Maple Bacon and Cinnamon Pancakes Recipe

How to Make Maple Bacon and Cinnamon Pancakes


  1. Preheat oven to 180°C (or 160°C fan-forced). Place bacon in a single layer on a baking tray lined with baking paper. Sprinkle with half of the brown sugar. Bake for 10 minutes.
  2. Turn bacon and sprinkle with remaining brown sugar. Bake for a further 10 minutes or until sticky and golden. Set aside on a tray to cool completely.
  3. To make the bacon-infused maple syrup for drizzling, finely chop one of the baked bacon rashers and place in a small saucepan. Pour in maple syrup and simmer over low heat for 15 minutes.
  4. Meanwhile, to make the pancake batter, place flour, sugar, baking powder and cinnamon in a large bowl. Make a well in the centre and add eggs and milk. Whisk with a fork until a smooth batter forms. If using nuts, stir these in now.
  5. Place a ½ teaspoon of butter and a drizzle of oil in a large, non-stick frying pan over medium-high heat. Once butter melts, swirl pan to coat. Cooking one pancake at a time, pour a heaped ⅓  cup of batter into pan and cook for 2 minutes or until small bubbles appear on the surface. Flip and cook for a further 1 minute or until golden and cooked through. Set aside on a plate, covered with foil to keep warm. Repeat with butter, oil and remaining batter to make 8 pancakes.
  6. Serve pancakes with sticky bacon rashers and drizzle with warmed, bacon-infused maple syrup.

Recipe: Courtesy of Australian Pork in support of National Bacon Day