Did you know February was National Breakfast Month? Don’t worry, I didn’t either. I’m not a huge breakfast fan-it’s just too early for a large meal-but I love brunch. Or, my personal favorite, “Breakfast for Dinner.” When we have breakfast for dinner, we have all the traditional breakfast foods; biscuits, pancakes, bacon, sausage, and eggs. It’s like breakfast-palooza! Then I had a killer idea. Why not combine some of my favorites? Bacon+ Pancakes? Sure! It may sound like a strange mixture, but the combination of sweet and savory is amazing. The pancakes needed a special syrup for topping. Since I plan on visiting Louisiana soon, visions of pralines danced in my head. The idea of Praline Syrup took root. Soon we were dining on my Bacon Pancakes with Praline Syrup Recipe.
This is a partnered post with Krusteaz, but all opinions are my own.
How to Make Bacon Pancakes with Praline Syrup
I’ll admit when it comes to cooking, I am all about shortcuts. To make my pancakes, I used Krusteaz Buttermilk Pancake Mix prepared as directed on the package. The only extra was preparing the bacon in advance and crumbling it into bits. Once I had the pancake mix in the pan, I added crumbled bacon on top of the batter. The praline syrup was made from scratch, but totally worth it. Note: If you need gluten-free pancakes, Krusteaz also makes a Gluten-Free Buttermilk Pancake Mix. Just substitute this and the meal will be completely gluten-free.
- 1 box (32 ounces) Krusteaz Buttermilk Pancake Mix, prepared as directed on the package
- 1 (16 ounces) package bacon, cooked, drained, and crumbled
- Praline Syrup:
- 1¼ cups (10 ounces) brown sugar
- ¾ cup (6 ounces) heavy cream
- 1 teaspoon vanilla extract
- ¼ to ½ cup (2 to 4 ounces) chopped pecans
- 1 tablespoon butter
- To Make Pancakes:
- Prepare pancake mix as directed on package. Cook bacon over medium heat until crisp, drain, and crumble into pieces. Add one scoop (about ⅓ cup) pancake batter to medium skillet or griddle. Top pancake with 1 to 2 tablespoons bacon. Flip pancake when air bubbles appear on top and the bottom is firm. Allow pancake to cook for 30 seconds to one minute longer. Remove pancake from heat.
- To Make Syrup:
- Toast pecans by spreading on a baking sheet and placing in a 350-degree oven for around five minutes. Set aside. Combine brown sugar, cream, and butter in a saucepan over medium heat. Stir five to eight minutes until syrup is smooth and has thickened. Remove from heat and add pecans and vanilla. Stir until blended. Store leftovers in the fridge.
- Top pancakes with praline syrup. Add butter and additional bacon, if desired.
Tips to cook light and fluffy pancakes
*Make sure the pan is hot before you begin cooking! A drop of water should sizzle when added to the pan.
*Don’t cook pancakes on high. Medium heat will help them cook evenly without becoming too brown.
*Use oil or clarified butter. Regular butter will burn!
If you try the pancakes, let me know what you think! They’ve been a hit with our family. What’s your favorite kind of pancakes?
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