Buttermilk, Sausage and Bacon Pancakes
- Level: Easy
- Yield: about 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 840
- Total Fat
- 40
- Saturated Fat
- 13
- Carbohydrates
- 99
- Dietary Fiber
- 3
- Sugar
- 54
- Protein
- 22
- Cholesterol
- 135
- Sodium
- 1144
- Total: 40 min
- Active: 35 min
Ingredients
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups buttermilk
5 tablespoons unsalted butter, melted, plus more for the griddle
2 large eggs, lightly beaten
2 cooked breakfast sausage links, crumbled
1 cup maple syrup
1 tablespoon bourbon
10 slices cooked bacon, chopped into pieces
1 cup chopped pecans
Directions
- Preheat a griddle to 375 degrees F.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the buttermilk, butter and eggs and whisk until the lumps in the batter begin to disappear; don't overmix the batter though--a few lumps are fine. Let stand for 2 to 3 minutes. Fold the sausage crumbles into the batter.
- Grease the griddle with butter, wiping off any excess. Using a ladle, pour about 1/2 cup of pancake batter onto the griddle. Cook until bubbles appear at the top of the pancake, about 3 minutes. Carefully flip using a spatula. Continue to cook for about 2 more minutes. Transfer to a platter. Repeat this process with the remaining batter, adding more butter to the griddle as needed.
- In a small bowl, whisk together the maple syrup and bourbon.
- Serve the pancakes in a stack and top with the bacon, pecans and a drizzle of bourbon maple syrup.