Protein Buttermilk Pancakes with Candied Maple Bacon
Dig into the deliciousness of Protein Buttermilk Pancakes! This quick and convenient recipe transforms Kodiak pancake mix into a protein-packed stack of golden, fluffy pancakes topped with delectable crumbled candied maple bacon. So tasty!
If you’re in the mood for a breakfast that combines the best of both worlds –fluffy buttermilk pancakes and a generous serving of protein, you’ve come to the right place. In this blog post, I’ll walk you through how to make buttermilk protein pancakes with an extra indulgent twist: candied bacon!
For this recipe, I took trusty Kodiak Cakes pancake mix (not sponsored- I just love this product) and gave it a makeover with tangy buttermilk and high-protein ingredients, like Fairlife 2% milk, egg, and collagen peptides. As a result, these jacked pancakes are a nutritious way to jumpstart your morning and tackle the day ahead.
As for the candied maple bacon, well, get ready for a crispy, caramelized goodness that not only elevates your pancake topping game but also adds even more protein! With this protein buttermilk pancake recipe in your repertoire, your breakfasts will never be the same! Everything is better with bacon, right?!
Why you’ll love this recipe
- Simple ingredients. You’ll doctor up an already tasty whole-grain pancake mix with protein powder and egg, creating the perfect canvas for a protein-packed breakfast or brunch.
- Pancakes are better with bacon. But not just any bacon –this recipe features a quick and easy recipe for candied maple bacon to crumble and sprinkle on top. YUM!
- Customizable. Beyond the bacon, keep reading for mix-in and topping ideas to take this maple bacon pancake recipe over the top!
Ingredients you’ll need
For the buttermilk protein pancakes:
- Kodiak Power Cakes Buttermilk Flapjack & Waffle Mix. Kodiak brand pancake mix is my go-to because it’s made with whole grains and packed with protein. I also use it in my protein blueberry muffins, protein pumpkin muffins, and healthy banana bread recipes!
- Fairlife 2% milk. Fairlife 2% milk is a staple in my household, as it’s high in protein and lactose-free, but you can use skim milk or water if you need a dairy-free substitution.
- Buttermilk. This wouldn’t be a buttermilk pancake recipe without it!
- Water. It hydrates the other ingredients to create a smooth batter. Adjust the amount to create your desired thickness.
- Egg. An egg adds moisture, structure, and richness to the pancakes.
- Collagen peptides powder. Though this is an optional ingredient, it adds a generous amount of protein without altering the flavor. I use the Vital Proteins brand.
- Cooking oil spray. Like olive oil or avocado oil (recommended) to grease the skillet and prevent sticking. You can also use a little coconut oil here.
For the candied maple bacon:
- Center-cut bacon. Opt for nitrate-free center-cut bacon. It crisps up nicely when baked and easily crumbles into bite-size pieces.
- Maple sugar. To “candy” the bacon, of course! I buy this maple sugar on Amazon, but some specialty grocers will carry it. You can also use coconut sugar or brown sugar here.
How to make protein buttermilk pancakes with candied bacon
Step 1: Prepare bacon. Place the bacon strips on a foil-lined baking sheet and bake in the oven at 400℉ until golden and crispy.
Let cool slightly, then chop and toss with maple sugar.
Place the sugar-coated bacon pieces back into the oven on a small foil-lined baking sheet and broil just until the sugar starts to melt. Remove from the oven and set aside to cool.
Step 2: Mix pancake batter. Whisk the remaining ingredients in a medium-sized bowl until combined (some lumps are okay).
Step 3: Cook pancakes. Preheat a large skillet and spray with cooking oil spray. Then, drop the batter onto the skillet and cook until bubbles start to form. Flip and finish cooking on the other side.
Step 4: Plate and serve. Serve pancakes with crumbled candied bacon and maple syrup –and enjoy!
Recipe tips
- Add bacon to the batter. Consider folding half of the candied bacon crumbles directly into the batter and reserving the rest for sprinkling on top. If you do this, whisk the batter ingredients first, then fold in the cooled bacon, careful not to overmix.
- Perfect portions. Use a ¼ cup measuring cup to pour the batter and create consistent, perfectly sized pancakes that cook evenly.
- Cook on medium heat. The batter is delicate and tends to scorch if the skillet is too hot. Keep the skillet on medium heat and adjust the heat as needed so the batter cooks evenly without burning.
- Flip at the right time. Wait for bubbles to form on the surface of the pancake before flipping it. This ensures the pancakes cook evenly.
