Savory Pancakes with Bacon, Jalapeno and Maple Syrup

Name: Savory Pancakes with Bacon, Jalapeno and Maple Syrup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 4 jalapenos; 8 slices bacon ((reserve the bacon grease after cooking)); 1 1/2 cups all purpose flour ((6.7oz) (190g)); 2 teaspoon baking soda; 1 teaspoon sugar; 1/4 teaspoon salt; pinch black pepper; 1 1/2 cups buttermilk ((12oz) (350ml)); 1 egg; 2 tablespoons salted butter ((melted)); Reserved butter grease, butter or oil for the pan; salted butter; maple syrup

October 5, 2019

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Last Updated on October 5, 2019 by Slow The Cook Down

Your weekend breakfast is about to get exciting! These savory pancakes are made with bacon and jalapeno and best served with lashing of maple syrup. The pancakes are spicy, sweet and savory and are really loaded with flavor.

Easy to make with just a handful of simple ingredients. These fluffy buttermilk pancakes are stuffed full of bacon and jalapeno for the perfect sweet and savory breakfast treat.

We all know breakfast is the most important meal of the day, but it doesn’t always have to be healthy like my Berry Oat Smoothie or Egg Cups with Avocado. While you are here be sure to check out all my other breakfast and brunch recipes – some healthy, some not so much!

Pancakes are Mr Slow The Cook Down’s favorite breakfast treat; they need to be stacked, fluffy and covered in maple syrup! Lucky for him he’s got eaten these bad boys a couple of times while I tested this recipe. These are not just fluffy buttermilk pancakes, they are stuffed with bacon and jalapeno and the flavor is just…..bangin’!

How to Make This Savory Pancake Recipe – Step by Step

Pre heat the oven to 430ºF / 220ºc and line a baking sheet with foil.
Place the bacon and jalapenos on the baking sheet and place in the oven for 20-25 minutes until the bacon is well cooked and crispy. Let cool slightly and crumble the bacon and deseed and chop the jalapenos and place to one side (photos 1 & 2).

Mix the flour, baking soda, sugar, salt and pepper in one bowl until combined. To another bowl add the buttermilk, egg and melted butter to another bowl and mix well (photo 3).
Pour the wet ingredients into the dry and use a whisk to combine. Whisk just until there is no dry mixture left, it will still be lumpy – you don’t want a smooth batter (photo 4).
Add the chopped bacon and jalapeno to the savory pancake batter and gently fold it all together (phots 5 & 6).

Heat the reserved bacon grease in a frying pan on a medium high heat (you can also use butter or oil).
Once the pan is hot, ladle in some of the mixture to the middle of the pan. I used about half a ladle for each pancake.
After about 2-3 minutes, once the bottom of the pancake is bubbling, flip it over with a spatula (photo 7 & 8). Cook for another 2 to 3 minutes until cooked and move to a plate. Repeat until the batter is all used up.

Recipe Variations

These pancakes are pretty damn perfect as they are! If you or someone your feeding is vegetarian you can easily omit the bacon.

What do you eat with savory pancakes?

Believe me when I tell you, these pancakes are hearty and will keep you super full for several hours! Once they are ready to serve, add a couple of pats of butter and cover them in maple syrup for the perfect spicy, sweet and salty pancakes. If you are feeling super indulgent, you could serve them with a few pieces of bacon on top and even some candied jalapenos to finish them off!

The best buttermilk pancake recipe

This recipe is a variation of Just A Taste’s Buttermilk Pancake recipe, because why mess with perfection? They are amazingly fluffy, and hands down one of the best recipes I’ve tried. They really fluff up so they are perfect for housing all the bacon and jalapeno goodness!

How spicy are these savory pancakes?

The jalapenos add a little spice, but not so much that it is crazy overpowering. I like to keep a few of the seeds in for a little added hit, but if you don’t like it spicy, just discard all of the seeds. You can also use two or three jalapenos instead of four. If you like it hot, just chop up the jalapenos with the seeds.

Pancakes with maple syrup

Since moving to Canada, my consumption of maple syrup has increased dramatically! I mean, it just goes with so much! Perfectly sweet and sticky it’s a must have for your pancakes! Grade A light maple syrup is perfect for these – light and sweet – rather than a darker maple. But you don’t need to get fancy with it, Aunt Jemima’s will work just as well!

Top Tips to Make Savory Pancakes with Bacon, Jalapeno and Maple Syrup

Don’t over mix the pancake batter. Mix it until just incorporated, it shouldn’t be smooth and should have lumps in it.
Remove all of the jalapeno seeds if you don’t like it to spicy, keep some in if you do!
Let the frying pan get hot before adding the pancake mixture.
Flip the pancakes when the batter starts to bubble and you can easily get a spatula underneath them.
Serve the pancakes immediately.

Be sure to check out these other recipes that are perfect for brunch!

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A stack of savory pancakes with butter and maple syrup

Savory Pancakes with Bacon, Jalapeno and Maple Syrup

Your weekend breakfast is about to get exciting! These savory pancakes are made with bacon and jalapeno and best served with lashing of maple syrup.

5 from 1 vote

Print Pin Rate

Course: Breakfast, brunch

Cuisine: American

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings:

Calories: 516kcal

Author: Slow The Cook Down

Ingredients

4 jalapenos
8 slices bacon (reserve the bacon grease after cooking)
1 1/2 cups all purpose flour (6.7oz) (190g)
2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
pinch black pepper
1 1/2 cups buttermilk (12oz) (350ml)
1 egg
2 tablespoons salted butter (melted)
Reserved butter grease, butter or oil for the pan

To serve

Instructions

Pre heat the oven to 430ºF / 220ºc and line a baking sheet with foil.
Place the bacon and jalapenos on the baking sheet and place in the oven for 20-25 minutes until the bacon is well cooked and crispy. Let cool slightly and crumble the bacon and deseed and chop the jalapenos and place to one side.
Mix the flour, baking soda, sugar, salt and pepper in one bowl until combined. To another bowl add the buttermilk, egg and melted butter to another bowl and mix well.
Pour the wet ingredients into the dry and use a whisk to combine. Whisk just until there is no dry mixture left, it will still be lumpy - you don't want a smooth batter.
Add the chopped bacon and jalapeno to the batter and gently fold it all together
Heat the reserved bacon grease in a frying pan on a medium high heat (you can also use butter or oil).
Once the pan is hot, ladle in some of the mixture to the middle of the pan. I used about half a ladle for each pancake.
After about 2-3 minutes, once the bottom of the pancake is bubbling, flip it over with a spatula. Cook for another 2 to 3 minutes until cooked and move to a plate. Repeat until the batter is all used up.
Serve immediately with a pat of butter and maple syrup.

Notes

This recipe is adapted from Just A Taste's Buttermilk Pancake recipe.

Don't over mix the pancake batter. Mix it until just incorporated, it shouldn't be smooth and should have lumps in it.
Remove all of the jalapeno seeds if you don't like it to spicy, keep some in if you do!
Let the frying pan get hot before adding the pancake mixture.
Flip the pancakes when the batter starts to bubble and you can easily get a spatula underneath them.
Serve the pancakes immediately.

Nutritional values are based on one of four servings and are n approximation.