Pulled Pork Pancakes - knedir Recipes

The deliciously unexpected combination of tender pulled pork and fluffy buttermilk pancakes is what brunch dreams are made of. Paired with a warm, rich whiskey maple glaze, this dish walks the line between savory comfort and gourmet indulgence. It’s a bold recipe perfect for anyone looking to take brunch to the next level.

Whether you’re planning a Father’s Day treat or just want to spoil yourself with a creative twist, this plate is the kind of crowd-pleaser that leaves everyone talking. The slow-cooked pork brings spice and depth, while the whiskey sauce adds a sophisticated finish. Trust us, this one’s for the books!

Full Recipe:

For the Buttermilk Pancakes:

2 cups all-purpose flour (10oz/280g)
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
1 teaspoon salt
2 whole eggs
2 cups buttermilk (450ml)
4 tablespoons melted butter (2oz/60g)

For the Pulled Pork:

1 boneless pork butt (3–4 lbs)
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 tablespoons chili powder
3 tablespoons ground coriander
1 tablespoon dark brown sugar
1 tablespoon dried oregano
2 tablespoons paprika
4 tablespoons Worcestershire sauce

For the Whiskey Maple Sauce:

1 cup maple syrup (240ml)
1 cup whiskey (240ml)

Directions:

Pulled Pork:

Place pork butt in a slow cooker. Rub with all spices and pour Worcestershire sauce over it.
Cover with lid (add parchment on top of pork to trap steam). Cook on HIGH for 6–7 hours, or until fork-tender.
Once done, shred the pork while warm. Set aside.

Pancakes:
4. Melt butter and let it cool.
5. In a bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
6. In a separate bowl, whisk together buttermilk and eggs.
7. Combine wet and dry ingredients gently—do not overmix. Stir just enough to combine (7 times max!).
8. Add the melted butter and stir 3 more times. It’s okay if it’s lumpy.
9. Preheat a griddle to medium-low.
10. Spoon one ladle of batter per pancake. Cook ~4 mins, flip once bubbles form and edges set. Cook another 1–2 mins.

Whiskey Maple Sauce:
11. Heat maple syrup and whiskey in a saucepan over medium heat. Bring to a simmer, then turn off heat. Keep warm.

To Serve:
12. Layer pulled pork between stacks of pancakes (3 per serving). Drizzle with warm whiskey maple sauce and add a pat of butter. Enjoy!

Prep Time: 20 minutes | Cooking Time: 7 hours | Total Time: 7 hrs 20 mins
Kcal: ~560 kcal per serving | Servings: 4

Recipe Overview

Let’s talk about one of the boldest and most unforgettable brunch mashups you’ll ever taste: Pulled Pork Pancakes with Whiskey Maple Sauce. This isn’t your everyday breakfast dish. It’s a savory-sweet explosion that effortlessly bridges the gap between comfort food and gourmet indulgence. Imagine fluffy, golden buttermilk pancakes stacked high, layered with fork-tender, slow-cooked pulled pork, and generously drizzled with a warm, rich whiskey maple glaze. It’s smoky, it’s sweet, it’s spicy—and it’s the brunch dish you didn’t know you needed.

This hearty meal is perfect for weekend gatherings, special brunch occasions like Father’s Day, or simply when you want to treat yourself to something wildly satisfying. It’s indulgent, a bit rebellious, and surprisingly well-balanced. Whether you’re a Southern soul food enthusiast or a brunch connoisseur on the hunt for the next Instagram-worthy creation, this dish delivers big-time flavor with every bite.

History and Origin

Pancakes have long been a beloved breakfast staple across the globe. From American diner-style stacks to French crêpes and Ethiopian injera, they’ve appeared in nearly every culture. The version we’re most familiar with in the U.S.—fluffy buttermilk pancakes—dates back to colonial times, with recipes passed down and tweaked through generations. They’ve since become a hallmark of the American breakfast table.

Pulled pork, on the other hand, is rooted deep in Southern U.S. barbecue culture. Traditionally made using pork shoulder or butt, it’s slowly cooked until it can be shredded effortlessly, often seasoned with a blend of spices and sauces depending on the region—Carolina vinegar-based, Kansas City molasses-heavy, or Memphis dry rubs, to name a few.

The genius of combining these two comfort classics—pillowy pancakes and smoky pulled pork—likely evolved in modern brunch culture, where sweet and savory fusions are all the rage. And the addition of a whiskey maple glaze? That’s where Southern grit meets gourmet flair, infusing the dish with depth, warmth, and just a little hint of rebellion.

