Peach & Bacon Pancakes with Lavender Butter Syrup

Show Monday who’s boss by making a GIANT stack of these Peach & Bacon Pancakes with Lavender Butter Syrup! Fresh peaches, crispy bacon, fluffy pancakes smothered in a lovely lavender butter syrup. Grab a fork and dive in!

Hello, Monday.

Sometimes you appear to fast for my liking.

I realize it’s not your fault, but can we disguise you in some way? Hmmmm….Halloween is next month, what about a Anothy Weiner costume? Kidding. Wouldn’t that be quite the picture this morning? YIKES.

But seriously, you need a little somethin’, somethin’ because I am not ready to dive into this work week just yet. OOOOOOOhhhhhh……..I know. How about disguising yourself as a stack of Peach & Bacon Pancakes with Lavender Butter Syrup? Um, brilliant. I’m still in the peach groove. Palisade peaches are all the rage around Denver and I can’t get enough of them.

Even though I was secretly hoping our peach tree would produce this year, sadly it was still recovering from the crazy winter and didn’t bounce back properly. Major sad face. But! Hopefully next year we will be signing the song, “Millions of peaches, peaches for me.”

Anyway, you can use whatever peaches your heart desires in these pancakes. In fact, frozen peaches would be marvelous. Just don’t forget the bacon, yo. Oh, and the lavender butter syrup. If you don’t have lavender handy just omit because nothing is better than syrup and melted butter combined. I’m drooling just thinking about it!

Now, that we’ve got Monday covered, who’s ready to tackle this week?!

 ****crickets*****

I think we need more bacon.

Print Recipe

Peach & Bacon Pancakes with Lavender Butter Syrup

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

for the pancakes:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 egg

1 teaspoon kosher salt

1 1/4 cups whole milk

1 tablespoon granulated sugar

3 tablespoons unsalted butter, melted

2 tablespoons peaches, diced

2 slices cooked bacon, diced

for the lavender butter syrup:

1/2 stick unsalted butter, melted

1/2 cup maple syrup

2 tablespoons lavender

Directions:

for the pancakes:

In a bowl combine, flour, baking powder, egg, sugar, and salt. In another large bowl, combine milk, butter, peaches, and bacon. Add the dry ingredients to the wet ingredients a little at time until incorporated. Preheat a skillet to medium heat. Spray the skillet with non-stick cooking spray. Ladle about 1/4 cup of the pancake batter into the skillet. Wait until little bubbles form at the top (about a minute or two), flip, and continue to cook for an additional minute. Remove from skillet and repeat process with remaining batter. Once the batter is cooked, stack the pancakes and cover with lavender butter syrup! Enjoy!

for the lavender butter syrup:

In a bowl, combine syrup and lavender. Let the flavors sit for about 10 minutes at room temperature. Pour in the butter and stir to combine.

All images and text ©Lauren Grier for The Curious Plate

Elevate your breakfast game with the delightful fusion of Peach & Bacon Pancakes, crowned with Lavender Syrup. A memorable morning experience that’s sure to leave a lasting impression.