Chocolate Chip Pancakes with Bacon Maple Syrup

June 10, 2014 by Kari Karch

Need I say more? Happy Eating!


preparation time
15 mins

cook time




1.25 cup flour

1 tablespoons sugar

1 tablespoons baking powder

0.25 teaspoons salt

1 cup whole milk

2 eggs

4 tablespoons melted butter

1 teaspoons vanilla extract

1 cup semi sweet chocolate chips

1 pounds applewood smoked bacon

1 cup pure maple syrup


To make the pancakes:

Preheat griddle and combine flour, sugar, cinnamon, baking powder and salt in a large bowl. Mix together wet ingredients and beat into dry mixture until smooth. Fold in chocolate chips. Add some butter to the griddle and pour batter until it's about 4 inches in diameter. Flip when top begins to bubble, then cook a minute more.

To make the bacon maple syrup:

Heat the oven to 200F. On a large griddle or in 12-inch skillet over medium heat, cook the bacon, flipping occasionally, until very crisp, 8 to 10 minutes. Drain the bacon on a paper-towel-lined plate. Reserve 3 Tbs. of the bacon fat in a small bowl and save the rest for another use. Set the 3 Tbs. reserved fat aside to cool briefly. When the bacon is cool, mince it into fine crumbs. You should have about 1/2 cup. In a 2-quart saucepan, heat the syrup and 2 Tbs. of the bacon crumbs over medium heat, stirring occasionally, until hot, about 5 minutes. Off the heat, let the syrup sit in the pan and infuse for at least 10 minutes and up to 1 hour.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.