Bacon Pancakes

Instructions:

Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 2: In another bowl, mix the buttermilk, eggs, melted butter, and vanilla extract.

Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.

Step 4: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.

Step 5: Pour about 1/4 cup of batter onto the skillet for each pancake. Place a piece or sprinkle some chopped bacon directly onto the wet batter.

Step 6: Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Step 7: Serve warm with a pat of butter and a drizzle of maple syrup.

Storage Information:

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet. Pancakes can also be frozen for up to 1 month.