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These Pulled Pork Pancakes feature fluffy, made-from-scratch pancakes layered with tender BBQ pulled pork. Drench the stack in whiskey maple syrup for a delicious, over-the-top combination that might just blow your mind.
This is a great brunch recipe when you’re blessed with pulled pork leftovers. And if you wanted to top the whole shebang off with a couple sunny-side-up eggs, well, you better take a picture, because that’s the only thing that will last longer!
It’s also my top-pick Father’s Day breakfast. Any dad (or many dads) would be DELIGHTED to tuck into a stack of flapjacks and meat, and the spiked maple syrup is just an added bonus.
Table of Contents
Ingredient notes
- Whiskey Maple Syrup: Use whatever whiskey you have on hand such as Jack Daniel’s. Not into whiskey? Substitute regular maple syrup and skip the JD entirely.
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy; just like grandma or your favorite diner made.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Pulled pork: Put your leftover pulled pork to work in this creative brunch recipe! Try oven-roasted pulled pork cooked in a braising liquid or my super simple, secret-ingredient slow cooker pulled pork made from marbled pork butt or pork shoulder. Leftover smoked pork from your smoker is possibly the best choice!
- Barbecue sauce: I have a delicious Sweet Baby Ray’s copycat recipe that I highly recommend, but any bbq sauce you love will work in this recipe.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with vegetable oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
Step-by-step instructions
To make the pancakes and syrup:
- In a medium saucepan, combine water, corn syrup, sugar, and salt. Bring to a boil and boil 5 minutes (Warning: the syrup may boil over if you don’t keep an eye on it). Remove from heat and cool at least 15 minutes. Stir in whiskey and maple extract.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, white sugar, and salt. Make a well in the center of the mixture and pour in the milk, egg, and melted butter; mix until smooth.
- Heat a griddle or frying pan over medium heat, greasing if desired. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side (after a couple of minutes), carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Keep warm until serving time (a 200-degree oven works well).
To serve:
- In a small saucepan or in the microwave, add cooked pulled pork and barbecue sauce to taste. Heat until the pork reaches 165 degrees on an internal thermometer.
- Build stacks of pancakes with pulled pork on top of the pancakes.
- Top with butter and drizzle with warm whiskey maple syrup.
Recipe tips and variations
- Yield: This recipe makes 8 pancakes for 1 cup leftover bbq pulled pork. You can build 2 generous servings with 4 pancakes and ½ cup pulled pork each, or you can build 4 modest servings with 2 pancakes and ¼ cup pulled pork each. The whiskey maple syrup recipe makes about 2 cups syrup.
- Storage: Store leftovers separately in airtight containers in the refrigerator for up to 4 days.
- Source: This recipe is inspired by something I saw on Diners, Drive-Ins, and Dives.
- Buttermilk pancakes: For a tangier pancake, whip up a batch of tall, fluffy Buttermilk Pancakes.
- Oven Pulled Pork: After 5 minutes of prep time, my easy Pulled Pork recipe is oven-ready. The juicy pulled pork roasts low and slow in spices, garlic, and apple cider vinegar for juicy, tender results (while infusing your home with enticing, savory aromas). Customize your pork with beer, honey, or a tsp liquid smoke.
- Spice blend: This easy, versatile Dry Rub seasoning blend is full of smoky spice, heat, and sweetness. It’s a delicious choice for grilling and roasting pork, and it’s made with brown sugar, 3 tbsp salt, smoked paprika, chile powder, a few teaspoons cayenne pepper, coriander, dried mustard, black pepper, and oregano. Add to a jar with a lid and shake to combine.
- Pulled Pork Eggs Benedict: The ultimate breakfast experience made barbecue pulled pork, English muffins, poached eggs, and plenty of Hollandaise sauce.
Frequently Asked Questions
Can you cook pancakes on a BBQ?
Your best bet is to cook pancakes on an outdoor flat-top grill.
What is the secret to pulled pork?
The secret to any tough, fatty meat is to cook it low and slow until the fat melts away and tenderizes the roast. Apple cider vinegar can help speed up that process. And of course, properly seasoning any meat with salt is crucial.
More brunch favorites
Appetizer Recipes
Mini Quiche Recipe
Entertaining
Bagel Bar
Breakfast Recipes
Homemade Cinnamon Rolls
Drink Recipes
Bloody Marys
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Pulled Pork Pancakes
These Pulled Pork Pancakes feature fluffy, made-from-scratch pancakes layered with tender BBQ pulled pork. Drench the stack in whiskey maple syrup for a delicious, over-the-top combination that might just blow your mind.
Equipment
- Electric Griddle (Perfect for when you don't have room on the stovetop)
- Pancake Dispenser (I tested out this one from Norpro and LOVE it!)
Ingredients
For the whiskey maple syrup (see note 1):
- 1 cups water
- 1 cups dark corn syrup
- 1/2 cup granulated sugar
- pinch Salt
- 1 1/2 teaspoons whiskey
- 1/2 teaspoon maple flavored extract
For the pancakes:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk (see note 2)
- 1 large egg
- 3 tablespoons butter melted
For serving:
- 1 cup prepared pulled pork (see note 3(
- barbecue sauce to taste (see note 4)
- butter
Instructions
To make the syrup:
- In a small saucepan, combine water, corn syrup, sugar, and salt. Bring to a boil and boil 5 minutes (Warning: the syrup may boil over if you don’t keep an eye on it). Remove from heat and cool at least 15 minutes. Stir in whiskey and maple extract.