Variations and Adaptations

One of the great things about this dish is how easily it adapts to different palates and dietary needs. Here are some common and creative variations:

Regional BBQ Styles: Swap the seasoning blend on the pork to reflect your favorite barbecue region. Try a vinegar-based Carolina-style pork for a tangy contrast or a smoky chipotle rub for heat.
Alternative Proteins: While pork is traditional, you can also use shredded chicken, jackfruit (for a vegetarian twist), or even smoked brisket.
Pancake Alternatives: Make this recipe gluten-free by using almond or oat flour. Or, switch it up entirely and use savory cornmeal pancakes or even waffles for added texture.
Sauce Customizations: The whiskey maple glaze is divine, but you can substitute bourbon or rum for a different flavor profile. For a non-alcoholic version, reduce apple cider with maple syrup and cinnamon.
Brunch Board Style: Instead of serving as a stacked dish, create a brunch board with mini pancakes, pulled pork sliders, and dipping cups of the whiskey glaze for guests to build their own.

These variations allow you to tailor the dish to your guests’ tastes, your pantry’s contents, or your culinary curiosity.

Nutritional Information

This dish, while decadent, also provides a balanced nutritional profile—especially when portioned mindfully. Here’s an approximate breakdown for one generous serving (3 pancakes, pork, and sauce):

Calories: ~560–650 kcal
Protein: ~35g (from pork and eggs)
Carbohydrates: ~45g (mostly from flour and syrup)
Fat: ~28g (from pork, butter, and eggs)
Fiber: ~2–3g
Sugar: ~18g (mostly from the maple syrup)
Sodium: ~900mg (depending on seasoning and sauce)
Vitamins & Minerals: Good source of B12, Iron, Zinc (from pork), Calcium (from buttermilk), and Vitamin A (from butter and eggs)

This recipe can easily be adapted for a leaner version by trimming the pork of excess fat, using light buttermilk, and scaling back the butter and syrup.

Serving Suggestions and Pairings

Because this dish is already quite the showstopper, keep the sides simple but intentional. Here are some suggestions to complete your brunch experience:

Beverages: A spicy Bloody Mary, citrus-forward mimosa, or iced cold brew coffee with a splash of cream all work beautifully. For a non-alcoholic option, try a ginger-lemon iced tea.
Sides: A light arugula salad with lemon vinaigrette or a side of pickled red onions offers a refreshing contrast to the richness of the dish.
Garnishes: Add sliced green onions, fresh thyme, or even a fried egg on top for added visual appeal and flavor complexity.
Presentation Tip: Stack the pancakes high, top them with a tangle of pulled pork, and let that whiskey maple sauce cascade down like a savory waterfall. A sprig of thyme or microgreens can add a pop of color.

This dish is perfect for plated service or presented family-style for a cozy weekend brunch gathering.

Tips and Tricks for Success

Don’t Overmix the Batter: A light stir is all that’s needed for fluffy pancakes. The more you mix, the more you activate the gluten, leading to a dense texture.
Low & Slow Pork: Give the pork ample time in the slow cooker. The magic happens in those last hours when it becomes fork-tender.
Warm the Sauce Gently: Don’t boil the whiskey maple glaze; just bring it to a gentle simmer and turn off the heat. This preserves the nuanced flavor of the whiskey.
Rest Your Pancakes: Let cooked pancakes rest on a wire rack in a warm oven until you’re ready to serve. This prevents them from getting soggy.
Use Real Maple Syrup: It makes a big difference in taste. Avoid pancake syrup or corn syrup blends.
Make Ahead Friendly: You can make the pork the day before and reheat gently before serving, making brunch morning less stressful.

Potential Health Benefits

While indulgent, this recipe includes ingredients that offer nutritional perks:

Pork is a powerhouse of complete protein and rich in key nutrients like thiamine, selenium, and B vitamins.
Buttermilk, despite its tangy richness, is relatively low in fat and provides a good source of calcium and probiotics (when cultured).
Maple Syrup, though high in natural sugars, contains antioxidants and small amounts of minerals like zinc and manganese.
Spices like coriander, cayenne, and paprika aren’t just for flavor—they offer anti-inflammatory properties and can aid digestion.
Eggs bring in essential fatty acids, protein, and fat-soluble vitamins like A, D, E, and K.

So while this might not be your everyday breakfast, it’s certainly a more balanced indulgence than you’d think—especially when paired with a light side or smart substitutions.

Conclusion

Pulled Pork Pancakes with Whiskey Maple Sauce is one of those dishes that makes a statement. It’s not shy, it’s not delicate—it’s bold, rich, comforting, and just the right kind of over-the-top. It perfectly encapsulates the joy of modern brunch culture: a little bit of tradition, a lot of creativity, and flavors that hit every note.

Whether you’re serving this dish on Father’s Day, impressing brunch guests, or just indulging in a weekend treat, it’s guaranteed to turn heads and satisfy cravings. With its sweet-savory-spicy balance and melt-in-your-mouth texture, this dish truly deserves a spot in your recipe rotation.

So go ahead—break out the griddle, slow-cook that pork, and pour the whiskey. Your ultimate brunch experience is waiting.