Bourbon Bacon Pancakes

Bourbon Bacon Pancakes

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Bourbon Bacon Pancakes are the most amazing pancakes you will ever eat. Ever.MORE+LESS-


cups Bisquick™ Complete pancake & waffle mix


teaspoon vanilla extract


cup maple syrup (for syrup topping)


tablespoon bourbon (for syrup topping)

Crumbled cooked bacon (for topping)

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  • 1

    Stir together Bisquick™ pancake mix, buttermilk, eggs, bourbon and vanilla until blended.

  • 2

    Pour slightly less than 1/4-cupfuls onto a hot greased griddle.

  • 3

    Cook pancakes until edges are dry; turn and cook until golden.

  • 4

    Stir together maple syrup and bourbon and pour over pancakes. Top with crumbled bacon.

No nutrition information available for this recipe

More About This Recipe

  • There are three foods I could eat all day, every day, for the rest of my life. One of those foods is mashed potatoes. The second is chocolate.And the third is Bourbon Bacon Pancakes.Yes, you heard that right. Bourbon. Bacon. Pancakes. Also known as the most amazing pancakes ever to grace your breakfast (or lunch, or dinner, or snack time, or dessert time, or second breakfast) table.Three magical flavors – strong bourbon, crispy bacon and fluffy pancakes – are combined into one superfood that exceeds all expectations of deliciousness. Think I’m exaggerating? Just make them and you’ll see what I mean.These pancakes aren’t as good as they look. They’re better, like in an “oh-my-gosh-I-could-eat-that-whole-stack-of-pancakes-topped-with-12-pieces-of-bacon-and-a-gallon-of-syrup-right-now” kind of way. Or a “I-need-to-unbutton-the-top-button-of-my-pants-at-breakfast” kind of way Or a “these-are-so-indulgent-that-I-feel-like-I’m-sinning-just-eating-them” kind of way.Just looking at them seems like a sin — a tasty, delicious, syrupy, bacon-y and bourbon-y sin. The kind of sin that makes you forget that you just had 100 proof alcohol and your daily fat and calorie intake at breakfast. Whatever. They’re too good to worry about such things!Though I prefer to top my pancakes with crumbled bacon, feel free to add a handful of chopped bacon to the batter itself for extra bacon-y goodness. Something about that mound of savory, crunchy magic mixed with sweet bourbon-loaded maple syrup just makes me swoon.The simple fact that I have the ultimate pancakes sitting in front of me for breakfast, made in less than half an hour, might have something to do with it too.

Bourbon Bacon Pancakes

I really needed an excuse to buy bourbon, you see. Scratch that &mdash I really needed an excuse to make pancakes. Fancy pancakes. Pancakes with pizazz. And what better way to give your pancakes pizzazz than to mix them with bourbon (yum) and bacon (double yum)? There is no better way.

These pancakes aren&rsquot as good as they look. They&rsquore better. Like in an &ldquooh-my-gosh-I-could-eat-that-whole-stack-of-pancakes-topped-with-12-pieces-of-bacon-and-a-gallon-of-syrup-right-now&rdquo kind of way. Like in an &ldquoI-need-to-unbutton-the-top-button-of-my-pants-at-breakfast&rdquo kind of way. Like in a &ldquothese-are-so-indulgent-that-I-feel-like-I&rsquom-sinning-just-eating-them&rdquo kind of way. Just looking at them seems like a sin &mdash a tasty, delicious, syrupy, bacon-y and bourbon-y sin. The kind of sin that makes you forget that you just had 100 proof alcohol and your daily fat/calorie intake at breakfast. Whatever. They&rsquore too good to worry about such trivial things.

Buttermilk-Bacon Pancakes with Bourbon-Maple Syrup

2. Prepare Buttermilk-Bacon Pancakes: Preheat oven to 350°. On rimmed baking pan, place bacon in single layer bake 12 to 14 minutes or until crisp. Transfer bacon to paper towel-lined plate to cool. Once cool, coarsely chop bacon.

3. Meanwhile, in small microwave-safe bowl, heat butter in microwave oven on high 40 to 45 seconds or until butter melts. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In medium bowl, whisk together eggs, buttermilk, milk and 2½ tablespoons melted butter. Fold buttermilk mixture into flour mixture do not over mix. Makes about 4 cups.

4. Preheat nonstick skillet or flattop griddle over medium heat lightly coat with remaining melted butter. Using a 1/4-cup measuring cup, pour batter onto griddle, leaving enough space between each pancake to allow for spreading evenly sprinkle some bacon onto pancakes. Cook pancakes 4 to 6 minutes or until golden brown, flipping once. Serve immediately with maple syrup and additional butter, if desired.

Approximate nutritional values per serving (2 pancakes with 2 tablespoons syrup):
417 Calories, 19g Fat (11g Saturated), 97mg Cholesterol,
635mg Sodium, 44g Carbohydrates, 1g Fiber, 11g Protein

Chef Tips:
To freeze pancakes, place cooled pancakes in single layer on cookie sheet and freeze 10 minutes. Pancakes can then be placed in freezer-proof zip-top bags and frozen. Reheat frozen pancakes in a toaster or microwave oven.

Instead of adding chopped bacon to pancakes, try serving pancakes layered with whole bacon strips.

Mini Buckwheat Bacon Pancakes with Bourbon Syrup.

And bourbon is usually not breakfast, unless… nevermind.

