First, start by cooking the bacon. You can either fry it on the stovetop or bake it in the oven. If you choose the latter, lay the strips on a baking sheet and bake at 400°F (204°C) for about 15 to 20 minutes. Whichever method you opt for, ensure the bacon is crispy. Once done, place it on a paper towel to absorb excess grease.

While the bacon is cooking, you should make your pancake batter. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, salt, and sugar. This step ensures all those flavor-packed powders get evenly distributed.

In a separate bowl, mix the buttermilk, melted butter, and egg. Whisk them together until combined. The butter should be slightly cooled so it doesn’t scramble the egg.

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Don’t overmix; some lumps in the batter are perfectly fine. This is the key to fluffy pancakes.

Chop the cooked bacon into small pieces and fold it into your batter. Mix gently to maintain the fluffiness of the pancakes.

Preheat a non-stick skillet or griddle over medium heat. Once it’s hot, you can either spray it with cooking spray or brush it lightly with oil. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for around 3-5 minutes, or until bubbles start to form on the surface. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.

Transfer them to a warm plate and repeat with the remaining batter. Serve immediately with maple syrup, a sprinkle of powdered sugar, or your toppings of choice!