Pulled Pork Pancakes with Whiskey Maple Syrup

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.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 1092kcal

Author Meggan Hill

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

This recipe was designed with my Homemade Healthy Pancake Mix in mind, but you may substitute 12 pancakes of your choosing. If using my mix, you’ll need 3 to 4 batches worth of mix. Use a measuring cup to portion out ¼ cup or ½ cup pancakes.

To create the giant stack that I have pictured in this recipe, you’ll need 2 batches worth of pancake mix portioned out in ½ cup amounts.

The Whiskey Maple Syrup recipe will yield about 1 quart.

This recipe is inspired by something I saw on Diners, Drive-Ins, and Dives.

Nutrition