Cook your crispy bacon by your preferred method. Personally, I like to cook mine in the oven for minimum mess and easy clean-up.

Start by melting your butter and setting it aside to cool.

In a large bowl, whisk together all-purpose flour, baking powder, salt, and sugar.

In a measuring cup whisk together room temperature milk, and a room temperature egg.

Pour the wet ingredients into the dry ingredients and begin mixing while drizzling in melted and cooled butter. Stop mixing when just combined. Let batter rest for 15 minutes.

Heat a nonstick pan, or well seasoned cast iron pan, over medium heat. Add a teaspoon of butter or oil if desired, and then add a slice of precooked crispy bacon. Portion ¼ cup of batter over the length of the bacon slice.

Let the pancake cook until bubbles form on the surface and the edges start to look set (about 2 to 3 minutes).

Use a spatula to flip the pancake carefully. Cook the other side until golden brown, about 2 to 3 minutes more.

Repeat with the remaining batter, wiping out the pan between batches and adding a small amount of oil or butter, if desired.

Serve with maple syrup for dipping!