Ingredients
For the Pancakes
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup melted butter (plus more for cooking)
1 teaspoon vanilla extract
For Serving
Maple syrup (warm)
8–10 slices crispy bacon
Instructions
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry and stir gently until just combined—some small lumps are okay. Do not overmix.
Heat a griddle or nonstick skillet over medium heat and grease lightly with butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, then flip and cook for another 1–2 minutes until golden brown. Repeat with remaining batter, adding more butter as needed.
While pancakes cook, fry bacon in a skillet until crisp, then drain on paper towels. Stack the fluffy pancakes high on a plate, top with crispy bacon, and drizzle generously with warm maple syrup. Serve immediately for the ultimate sweet-and-savory Southern breakfas
