Smoky Maple Bacon Pancake Sliders
These sliders combine fluffy mini pancakes with crispy bacon and a honey butter drizzle, perfect for a sweet and savory brunch or special breakfast with minimal effort.
Equipment
- 1 large skillet for cooking bacon
- 1 non-stick griddle or large skillet for pancakes
- 1 small saucepan for melting honey butter
- 1 whisk for mixing batter and drizzle
Ingredients
- 2 cups high-quality pancake mix
- 1 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 6 thick-cut bacon slices
- 1/4 cup pure honey
- 1/4 cup unsalted butter softened
- Fresh berries for garnish optional
- Light whipped cream for serving optional
Instructions
- Whisk together pancake mix, milk, egg, vanilla extract, and maple syrup until smooth, then let the batter rest for 5 minutes.
- Cook the bacon in a large skillet over medium heat until crispy, about 6 to 8 minutes per side, then drain on paper towels and break into slider-sized pieces.
- Heat a non-stick griddle or large skillet over medium-low heat and pour small amounts of batter to form mini pancakes about 3 inches in diameter.
- Cook pancakes until bubbles form on the surface and edges are set, about 2 to 3 minutes, then flip and cook until golden brown, 1 to 2 minutes more.
- Melt honey and softened butter together in a small saucepan over low heat, whisking until smooth to create the honey butter drizzle.
- Assemble sliders by layering one mini pancake, crispy bacon pieces, and another mini pancake. Drizzle generously with warm honey butter.
- Serve immediately, garnished with fresh berries and a dollop of whipped cream if desired.
Notes
- Use thick-cut bacon for better texture and flavor.
- Pure maple syrup enhances taste compared to artificial syrups.
- Keep pancakes warm in a 200°F oven before assembling.
- Sliders are best served immediately after assembly.
- Turkey bacon and gluten-free pancake mix are good substitutions.
- Store leftover components separately in the refrigerator for up to 3 days.