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4.5 from 8 votes
What is the perfect recipe for Father’s Day Brunch? Pulled Pork Pancakes with Whiskey Maple Sauce of course!
Print Recipe
Pulled Pork Pancakes with Whiskey Maple Sauce
Prep Time
30 mins
Cook Time
15 mins
Slow Cooker
7 hrs
Total Time
45 mins
 

Learn how to make my Pulled Pork Pancakes with Whiskey Maple Sauce. They're definitely a Big & Bold Breakfast for Father's Day or any occasion.

Course: Breakfast/Brunch
Cuisine: American
Servings: 8
Author: Gemma Stafford
Ingredients
Pulled Pork:
  • 1 boneless pork butt, about 3-4 pounds
  • 2 teaspoons cayenne pepper
  • 2 tablespoons chile powder
  • 3 tablespoons ground coriander
  • 1 tablespoon dark brown sugar
  • 1 tablespoon dried oregano
  • 2 tablespoons paprika
  • 4 tablespoons Worcestershire sauce
Whiskey Maple Sauce:
  • 1 cup (8floz/225ml) maple syrup
  • 1 cup (8floz/450ml) whisky
Buttermilk Pancakes:
  • 2 cups (10oz/284g) all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs, at room tempearture
  • 2 cups (16floz/450ml) buttermilk
  • 1/4 cup (2oz/57g) butter, melted
Instructions
Pulled pork:
  1. Place the pork butt in your Slow Cooker and cover with the spices and Worchestire sauce.
  2. Cover with the lid, turn the Slow Cooker on high and allow your pork to braise until tender and pulls apart with a fork, about 6-7 hours. (Tip: lay some parchment on top of the pork to keep in the steam while it cooks)

  3. When the pork is completely tender remove from the crock pot and pull it apart. It’s best to do this while it’s still warm as it’s much easier.

  4. Add some of the braising liquid back into the pulled pork to keep it moist.  Set aside while you make your whiskey sauce.

Whisky Sauce:

  1. In a medium saucepan, heat the maple syrup and whiskey over medium heat. Bring to a simmer and then turn it off. Keep warm to serve.

Buttermilk Pancakes:

  1. First, melt the butter and set aside to cool.

  2. Mix together the dry ingredients in a large bowl.

  3. In a separate jug, whisk together the buttermilk and eggs.

  4. Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop.
  5. Slowly drizzle in the cooled butter and stir another 3 times. Lumps are ok, resist the urge to mix more

  6. Preheat your griddle to a medium-low heat.

  7.  Spoon one big spoon of the batter per pancake.

  8. Cook for roughly 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color.

  9. Flip and cook for another on the other side a little longer, until brown.

  10. To serve, layer hot pulled pork between the 3 pancakes. Cover with the Maple Whiskey sauce and top with a pat of butter. Enjoy!