Is this still breakfast?
Of course pancakes are breakfast. Bacon belongs at breakfast too. Bourbon—well, that’s usually reserved for later, but in syrup form it’s hard to argue with.
I’m calling this my ultimate breakfast—maybe the one I’d pick for a last meal. Add a fried egg on top and it’s practically perfection. These tiny buckwheat pancakes are surprisingly flavorful and perfectly balanced with salty bacon and a warm bourbon-maple syrup.
A few days ago we sampled mini buckwheat pancakes at a brunch preview at the Aviary and they were surprisingly complex and full of flavor. Inspired by that, I adapted the concept at home, adding crumbled bacon and finishing everything with a warm bourbon-maple syrup. The result is crispy-edged little pancakes with tender centers, sweet-spicy syrup, and smoky bacon throughout.
These make a great brunch dish to serve family and friends. The mini size lets you pop them in your mouth two or three at a time, and the buckwheat adds a nutty depth that pairs beautifully with bacon. The syrup is simple: heat bourbon briefly to burn off most of the alcohol, then add maple syrup and butter. It’s warm, boozy, and indulgent without being overpowering.
Mini Buckwheat Bacon Pancakes with Bourbon Syrup
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Ingredients
- 4 slices thick-cut bacon, cooked and crumbled, plus extra for topping if desired
- 1/2 cup buckwheat flour
- 1/3 cup whole wheat pastry flour
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 3 tablespoons bourbon
- 2/3 cup maple syrup
- 1 1/2 tablespoons unsalted butter
Instructions
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Make the syrup: pour the bourbon into a small saucepan and warm over low heat until it just begins to simmer. Cook 2–3 minutes to reduce the alcohol. Keep the heat very low, then stir in the maple syrup and butter until combined. Keep warm or set aside.
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In a large bowl, whisk together the buckwheat flour, whole wheat pastry flour, all-purpose flour, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk the milk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry and stir until a batter forms. Fold in the crumbled bacon.
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Heat a large skillet or electric griddle over medium-low to low heat. Add a little butter for best flavor. Drop about 1 1/2 tablespoons of batter per mini pancake. Cook until bubbles form on the surface, then flip and cook another 1–2 minutes until golden. Repeat with remaining batter. Serve the pancakes topped with extra bacon and warm bourbon-maple syrup.
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You know what mini means—more bite-sized fun, more crisp edges, and more of that perfect combination of buckwheat, bacon, and warm bourbon-maple syrup in every mouthful.