Pulled Pork Pancakes with Whiskey Maple Sauce combine the best of sweet and savory in one unforgettable dish. Tender, smoky pulled pork, slow-cooked to perfection over seven hours, meets fluffy pancakes drizzled with a rich, velvety whiskey maple sauce. The contrast of textures—juicy meat against soft, pillowy pancakes—creates a symphony of flavors that’s both comforting and indulgent. With just 30 minutes of prep and 15 minutes of cooking, this recipe is surprisingly simple yet feels like a gourmet treat. Perfect for brunch or dinner, it’s a crowd-pleaser that will have everyone reaching for seconds.
The whiskey maple sauce adds a warm, caramelized sweetness with a hint of smoky depth, elevating every bite. Each forkful delivers a harmonious blend of savory pork, fluffy pancakes, and the luxurious sauce, making it a feast for the senses. Whether you’re hosting friends or treating yourself, this dish is a delicious way to bring a touch of creativity to your table. The slow cooker does most of the work, leaving you free to enjoy the process and savor the results. It’s a recipe that’s as rewarding to make as it is to eat.
Ingredients for Pulled Pork Pancakes with Whiskey Maple Sauce
- 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 (8 fl oz/225 ml) maple syrup
- 1 cup (8 fl oz/450 ml) whiskey
- Buttermilk Pancakes:
- 2 cups (10 oz/284 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 eggs, at room temperature
- 2 cups (16 fl oz/450 ml) buttermilk (or substitute with 2 cups milk + 2 tablespoons lemon juice or vinegar)
- 1/4 cup (2 oz/57 g) butter, melted
Step-by-Step Instructions
- Prepare the Pulled Pork:
- Place the pork butt in a slow cooker and coat evenly with cayenne pepper, chile powder, coriander, brown sugar, oregano, paprika, and Worcestershire sauce.
- Cover with the lid and cook on high for 6-7 hours, or until the pork is tender and easily pulls apart with a fork. (Tip: Lay parchment paper on top of the pork to retain steam.)
- Remove the pork from the slow cooker and shred it while warm. Add some of the braising liquid back to keep it moist. Set aside.
- Make the Whiskey Maple Sauce:
- In a medium saucepan, combine maple syrup and whiskey. Heat over medium heat until it simmers, then turn off the heat. Keep warm until ready to serve.
- Prepare the Buttermilk Pancakes:
- Melt the butter and set aside to cool.
- In a large bowl, mix flour, baking powder, baking soda, sugar, and salt.
- In a separate jug, whisk together buttermilk and eggs.
- Add the wet ingredients to the dry ingredients and mix lightly. (Tip: Stir just enough to spell P.A.N.C.A.K.E—don’t overmix!)
- Drizzle in the cooled butter and stir 3 more times. Lumps are fine.
- Preheat a griddle to medium-low heat. Spoon about 1/4 cup of batter per pancake onto the griddle.
- Cook for about 4 minutes, or until bubbles form on the surface and the edges turn golden. Flip and cook for another 2-3 minutes until browned.
- Assemble and Serve:
- Layer pulled pork between 3 pancakes. Drizzle generously with Whiskey Maple Sauce and top with a pat of butter. Serve immediately and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the Whiskey Maple Sauce is a star, consider adding a dollop of tangy coleslaw or a drizzle of spicy sriracha mayo for extra flavor. For a fresh twist, top with pickled jalapeños or a sprinkle of chopped green onions. These additions can elevate your pulled pork pancakes to a whole new level of deliciousness.
Time-Saving Tips for Busy Cooks
To save time, prepare the pulled pork a day ahead and store it in the fridge. When ready to serve, simply reheat it gently in a skillet with a splash of the braising liquid. For the pancakes, you can mix the dry ingredients the night before and store them in an airtight container. In the morning, just add the wet ingredients and cook!
Storage and Reheating Made Easy
Store leftover pulled pork in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. Reheat gently in a skillet with a bit of water or braising liquid to keep it moist. Pancakes can be stored in the fridge for 2 days or frozen for up to a month. Reheat in a toaster or oven for best results.
Recipe Variations to Try
For a different twist, swap the pork for shredded chicken or beef brisket. If you’re not a fan of whiskey, try using bourbon or even a non-alcoholic substitute like apple cider. For gluten-free pancakes, use a 1:1 gluten-free flour blend. These variations can cater to different tastes and dietary needs while keeping the dish exciting.
Essential Equipment for Success
A slow cooker is key for tender pulled pork, but if you don’t have one, a Dutch oven works just as well. For pancakes, a non-stick griddle or large skillet ensures even cooking. A whisk and mixing bowls are essential for the pancake batter. Having the right tools makes the cooking process smoother and more enjoyable.
Pulled Pork Pancakes with Whiskey Maple Sauce
Equipment
- slow cooker
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 maple syrup
- 1 cup whisky
Buttermilk Pancakes
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 eggs, at room temperature
- 2 cups buttermilk
- 1/4 cup butter, melted
Instructions
- Place the pork butt in your Slow Cooker and cover with the spices and Worcestershire sauce.
- 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)
- 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.
- 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: 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: First, melt the butter and set aside to cool.
- Mix together the dry ingredients in a large bowl.
- In a separate jug, whisk together the buttermilk and eggs.
- 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.
- Slowly drizzle in the cooled butter and stir another 3 times. Lumps are ok, resist the urge to mix more.
- Preheat your griddle to a medium-low heat.
- Spoon one big spoon of the batter per pancake.
- 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.
- Flip and cook for another on the other side a little longer, until brown.
- To serve, layer hot pulled pork between the 3 pancakes. Cover with the Maple Whiskey sauce and top with a pat of butter. Enjoy!
