This will be Christmas breakfast for us this year -- the combination of savory and sweet gets me every time. Plus, they taste like the most amazing buttermilk pancakes I've ever had, but they're made with Greek yogurt instead for a little extra protein. (And bacon ... which does have a little protein. Right?) Originally based on Joy the Baker's buttermilk pancake base. —Cynthia Chen McTernan
Place bacon in a cold skillet and turn to medium heat. Panfry, turning often, until crispy and fat is rendered. Drain fat and reserve for pancakes (mmm). Set bacon aside to cool.
Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl and whisk until well-combined.
In a separate bowl, whisk egg, yogurt, milk, vanilla extract, and melted butter until well-blended. Add the dry mixture to the wet and mix gently until mostly incorporated. A few lumps are okay and good. Let batter rest for a few minutes. In the meantime, chop the bacon into bite-sized pieces.
Heat a skillet over medium-low heat and grease lightly with the bacon grease. When skillet is hot enough that a water droplet will dance when dropped onto the surface, pour about 3 tablespoons of batter onto the skillet. I used a 1/4 cup scoop (which I filled partially). It has the added benefit of keeping the counter fairly drip-free. Sprinkle the chopped bacon evenly across the pancake. When bubbles form in the batter and leave a brief hole when they pop, flip the pancake and let brown on the other side for about 2-3 more minutes, then remove to a plate. I keep the pancakes that are done in the oven at 170 degrees, on an oven-safe plate.
Repeat until all the batter is gone, and serve with all the fixings.