Light and fluffy pancakes layered with juicy barbecue pulled pork, all drowning in homemade whiskey maple syrup. It’s so much better than you can possibly imagine!
Is this a little too much?
Over the top? A little “out there”?
WELL. I’d expect nothing less than the Best of the Best ideas to celebrate Father’s Day. After all, Dads need to be celebrated, and not just any ol’ breakfast will do here, on The Day of Dads.
Your father does NOT want a dainty plate of mini muffins served to him on a tray in bed for Father’s Day. He doesn’t want Spinach Frittata or strawberry crepes. He doesn’t want flaky croissants spread with orange marmalade, either. It’s Father’s Day: He wants Something Special.
He wants pulled pork WITH barbecue sauce ON a stack of pancakes. And Aunt Jemima? No no no. He wants his syrup to have some back bone. He wants syrup with style. Syrup for a man. After all, he’s the man of your family.
It’s time to pull out all of the stops.
Since you are wondering but are too nice to ask: YES. Yes, this pork-pancake stack is actually very delicious.
I started with my favorite homemade pancake mix which has no sugar, so the pancakes aren’t overly sweet. Then, I used leftover shredded pork and mixed it with barbecue sauce (my favorite is Sweet Baby Ray’s).
Do you like pulled pork on bread? Then you’re going to ADORE pulled pork on pancakes. Pulled Pork Pancakes.
Then on to the whiskey.
It turns out that maple syrup is the best vehicle for whiskey since the Whiskey Sour. It adds a delightful heat and kick and interesting flavor that contrasts with the sweetness of the syrup. It might sound crazy, but it’s absolutely perfect.
So give your Father a breakfast worthy of him and everything he has done for you. Show your appreciation with a ridiculously tall stack of Pulled Pork Pancakes, and smother it in Whiskey Maple Syrup.
He’ll be so glad you did.
Pulled Pork Pancakes with Whiskey Maple Syrup
For the Whiskey Maple Syrup:
- 2 cups water
- 2 cups dark corn syrup
- 1 cup sugar
- ¼ teaspoon Salt
- 1 tablespoon whiskey
- 1 teaspoon maple flavored extract
For the Pulled Pork Pancakes:
- 12 pancakes see notes
- 1 cup prepared pulled pork with barbecue sauce
- Butter for serving
- Whiskey Maple Syrup for serving
- In a small saucepan, combine water, corn syrup, sugar, and salt. Bring to a boil; 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 flavoring.
- Place 1 pancake each on 4 plates. Layer about 2 tablespoons pulled pork on each pancake. Top with a second pancake, then another 2 tablespoons pulled pork on each plate. Finally, layer a third pancake on each stack.
- Top each stack with a pat of butter. Serve with warm Whiskey Maple Syrup. Store leftover Whiskey Maple Syrup in the refrigerator.