Pulled Pork Pancakes
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5.0
30 reviews
Excellent
Pulled Pork Pancakes
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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.
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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
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.
Equipments used:
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 Information
Show Details
Serving
2 pancakes + 1/4 cup pork
Calories
401kcal
(20%)
Carbohydrates
43g
(14%)
Protein
18g
(36%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
109mg
(36%)
Sodium
802mg
(33%)
Potassium
302mg
(9%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
456IU
(9%)
Vitamin C
0.2mg
(0%)
Calcium
322mg
(32%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings (s pancakes + 1/4 cup pork each)
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 2 pancakes + 1/4 cup pork | |
| Calories | 401kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 109mg | 36% |
| Sodium | 802mg | 33% |
| Potassium | 302mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 322mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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