By Christie Vanover | Published January 24, 2015 | Last Updated December 29, 2022
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.
This estimate was created using an online nutrition calculator
Can this be made ahead?
Lee Chadsey says