Variations and topping ideas
In addition to candied bacon, you can’t go wrong serving buttermilk pancakes with real maple syrup (or a sugar-free version if you’re watching your sugar and calorie intake).
Here are some ingredients to add even more excitement to your healthy breakfast. These can be folded directly into the pancake batter or used for garnishing:
- Fresh or frozen blueberries, raspberries, or strawberries
- Mini chocolate chips
- Chopped nuts (like walnuts or pecans)
- Shredded coconut
- Creamy nut butter (like peanut, almond, or Nutella)
- Warming spices (like cinnamon and nutmeg)
Storing & Freezing
Storing: Place cooled leftover buttermilk protein pancakes in an airtight container with a layer of parchment paper between each pancake to prevent sticking, and refrigerate for 2-3 days.
Freezing: Stack cooled leftover pancakes in an airtight container with a sheet of parchment paper between each one and store them in the freezer for 2-3 months.
FAQs
To keep cooked pancakes warm as you cook the remaining batter, place the cooked pancakes on a baking sheet in the oven at around 200°F.
Instead of buttermilk, you can use a mixture of milk and an acidic ingredient like white vinegar or lemon juice. To make one cup of buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill it with milk to the 1-cup mark. Let it sit for about 5 minutes before using it. You can also use plain unsweetened kefir as a 1:1 buttermilk substitute.
Absolutely! To make mini-sized pancakes, use a tablespoon or a small cookie scoop to spoon the batter onto the griddle. You can adjust the size to your preference, but silver dollar pancakes are typically about 2 inches in diameter.
More protein pancake recipes
- Apple Cinnamon Protein Pancakes
- Blender Chocolate Protein Pancakes
- Wild Blueberry Protein Pancakes
- Protein Pumpkin Pancakes
- Blender Oatmeal Protein Pancakes
- Strawberry Protein Pancakes
If you love this maple bacon pancakes recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Protein Buttermilk Pancakes with Candied Maple Bacon
Equipment
- 1 Non-stick skillet
- 1 Sheet pan lined with foil
- 1 Mixing bowl and spoon
Ingredients
- 1 cup Kodiak Power Cakes Buttermilk Flapjack & Waffle Mix
- 1 large egg
- ½ cup Fairlife 2% milk can also use Fairlife skim milk
- ¼ cup Buttermilk
- ¼ water *can adjust to desired batter thickness
- 6 slices center-cut bacon nitrate-free
- 1 tbsp maple sugar can also use brown sugar or coconut sugar
- 20 grams Collagen peptides powder *I use Vital Proteins brand. This is optional but adds an additional protein & nutrition boost
- Cooking oil spray olive oil or avocado oil recommended
- Real maple syrup or sugar-free maple syrup for topping
Instructions
- Preheat oven to 400 degrees F.
- Cook the bacon on a foil-lined baking sheet for 12-14 minutes, or until lightly golden and crispy.
- Chop cooked bacon up into bite-size pieces and toss with the maple sugar.
- Place the sugar-coated bacon pieces back into the oven on a small foil-lined baking sheet and broil for 1-2 minutes until sugar starts to melt. Watch closely because it can go from perfect to burned very quickly! Remove from the oven and set aside to cool.
- Whisk together all remaining ingredients in a medium size bowl.
- Preheat a large skillet over medium-high heat and spray with cooking oil spray.
- Using a ¼ cup measuring cup, add pancake batter to the pan and cook until bubbles start to form. Flip and cook the other side.
- Serve pancakes with crumbled maple bacon and real maple syrup (or a sugar-free version if watching sugar intake or calories).
Notes
-
- Add bacon to the batter. Consider folding half of the candied bacon crumbles directly into the batter and reserving the rest for sprinkling on top. If you do this, whisk the batter ingredients first, then fold in the cooled bacon, careful not to overmix.
-
- Cook on medium heat. The batter is delicate and tends to scorch if the skillet is too hot. Keep the skillet on medium heat and adjust the heat as needed so the batter cooks evenly without burning.
-
- Flip at the right time. Wait for bubbles to form on the surface of the pancake before flipping it. This ensures the pancakes cook evenly.
- You can also use plain unsweetened kefir as a 1:1 buttermilk substitute.
Nutrition
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I have trouble starting my day with a stack of sweet, syrupy pancakes. Your bacon topped protein filled pancakes are more my style!!!
I totally agree, Liz! I can’t do too much processed/starchy carbs in the am. This is how I roll. 😉
I could totally go for pancakes with bacon for dinner tonight!
Love breakfast for dinner, too, Hezzi!
Thanks Lauren! I try to sneak it in wherever I can! 🙂
Thanks Laura!