To make the pancakes:
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 5). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Keep warm until serving time (a 200-degree oven works well).
To serve:
- In a small saucepan or in the microwave, add cooked pulled pork and barbecue sauce to taste. Heat until the pork reaches 165 degrees on an internal thermometer.
- Build stacks of pancakes with pulled pork in between each pancake. Top with butter and drizzle with warm whiskey maple syrup.
Notes
- Syrup: Not into whiskey? Substitute regular maple syrup.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Pulled pork: Put your leftover pulled pork to work in this creative brunch recipe! Try oven-roasted pulled pork or my super simple, secret-ingredient slow cooker pulled pork.
- Barbecue sauce: I have a delicious Sweet Baby Ray’s copycat recipe that I highly recommend, but any bbq sauce you love will work in this recipe.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Yield: This recipe makes 8 pancakes for 1 cup leftover bbq pulled pork.
- Storage: Store leftovers separately in airtight containers in the refrigerator for up to 4 days.
Nutrition
Serving: 2 pancakes + ¼ cup porkCalories: 401kcalCarbohydrates: 43gProtein: 18gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 109mgSodium: 802mgPotassium: 302mgFiber: 1gSugar: 7gVitamin A: 456IUVitamin C: 0.2mgCalcium: 322mgIron: 3mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
We made this for the last camping trip I went on as a Scout leader. We were looking to go out with a bang, so my hubby smoked a pork shoulder for Friday night dinner. As a result, we had lots of pulled pork for breakfast.
We skipped the bourbon for the boys, but added a touch for the adults. It was an amazing hit!
Thanks for a great last weekend.
Hi Mollyann, thank you so much for sharing! I love it! I’m so glad you all loved it and had an amazing trip! – Meggan
Breakfast? Or dinner? Or heaven?
You are so nice, Will. All the above? At least to me. 🙂
Are my eyes playing tricks on me? Because oh my gosh is this not the most wonderful breakfast I’ve ever seen. Seriously. All my favorite things. And I’m a huge maple syrup fan (and snob!) so I’m loving this whiskey maple syrup.
Hi Liz, thank you so much! Thanks for “getting me.” Because I personally thought this was the best idea ever but you never know what the Internet is going to think! Great to “see” you! I hope you had the best time ever at Indulge! So jealous that you went!
Oh my god how decadent is this! I sure love a good stack of pancakes on the weekend and usually add crispy bacon and maple syrup. I definitely will be trying your pulled pork version.. along with that killer whiskey syrup!
Thank you so much, Thalia! Bacon, pork, it’s all pretty much the same right?! So maybe the barbecue sauce is a little out there, but it totally works. Thank you for your support!!!
I’m so glad you mentioned NOT putting sugar in your pancake mix, Meggan. I will have to click back and check that out because I really can’t stand overly sweet pancakes (before you’ve added any extra sweetness, I mean … that’s OK of course!)
Now to be honest my dad would think this was very strange (just because we never eat anything like it in the UK) BUT I’m also pretty sure he’d be quickly converted after trying it!
I for one wouldn’t say no to a big pile of these tomorrow morning!
That was my favorite feature of my late grandfather-in-law’s homemade pancake mix! It was so good without having sugar in it. Makes me wonder why any pancake better would ever need sugar in it. Like you said, it’s just overkill if you’re going to pile on fresh fruit (or drown it in syrup….). I could totally see your dad thinking you were [insert British phrase for crazy here]. But pulled pork is the best! Having said that, maybe start him off with a pulled pork sandwich first, ha ha! 🙂
Love, love, love everything here. That stack of pancakes, all layered with pulled pork! Hold me back, so awesome. What a great idea of the maple syrup and whiskey, too. What dad wouldn’t grub on this one!
Thank you so much, Kevin! I designed this with dads in mind everywhere. And although my husband isn’t a huge whiskey drinker, he loved it in the maple syrup!
This is a great use of your pulled pork Meggan! Great combination! pinned!
Thank you so much, Mira! I appreciate the pin. It is a delicious combination, even if it sounds strange. It’s my new favorite idea! 🙂
Now this is the epitome of sweet and savory! Move over chicken and waffles – pulled pork pancakes are in town!
Right?! Chicken & waffles = so last year. Breakfast needed a makeover! Thanks Kathleen!
This is an EXCELLENT breakfast! My Uncle used to made Pork Curry with Waffles for breakfast for birthdays when we were young 😀 but honestly this pulled pork with the Whiskey Maple syrup?? I would love this instead!!
Pork Curry with Waffles?? That sounds crazy AND delicious! What a fabulous uncle. 🙂 People just take breakfast too seriously sometimes, we gotta liven things up!
Now this is a manly breakfast, but I would eat the whole thing. Sorry dad, I’m not sharing, Meggan will make you your own stack 🙂
Thanks, Ginger, for believing in my pipe-dream pulled pork pancakes. I hope you had a great weekend!