The perfect balance of sweet and savory for a delicious breakfast or brunch meal. So easy and full of flavor!
Prepare your bacon strips according to the package instructions. Bake until all the pieces are CRISP so they won’t be chewy in the pancakes.
Make the pancake mix according to the instructions on the box. My instructions above work for most pancake mixes just be sure yours doesn't call for an egg or two.
Once you have the base level batter ready, add the brown sugar, vanilla extract, cinnamon and nutmeg. Whisk together well.
In a small bowl break up 4 strips of the bacon into small bacon bits. (Keep two of the strips whole to top your pancakes with)
Pour the bacon bits in the batter and lightly stir to combine the bacon pieces into the batter.
Turn your griddle or frying pan on medium to medium low and use a small piece of butter to coat the griddle/pan. Once it is hot, use a 1/4 dry ingredient measuring cup to pour the pancake(s) in for even perfect sized pancakes.
The edges of the pancake(s) may sizzle due to the butter which is good because that's how you create the crsipy edges.
Flip the pancake(s) once bubbles have formed on the top (or use a spatula to check the color of the pancake underneath for your desired pancake color)
Cook the other side until golden brown and place on a plate.
Repeat steps 6-9 (adding a little butter to the griddle/pan for each pancake) until all of your batter is gone.
Once your pancakes are done, top with the remaining bacon strips however you like and sprinkle with a little extra brown sugar on top of the bacon...Enjoy!