In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
In another medium bowl, whisk together buttermilk, melted butter and egg.
Using a wooden spoon, make a well in the center of the flour mixture, then pour in the buttermilk mixture. Gently stir just until barely combined; small lumps may still remain. Set aside to rest while you cook the bacon.
Cook bacon in a hot skillet over medium-high heat. Once fat is rendered and bacon is crisp, transfer to a paper towel lined plate to drain. Chop up bacon into small pieces. *TIP - Make this process even simpler by cutting the raw bacon into the skillet with kitchen shears.
Pour out the bacon grease and wipe out the skillet. Or, you can use a tablespoon of bacon grease for cooking the pancakes.
Heat the skillet over medium heat, or preheat an electric griddle to 350℉. Melt a tablespoon of butter (or use bacon grease) in the skillet.
Pour a ¼ cup of pancake batter into the skillet and top with a sprinkle of bacon pieces. Cook for about 2 minutes, or until small bubbles form and begin to burst. Flip pancake and cook for for another minute or until golden. Transfer to a plate, bacon side up. Repeat with remaining batter and bacon, adding more butter to the pan as needed. Keep warm in a 200 degree oven or cover plate with foil.
Serve immediately, topped with butter and warm maple syrup.
The number of pancakes yielded in this recipe depends on the size of your pancakes. The recipe makes 4 servings.
Refrigerator storage: Keep bacon pancakes tightly wrapped in an airtight container or resealable bag in the fridge for 3-4 days. Reheat a few at a time in the microwave in 30 second increments until hot.
Freezer storage: Freeze pancakes on a baking sheet in a single layer, or wrap each one individually. Store in an airtight container or freezer bag and freeze for up to 3-4 months. Thaw in the fridge overnight and reheat in the microwave.