Fluffy stacks with cheddar, jalapeño, bacon, maple and honey. Ideal for bold brunch cravings.
# What You'll Need:
→ Pancake Batter
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 1 1/2 cups buttermilk
08 - 1/4 cup unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Savory Add-Ins
10 - 1 cup sharp cheddar cheese, grated
11 - 2 fresh jalapeños, deseeded and finely chopped
12 - 4 slices cooked bacon, chopped
→ Toppings
13 - 1/4 cup honey or maple syrup
14 - Extra sharp cheddar cheese, grated, for garnish
15 - Sliced jalapeño rings, for garnish
16 - Extra crispy bacon, optional
# Directions:
01 - Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until well blended.
02 - Beat eggs with buttermilk, melted unsalted butter, and vanilla extract in a separate bowl until fully combined.
03 - Gradually introduce the wet mixture to the dry ingredients, stirring gently until just incorporated; avoid overmixing for optimal fluffiness.
04 - Carefully fold in grated sharp cheddar cheese, finely chopped jalapeños, and chopped cooked bacon.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/3 cup of batter per pancake onto the hot surface. Cook until bubbles appear and edges set, about 2–3 minutes. Flip and cook an additional 2 minutes until golden and cooked through.
07 - Keep pancakes warm as you continue to cook the remaining batter.
08 - Arrange pancakes in stacks on serving plates. Drizzle each stack with honey or maple syrup, then garnish with extra grated cheddar, sliced jalapeño rings, and additional crispy bacon as desired.
