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Turn regular pancakes into a plate-licking good breakfast by smothering them with bacon maple syrup.
I love easy recipes, especially when they create the WOW effect. This breakfast topping only has two ingredients, but the result is breakfast-changing.
I cook up my bacon in the oven. It results in an even crisp with no accidental burning. Plus, the drippings are easy to use afterwards. I just grip the foil and pour the bacon gold into a jar. I use it to fry eggs, sauté veggies or make amazing treats like this Bacon Maple Syrup.
After cooking the bacon, I mixed some of the drippings with a cup of Vermont pure maple syrup (given to me by my beautiful friend Julie from Peanut Butter & Julie. Then, I added some bacon crumbles.
When I served with a batch of Light & Fluffy Pancakes for breakfast, my husband’s first reaction was: “What’s with all this bacon?” After the first bite, I don’t think he even came up for air. He quickly reached for more syrup and gobbled breakfast down.
Bacon Maple Syrup
- 8 slices thick-cut bacon
- 1 cup maple syrup
- Preheat the oven to 425 degrees F (220C).
- Line a rimmed sheet pan with foil. Arrange the bacon on the foil in a single layer. Bake in the preheated oven for 16-18 minutes, until crispy.
- Remove the bacon from the pan and drain on a paper towel-lined plate. Once cool, crumble 4 strips of the bacon into pieces. Break the other 4 pieces in half.
- Carefully lift the foil from the pan and pour 1 tablespoon of the bacon drippings into a small pot. Add the maple syrup and the bacon crumbles. Bring to a boil and then reduce the heat to low.
- Pour over pancakes, waffles or French toast and serve with two half strips of bacon on top.
Nutrition information is automatically calculated, so should only be used as an approximation.