Makes about 10


  • 10 slices thick-cut bacon
  • 2 cups self-rising flour
  • 2 tablespoons sugar
  • ⅛ teaspoon kosher salt
  • 1¼ cups whole buttermilk
  • ¼ cup unsalted butter, melted
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • Maple syrup, to serve


  1. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet. Reserve remaining drippings.
  2. In a large bowl, whisk together flour, sugar, and salt. In a medium bowl, whisk together buttermilk, melted butter, vanilla, and eggs. Make a well in center of flour mixture; add buttermilk mixture, stirring just until combined.
  3. Cut each bacon slice in half crosswise. For each pancake, place 2 bacon pieces side by side in skillet. Spoon ⅓ cup batter over bacon pieces, spreading slightly. Cook until edges are dry and bubbles form in center of pancakes, about 3 minutes; turn, and cook until browned, 2 to 3 minutes more. Use reserved bacon drippings as needed. Serve with maple syrup.

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