Brown Butter Maple Bacon Stack (Print)

Fluffy pancakes with brown butter, crispy bacon, and maple syrup for a decadent breakfast favorite.

# Ingredients:

→ Pancakes

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 1 1/2 cups whole milk
08 - 1/4 cup unsalted butter
09 - 1 teaspoon vanilla extract
10 - 6 strips bacon, cooked and crumbled

→ Toppings

11 - 1/4 cup unsalted butter
12 - 1/2 cup pure maple syrup, warmed
13 - 4 strips bacon, cooked until crispy
14 - Optional: Chopped pecans
15 - Optional: Fresh berries

# Directions:

01 - In a small saucepan over medium heat, melt 1/4 cup unsalted butter. Continue to cook, swirling occasionally, until the butter turns golden brown and develops a nutty aroma, 4 to 5 minutes. Remove from heat and let cool slightly.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together the eggs, whole milk, cooled browned butter, and vanilla extract until fully combined.
04 - Pour the wet ingredients over the dry ingredients and stir gently until just combined. Fold in the crumbled bacon. Do not overmix; the batter should remain slightly lumpy.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter. Ladle about 1/3 cup pancake batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook until the second side is golden, 1 to 2 minutes. Repeat with remaining batter.
06 - In a small saucepan, melt the remaining 1/4 cup unsalted butter over medium heat until browned. Stir in the warmed maple syrup and keep warm over low heat.
07 - Stack pancakes on individual plates, layering with crispy bacon strips. Generously drizzle with brown butter maple syrup. Garnish with chopped pecans or fresh berries if desired and serve immediately.

# Expert Tips:

01 -
  • Fluffy pancakes with rich nutty undertones from browned butter
  • Sweet and salty combination thanks to the bacon and maple syrup
  • Easy to make in under an hour even if you have kids running around
  • Ideal for feeding a crowd or treating yourself to a comforting breakfast
02 -
  • High in protein and fiber from the eggs bacon and flour
  • Keeps in the fridge for two days and reheats beautifully
  • Can be frozen for later
  • The brown butter brings a caramellike flavor that makes these pancakes irresistible My kids always ask for extra bacon sandwiched between their stacks and that first pour of warm maple syrup is the moment everyone gathers at the table with anticipation
03 -
  • Pay close attention as you brown the butter since it can go from perfect to burnt very quickly Use a light colored pan so you can see the color change
  • If you are making a double batch cook all the bacon at once in the oven for less mess Keep pancakes warm in a low oven as you finish the rest to serve everyone together I learned after my first attempt that pouring on cold syrup dulls the flavor so always serve it warm for maximum wow

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