Fluffy stacks jazzed with cheddar, jalapeño, bacon, and honey bring lively fusion flavor to your brunch table.
# Components:
→ Pancake Batter
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 1 1/2 cups buttermilk
08 - 1/4 cup unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Savory Add-Ins
10 - 1 cup sharp cheddar cheese, grated
11 - 2 fresh jalapeños, deseeded and finely chopped
12 - 4 slices cooked bacon, chopped
→ Toppings
13 - 1/4 cup honey or maple syrup
14 - Additional sharp cheddar cheese, grated, for garnish
15 - Sliced jalapeño rings, for garnish
16 - Extra crispy bacon, optional, for topping
# Directions:
01 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly blended.
02 - In a separate bowl, beat the eggs with buttermilk, melted unsalted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing for optimal pancake texture.
04 - Carefully fold grated cheddar cheese, finely chopped jalapeños, and chopped cooked bacon into the batter until evenly distributed.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with unsalted butter or neutral oil.
06 - Pour approximately 1/3 cup of batter per pancake onto the preheated surface. Allow pancakes to cook until bubbles form and the edges appear set, about 2 to 3 minutes. Flip and continue cooking for an additional 2 minutes, until both sides are golden and cooked through.
07 - Transfer cooked pancakes to a warm plate or oven to keep warm while repeating the process with remaining batter.
08 - Arrange pancake stacks onto serving plates. Drizzle with honey or maple syrup, then garnish with extra grated cheddar, fresh jalapeño rings, and additional crispy bacon as desired.
