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Mini Buckwheat Bacon Pancakes with Bourbon Syrup

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  • 4 slices thick-cut bacon, cooked and crumbled + more if you want it for topping
  • 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


  • To make the syrup, add bourbon to a small saucepan and heat over low heat until simmering. Cook for 2-3 minutes, just until the alcohol cooks off. With the heat on very low, add the maple syrup and butter and stir. Let sit over low heat if you’d like it warm or set aside.
  • In a large bowl, whisk together flours, sugar, baking powder, salt and cinnamon until combined. In a smaller bowl, whisk together milk, egg, melted butter and vanilla extract, then mix it into the dry ingredients until a batter forms. Add in crumbled bacon and stir.
  • Heat a large skillet or electric griddle oven medium-low to low heat. Once hot, add a bit of butter (it makes the best pancakes people!) and add 1 1/2 tablespoons of batter for mini pancakes. Cook until bubbles appear on top, then flip and cook for 1-2 minutes more. Repeat! Serve top with extra bacon if desired and syrup.

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