Best 3 Pulled Pork Pancakes Recipes

Indulge in the mouthwatering symphony of flavors with our delectable Pulled Pork Pancakes, a unique culinary creation that blends the savory goodness of tender pulled pork with the fluffy embrace of homemade pancakes. Embark on a taste adventure with our curated collection of three distinct recipes, each offering a tantalizing twist on this harmonious dish.

1. **Classic Pulled Pork Pancakes:** Experience the timeless allure of tradition with our classic pulled pork pancakes. We'll guide you through the art of crafting fluffy buttermilk pancakes from scratch, while the savory pulled pork is slow-cooked to perfection, infusing every bite with smoky, succulent goodness.

2. **Cheesy Bacon Pulled Pork Pancakes:** Elevate your breakfast game with our cheesy bacon pulled pork pancakes, a delightful symphony of flavors that will tantalize your taste buds. Crispy bacon adds a salty crunch, melted cheddar cheese provides a gooey indulgence, and our special pancake batter ensures a light and airy texture.

3. **Sweet and Spicy Pulled Pork Pancakes:** Embark on a culinary adventure with our sweet and spicy pulled pork pancakes, a harmonious blend of sweet and savory flavors. A touch of brown sugar and cinnamon enhances the sweetness of the pancakes, while a drizzle of spicy barbecue sauce adds a kick of heat, creating a taste experience like no other.

Check out the recipes below so you can choose the best recipe for yourself!

PULLED PORK PANCAKES WITH JD SYRUP

Pulled Pork Pancakes with JD Syrup image

Provided by Guy Fieri

Categories main-dish

Yield Serves 6 (makes about 18 pancakes)

Number Of Ingredients 23

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
2 cups buttermilk
Canola oil, for cooking the pancakes
Pulled pork, recipe follows
JD Syrup, recipe follows
Salted butter, for serving
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 tablespoons chile powder
3 tablespoons ground coriander
1 tablespoon dark brown sugar
1 tablespoon dried oregano
13 cup paprika
13 cup kosher salt
2 tablespoons ground white pepper
1 boneless pork butt, about 3 pounds
2 bottles or cans of your favorite beer
Your favorite BBQ sauce
One 12-ounce bottle pure maple syrup
Whiskey, such as Jack Daniel's

Steps:

1. Blend the flour, baking soda, and salt in a bowl. In a separate, larger bowl, blend the egg and buttermilk. Fold the dry ingredients into the wet, taking care not to overmix. Leave the batter slightly lumpy.
2. Heat some oil in a large nonstick pan over medium heat. Ladle about 1/4 cup pancake batter into the pan for each pancake, cooking 3 at a time. Cook the pancakes for about 2 minutes per side, flipping once when edges are golden and small bubbles form on top.
3. To serve, layer hot pulled pork between the 3 pancakes. Cover with JD Syrup and top with a pat of salted butter. Repeat!
1. Combine all the rub spices in a bowl and rub the pork butt with 1/4 cup of the spice mixture.
Wrap the pork butt in plastic wrap and refrigerate for 12 hours or overnight.
2. Unwrap the pork butt and smoke for about 1 hour. (Follow the stovetop smoker manufacturer's instructions or use an outdoor smoker.)
3. Preheat the oven to 225degreesF. Remove the pork butt from the smoker, place it in a roasting pan, and add the beer. Cover and braise in the oven until the pork is tender and pulls apart with a fork, about 3 hours.
4. Pull the pork and mix it with 1/2 cup of the braising liquid and BBQ sauce to taste.
In a medium saucepan, heat the maple syrup over medium heat. Add whiskey to taste and bring to a boil for a couple of minutes. Keep warm to serve. Store leftovers in the refrigerator.

PULLED PORK PANCAKE SLIDERS

Pulled Pork Pancake Sliders image

The iconic pulled pork sandwich gets a makeover here as a picnic appetizer, served atop fluffy silver dollar pancakes. Make the coleslaw up to a day in advance so assembly for these hors d'oeuvres is as quick as mixing up the pancake batter.

