a 200°F oven. Candied pecans can be made ahead and stored separately to maintain crunch.

Nutrition

Keywords: pancakes, bourbon, maple syrup, bacon, candied pecans, brunch, savory pancakes, breakfast, easy recipe

Find it online: https://coracooks.com/savory-bourbon-maple-bacon-pancakes-with-candied-pecans-recipe-easy-and-delicious/