I’m pretty sure that this is my ULTIMATE breakfast. Whatever that means.

The breakfast that I’d choose as my last meal? Maybe with an egg.

Now I’m really making things complicated.

A few days ago we went to a brunch preview at the aviary (which goodness gracious, was unreal) and had a few mini buckwheat pancakes. They were incredibly delicious and so much more flavorful than I ever thought itty bitty buckwheat pancakes could be. Ever ever.

Bourbon Butter Pancakes

These Bourbon Butter Pancakes are a flavorful update to the classic dull pancake recipe. Use bourbon butter instead of regular butter and brown sugar instead of white sugar for a pancake that has notes of caramel. Also, Lemon Zest!

I’m not a pancake lover. I think they’re flavorless and exist solely as a delivery system for butter and maple syrup. And, along with many other breakfast foods, I consider them a dessert more than a healthy breakfast.

For either breakfast or dessert, I was intent to develop a pancake recipe that would taste just as good with or without sugary toppings. If I’m eating pancakes, I want them to be delicious!

I tested well over a dozen recipes and ate more than thirty pancakes in a week’s time. I tested regular pancakes, buttermilk pancakes, and condensed milk pancakes. I tested pancakes with and without eggs, with a lot of sugar, with honey, and with brown sugar. I tested pancakes with fruit in the batter and fruit added while cooking. In the end, I came back to the tried and true pancake recipe with some small but significant changes.

This recipe swaps regular butter and sugar for bourbon butter and brown sugar. These small changes result in a pancake with a more caramel-like flavor. They’re AH-mazing. I couldn’t stop eating them once I nailed the recipe. I also gained more weight than you can imagine but just eating pancakes for a week.

Bourbon Butter

To make bourbon butter you’re going to need a fire extinguisher. This involves flambéing bourbon in a hot pan to cook off the alcohol. It can be a little startling as a three-foot fireball explodes inches from your face – but it’s also super rad. If you’re using a flame top range (and have nerves of steel) you can slowly tilt the pan forward to let the fire ignite the fumes. If you think you might get startled and drop the pan, leave the pan alone and carefully wave a lit match over the pan to ignite the fumes. The match method is also what you’d use for electric stovetops. Allow the fire to burn for twenty seconds or so before placing a lid over the pan to extinguish the flame. Repeat igniting any fumes if necessary.

Once you’ve burned off the alcohol in the bourbon, you should be left with about a tablespoon of bourbon syrup. To that add unsalted butter. Stir it around in the pan to incorporate with the bourbon. Once the butter has melted and emulsified with the bourbon, pour it off into a small bowl to cool.

Dry Ingredients

I found that sifting the flour does result in a fluffier pancake. Sift the flour, salt, and baking powder into a mixing bowl. This can be stored in an airtight container for months. You can double or triple this so you have the dry ingredients on hand whenever you need them.

Wet Ingredients

Whisk the egg and milk together in a mixing bowl for a few minutes. The liquid should increase in volume and become foamy. Drizzle in the bourbon butter as you continue to mix. Then mix in the brown sugar.


Combine the wet and dry ingredients in one bowl. Fold them together just until there’s no more dry flour. Then fold in the lemon zest. Allow the pancake batter to rest five to ten minutes before cooking.

Making Pancakes

I tried a cast iron pan and two different nonstick skillets for making pancakes. You’ll have to see what pan works best for you but I found this old enameled cast iron skillet worked best for me. I also tried cooking the pancakes in both cooking spray and butter. Butter was the clear winner as far as texture and taste but, if for some ridiculous reason you’re trying to reduce the calories of your bourbon butter pancakes, cooking spray will do the job.

Heat your skillet to about 350°F. You can use an infrared thermometer or use the water test. If you drop some water on the pan and it dances for a moment before evaporating you’re good to go. For five medium size pancakes I used a 1/3 measuring cup. There’s really no way to tell you how long pancakes take to cook. It depends on the size and thickness of your pancake and the temperature of your pan. You have to eyeball it. Your pancake is ready to flip when the entire surface is marked with bubbles. It should be 2-3 minutes. Flip the pancake and cook for another minute or two.

Do not place your hot pancakes directly on a cold plate. Do not stack your pancakes as you continue to cook more. Pancakes should be placed on a sheet pan lined with a kitchen towel then placed in a preheated 200-degree oven. This ensures they stay warm and light.

To Serve

If you’ve set your pancakes in a warm oven after cooking them, you have plenty of time to prep your accompaniments. Make a second pot of coffee. Freshly squeeze some orange juice. Fry up some bacon. Make homemade Strawberry Whipped Cream. Maybe a little blueberry compote. Oh, I tried blueberries in the batter but that really sucked. Caramel nibs though – that would totally work. As would a minute julep.

Chef Penny's Pro Pancakes

Epicurious' 4 Levels series features professional ICE chefs demonstrating classic dishes alongside amateur and advanced cooks, followed by analysis of the three recipes from a food scientist. In this episode, Chef Penny shares her approach to a simple breakfast pleasure: pancakes with homemade apple butter and candied bacon.

Chef Penny says she likes to add things to her recipes anywhere she can make it more interesting. For pancakes, she creates a more complex flavor with whole wheat flour, adds color and depth with buttermilk and incorporates a fruity element with apple butter.

"Bacon is where the magic is happening in this recipe," she says. "I like a piece of bacon in every forkful of pancake."

Watch the video for Chef Penny's demo and get the complete recipe below.