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 6 to 8 servings (34 small pancakes)

Number Of Ingredients 17

Ingredients

3 tablespoons mayonnaise
3 tablespoons prepared yellow mustard
1 1/2 tablespoons apple cider vinegar
8 ounces shredded cabbage or coleslaw mix
Kosher salt and freshly ground pepper
1 2/3 cups all-purpose flour (see Cook's Note)
1/4 cup cornstarch
1/4 cup confectioners' sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups milk
3 tablespoons unsalted butter, melted
2 large eggs
3/4 cup barbecue sauce, at room temperature (optional, if pork does not have sauce)
2 1/4 cups store-bought pulled pork, about 1 pound
1 1/2 cups thinly sliced dill pickles, for serving

Steps:

Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
Combine the mayonnaise, mustard and vinegar in a medium bowl. Season with salt and pepper and toss with the shredded cabbage. Cover and refrigerate while you make the pancakes.
Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, butter and eggs together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
Heat a large nonstick skillet over medium heat. Use 1 heaping tablespoon of the batter per pancake, making enough to just fill the skillet without overcrowding. Cook until pancakes are golden on the bottom and bubbly on top. Flip the pancakes and cook until lightly golden on the bottom, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter.
When ready to serve, briefly rewarm the pulled pork in the microwave. Transfer the pancakes to a serving platter, top each with a small dollop of barbecue sauce, pulled pork, coleslaw and pickle chips.

CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)

Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes) image

Crisp on the outside and custardy in the center, okonomiyaki are pan-fried Japanese pancakes that traditionally feature a filling of cabbage and pork belly. Here, bacon can be substituted for the pork belly, replaced with shrimp or omitted entirely. You can find the more unusual toppings like hondashi, Kewpie mayonnaise, okonomi sauce and dried bonito at any Japanese market. Similar to Worcestershire sauce but sweeter and less salty, the okonomi sauce is combined with Kewpie mayonnaise and umami-rich bonito flakes for a playful topping. This adaptable recipe is a great way to use up leftovers or other vegetables, such as shredded carrots, bean sprouts or chopped snap peas.

Provided by Kay Chun

Categories pancakes, project, vegetables, appetizer, main course

Time 50m

Yield Two 7-inch pancakes

Number Of Ingredients 12

Ingredients

1 teaspoon hondashi (bonito soup stock) or instant dashi
2 large eggs
3/4 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 cups finely shredded green cabbage (about 1/2 pound)
1 cup thinly sliced scallions (about 5 scallions)
1 tablespoon drained pickled red ginger (or finely chopped pickled sushi ginger)
1/4 cup safflower or canola oil
3 ounces sliced pork belly or bacon, cut crosswise into 5-inch pieces
Okonomi sauce, Kewpie mayonnaise, dried shaved bonito and shredded nori, for serving

Steps:

In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 41 grams, Carbohydrate 47 grams, Fat 55 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 784 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for pulled pork pancakes because it is flavorful and fatty, which makes it tender and juicy when cooked low and slow.
Use a flavorful dry rub: A good dry rub will help to create a delicious crust on the pork and add tons of flavor. Experiment with different spices and herbs to create your own unique rub.
Cook the pork low and slow: The best way to cook pulled pork is to cook it low and slow. This allows the pork to become tender and juicy without drying out. Cook the pork for at least 8 hours, or until it reaches an internal temperature of 195 degrees Fahrenheit.
Shred the pork: Once the pork is cooked, shred it using two forks. This will make it easier to mix into the pancake batter.
Make sure the pancake batter is thick: The pancake batter should be thick enough to coat the back of a spoon. If the batter is too thin, the pancakes will be too runny and difficult to flip.
Cook the pancakes over medium heat: Cook the pancakes over medium heat so that they have time to cook through without burning.

Conclusion:

Pulled pork pancakes are a fun and delicious way to enjoy pulled pork. They are easy to make and can be customized to your own taste. Whether you like your pancakes sweet or savory, there is a pulled pork pancake recipe out there for you. So next time you have some leftover pulled pork, don't just reheat it. Try making pulled pork pancakes instead!