Make it at Home: Bacon Pancakes Recipe!
Bacon and pancakes are two of the most popular items people order when they go out to breakfast in Denver. 
What could be more delectable than a stack of warm pancakes and a side of bacon? The answer: Bacon Pancakes! We receive many requests for our Bacon Pancake recipe at The Original Pancake House. Read on to learn how to make bacon pancakes at home.
Ingredients:
- 1 cup all-purpose flour, (spooned and leveled)
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 1/4 cups buttermilk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 8 slices bacon
- Pure maple syrup, (optional)
Directions:
- Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
- In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use). Finely chop bacon into small bits and mix into existing batter.
- Heat skillet over medium. Pour 1/4-cupfuls batter into skillet. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup if desired.
From our kitchen to yours, bon appetit!
We’re nutty about Pecans!
At The Original Pancake House we go nuts for pecans! We love them in our Banana Praline Crepes, we enjoy the crunch they add to our Pecan Belgian Waffle, we can’t get enough of their toasty goodness in our Georgia Pecan Pancakes, and they certainly add a special something to our Banana Praline French Toast. YUM! To celebrate this special nut, we’ve collected a few fun facts about pecans.
Did you know?
- The name “pecan” is a Native American word that was used to describe nuts requiring a stone to crack. There are over 1,000 varieties of pecans. Many are named for Native American Indian tribes, including Cheyenne, Mohawk, Sioux, Choctaw and Shawnee.
- The pecan capital of the world is Albany, Georgia, which boasts more than 600,000 pecan trees.
- Pecan trees are native to North America and over 80% of the world’s pecan crop comes from the United States. Some of the larger pecan shellers process 150,000 pounds of pecans each day. That’s enough to make 300,000 pecan pies!
- Pecan trees only produce nuts every two years. Pecans come in a variety of sizes – mammoth, extra-large, large, medium, small and midget.
- The pecan pie was created by French people who had settled in New Orleans.
- The pecan is heart healthy and contains antioxidants, 19 vitamins and minerals and healthy fat. Pecans are also high in zinc and provide 10% of daily recommended value per serving.
- In 1995, Georgia pecan wood was selected by the Atlanta Committee to make the handles of the torches for the 1996 Olympic Games. The torches were carried in the 15,000-mile U.S.A. relay and in the lighting of the Olympic flame in Atlanta on July 19, 1996.
- About 78 pecans are used in the average pecan pie.
- Pecan trees can live to be over 200 years old. The largest and oldest trees can have a trunk that is three feet in diameter and can be over 150 feet tall.
- One ounce of pecans provides 10% of the recommended daily fiber intake.
All of these fun facts are making us hungry; time to get cracking on our next batch of Georgia Pecan Pancakes. Next time you are out for breakfast in Denver, come join us and try one of our delicious pecan breakfast dishes!