Peanut Butter Whiskey + Bacon Pancakes With a Boozy Syrup

For the Pancakes

Prepare pancake batter as instructed on box (for the 24-36 pancake option) + add a tbsp of whiskey at a time to the batter to taste

Cook bacon to your desired crispiness

Reserve 1/3 of the bacon for toppings and finely chop the other 2/3

Following the cooking instruction on the boxed mix, pour about 1/4 cup of batter onto a heated pan or griddle + sprinkle a pinch of chopped bacon into the batter and cook accordingly.

Turn your oven to lowest setting, or warm, and put finished pancakes on a plate in the oven to keep warm while you cook the rest of the stack.

For the Boozy Syrup

In a small sauce pan, add syrup, whiskey, and liqueur. Bring to a boil for 3 minutes, stirring occasionally. Reduce heat to low to keep warm

You can cut down the recipe easily if you don't need a giant stack like I photographed. Base it off the instructions on the back of the box for how much batter to prepare.

Assembly

Stack your pancakes, layer with reserved bacon, top with butter, drizzle with syrup, and enjoy!