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.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings (s pancakes + 1/4 cup pork each)

Calories 401kcal

Author Meggan Hill

Equipment

Electric Griddle (Perfect for when you don't have room on the stovetop)
Frying Pan
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

US Customary - Metric

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