Bacon Pancakes

In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess grease. Once cooled, chop the bacon into small pieces.

In a mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

In another bowl, combine the milk, egg, and vanilla extract. Beat until well mixed.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.

Fold in the chopped bacon into the batter until evenly distributed.

Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter. Pour 1/4 cup of batter for each pancake onto the skillet.

Cook until bubbles appear on the surface and edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown.

Repeat with the remaining batter, adding more butter as needed.