Learn how to make Chef Nate's unforgettable buttermilk pancakes on the Blackstone griddle. You will achieve breakfast goals with a heavenly stack of fluffy pancakes infused with bacon fat, crispy thick-cut bacon, and a drizzle of maple syrup.

Buttermilk & Bacon Fat Pancakes recipe: https://blackstoneproducts.com/blogs/...

Ingredients
3 cups all-purpose flour
¼ cup sugar
1 ½ teaspoons kosher salt
1 tablespoon baking powder
1 ½ teaspoons baking soda
3 eggs
2 ¼ cups whole milk
¼ cup vegetable oil
¼ cup apple cider vinegar
1 tablespoon vanilla extract
8 slices thick-cut bacon

Directions
1. In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda. Mix evenly.

2. In another large mixing bowl, whisk the eggs. Add the milk, vegetable oil, vinegar, and vanilla extract. Mix until well combined.

3. Add the wet ingredients to the dry ingredients bowl and gently mix with a spatula. Avoid overmixing, and it's okay if there are a few lumps. Once mixed, let the batter rest without stirring again.

4. While the pancake batter is resting, cook the bacon over medium heat until crispy. Remove the bacon from the griddle and drain it on paper towels.

5. Clear any bacon pieces from the griddle, preserving all the bacon fat. Evenly spread the bacon fat on the griddle and start making your pancakes. Adjust the size according to your preference. Cook for about 3 minutes per side or until they are golden and fluffy.

6. Serve the pancakes with unsalted butter, maple syrup, and bacon. Enjoy!

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