Fluffy, made-from-scratch pancakes layered with tender BBQ pulled pork and drenched in a whiskey maple syrup is a delicious, over-the-top combination you won’t believe…until you try it.
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!
Let’s talk about Pulled Pork:
If you’ve never made it before, head over to Slow Cooker Pulled Pork, the best and easiest BBQ pork recipe you’ll ever make. No pre-browning. No stovetop work. Literally just set it and forget it.
You pick your favorite sauce, of course. Like this copycat Sweet Baby Ray recipe, which is to die for.
But leftover pulled pork is phenomenal, too. All you need is about a cup of pulled pork to feed four hungry people, a bit more if you want seconds. Got some frozen pulled pork in the icebox? Find it and put it to use.
Now let’s discuss pancakes:
Have you tried Healthy Pancake Mix? You’re missing out if you haven’t.
These savory pancakes hold up well to the smoky pork and the sweet syrup.
It’s a family recipe that keeps well in the pantry and can be customized exactly the way you like. A little cornmeal for crunch, a little buckwheat flour for nutty flavor, or coconut flour if you’re watching your carbs.
What a genius pancake recipe!
Of course, if you have a tried and true recipe, by all means, use it. It’s gonna be fabulous.
How to make Whiskey Maple Syrup
- Mix together the water, corn syrup, sugar and salt in a small saucepan. Bring the syrup to a boil, but keep your eye on it because it will boil over if left alone.
- Let it cook for about 5 minutes, then remove it from the heat.
- Next, all you have to do is mix in the maple flavoring and the hooch. Serve the syrup warm.
How to make real maple syrup with bourbon:
When only the best will do, use real maple syrup! Your pancakes will appreciate it. Here’s how to make syrup with JD, or any other bourbon you got sitting around.
In a medium saucepan, heat the amount of maple syrup that you think you need over medium heat.
Add whiskey to taste and bring to a gentle boil for a couple of minutes. Keep warm to serve.
Store leftovers in the refrigerator and reheat when you make it again.
How to make Pulled Pork Pancakes with Whiskey Maple Syrup:
Got the pulled pork?
Got the pancakes made?
What about the syrup?
Great! You can make pulled pork pancakes assembly-style so everyone can eat at once.
- Place the number of plates you need down on the counter and put a warm pancake down on each plate.
- Next, a little scoop of barbecue pulled pork goes on each pancake.
- Top this with another pancake. Add a little more pork, then one more pancake so everyone gets three flapjacks each.
- Serve with the syrup on the side so everyone can drizzle as they see fit.
Pulled Pork Pancakes with Whiskey Maple Syrup
For the Whiskey Maple Syrup:
- 2 cups water
- 2 cups dark corn syrup
- 1 cup granulated 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.