You are here: Home / breakfast / Bacon and Chives Pancakes [Sponsored Post]
Published: 1 Comment
These bacon and chives buttermilk pancakes are a total crowd pleaser with the whole slice of bacon cooked into each pancake! (Jump directly to the recipe.)
This post was sponsored by Farmer John and The Bacon Party. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.
“Are those BACON pancakes?” asked my partner AJ when he came into the kitchen. I corrected him and told them that they were actually Bacon and Chives pancakes but he was too busy getting a fork to listen to me. He grabbed the orange maple syrup I had just made, poured a generous amount and then dug in. The look of pleasure on his face was apparent as he took his first bite!
I was thrilled when Farmer John reached out to me to do a project together. I’ve been a huge fan of their products for ages. Their All-Natural bacon is thick cut and uncured which means I feel just a little bit better eating bacon. Not that I ever really feel guilty about eating bacon. I mean. BACON.
But as much as I love bacon, I like to make recipes with it even more. These pancakes are one of those awesome and fun recipes that are a total crowd pleaser for breakfast or brunch. The minute you put it out on the table, expect them to be gone in a second. You might even have to double the recipe, you know, just in case…
Print Pin
5 from 1 vote
Farmer John All-Natural Bacon and Chives Buttermilk Pancakes with Orange Maple Syrup
These bacon and chives pancakes are a total crowd pleasure. With an entire slice of bacon in each pancake, they make an impressive breakfast or brunch item but are easy to make. You can easily double the recipe for a larger crowd. Just keep the pancakes in a warm oven at 200°F as you make each pancake.
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 8 pancakes
Calories 525kcal
Author Irvin
Ingredients
Orange Maple Syrup
- 1 cup maple syrup
- 1/2 cup fresh squeezed orange juice
Bacon and Chives Pancakes
- 1 pound Farmer John All-Natural Bacon 455 g
- 1 cup all-purpose flour 140 g
- 1 tablespoon granulated white sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk well shaken
- 1 large egg
- 2 tablespoon melted butter or bacon fat
- 1 bunch chives chopped and divided
Instructions
Make the orange maple syrup by combining both ingredients in a small pan. Bring to a boil, then simmer for 5 to 7 minutes or until the syrup starts to thicken slightly. Let cool as you make the pancakes.
Preheat the oven to 200°F and place a rimmed baking pan in the oven.
Cook the bacon by placing it first on a cold skillet pan or flat side of a griddle. Then heating the pan to medium heat and fry it, turning the bacon over occasionally, the desired crispness. You can also cook the bacon in the oven or broiler if you prefer. Place the bacon on a plate lined with paper towels, and pour out the bacon fat in a heatproof glass measuring cup, reserving it for later. Wipe clean the skillet/griddle with a paper towel but there’s no need to wash it.
Make the pancake batter by first combining the flour, sugar, baking powder, baking soda and salt in a large bowl. Stir together with a balloon whisk. Whisk together, with a fork, the buttermilk, egg and melted butter (or bacon fat) in another bowl or glass measuring cup.
Pour the wet ingredients into the dry ingredients, folding together with a spatula. When just barely combined, sprinkle about half the chopped chives into the batter and fold to incorporate. Reserve the other half of the chives for when you cook the pancakes
Heat the skillet/griddle to a medium heat and drizzle about 1 teaspoon of bacon fat into the pan. Once the pan has heated up, pour 1/4 cup of the batter into the pan. Sprinkle the top of the pancake with some reserve chives, then place a slice of cooked bacon across the middle of the pancake.
Cook until the edges of the pancake start to look dry and bubbles are popping. Confidently flip the pancake over and continue to cook until the second side of the pancake is golden brown. Move to the rimmed baking pan in the oven, and repeat with the remaining batter.
Serve with the warm orange maple syrup.
Notes
You can easily double the recipe.
Nutrition
Calories: 525kcal
Reader Interactions
Comments
OMG!! I almost jumped through the screen. I’m not too much of a sweets eater for breakfast but we’re talking bacon, here. BACON!! Yes! I would grab a fork too, but I’d wait for permission before I’d dig in. Love the pancakes.
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Primary Sidebar
Follow Me On
on Mastodon
"Mr. Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. He doesn’t just paint the lily; he bejewels and shellacs it, too."
–MELISSA CLARK for the New York Times
“My goodness, this cookbook! It’s filled to the brim with recipes for the most splendidly beautiful cakes, cookies, breads, and tarts I think I’ve ever seen. My eyes kept getting wider and wider as I turned every page—both the flavor combinations and the photos are out of this world. Irvin Lin has most definitely outdone himself. This book is a triumph!”
—REE DRUMMOND, New York Times best-selling author of The Pioneer Woman Cooks
“Irvin Lin gives home-baked treats a twist, ramping them up with a range of contemporary flavors that are sure to surprise and delight. From beer-battered brownies to smoky butterscotch taking a classic cake to the next level, I can’t wait to mix, stir, and bake my way through Marbled, Swirled, and Layered!”
—DAVID LEBOVITZ, author of My Paris Kitchen
Search
Subscribe via Email
The Writer, The Baker, The Recipe Maker
Hey there! Thanks for visiting my blog. I'm Irvin Lin, a critically acclaimed cookbook author, IACP-Award winning photographer, IACP-nominated blogger, award winning baker, award winning former graphic designer, storyteller, recipe developer, writer and average joe bon vivant. I currently reside in San Francisco a block from Dolores Park and right near Tartine Bakery, Bi Rite Market & Creamery, and Delfina.
Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com.
“Irvin Lin is the creative mind behind his Eat the Love food blog. Lin’s impressive photography skills support his training in graphic design on the site, and you would never believe that is food blogger is a self-taught baker.” - PBS Food
“We love Eat the Love because Irvin's beautiful sweets look as good as they taste — his art director's eye appreciates the ruby sparkle of a pile of pomegranate seeds against the matte canvas of chocolate ganache.”- Saveur.com, Sites We Love
Popular Posts
Brookie Recipe with Salty Sweet Snack Treats
Perfect Soft Boiled Egg
Korean Fried Chicken Recipe – insanely easy, super addictive
Personal Posts
Mexican Chocolate Corn Coffee Cake (and how AJ and I get engaged)
Grape and Blueberry Pie
Crispy Oven-Roasted Potatoes (and remembering a childhood friend)
My cookbook MARBLED, SWIRLED, and LAYERED
Recent Travel & Events
Photo Essay: Meals on Wheels Gala 2019, part 2
Photo Essay: Meals on Wheels Gala 2019, part 1
Wordless Recipes
WORDLESS RECIPE #1: How to Make Your Own Ice Cream “Magic” Chocolate Hard Shell
WORDLESS RECIPE #2 Halloween Edition – Haunted Honey Caramel Popcorn
WORDLESS RECIPES #3 Valentine’s Day Edition – Molten Chocolate Lava Cake
Wordless Recipe #4: Arrested Development’s Bluth’s Original Frozen Banana “Copycat” Recipe
Disclaimer
This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. I only recommend products (usually cookbooks, but sometimes ingredients or equipment) that I use and love, not for any compensation unless otherwise noted in the blog post. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the book or item of your choice.
