These bacon buttermilk pancakes take the humble breakfast classic and give it a twist that makes all the difference.

I’ve been making these for Sunday brunch for ages now. The combination might sound a bit odd at first – bacon in the batter and a spicy-sweet sauce – but trust me, it works a treat. The saltiness of the bacon pairs nicely with the slight tang of the buttermilk pancakes, while the sriracha caramel adds enough heat to cut through the richness.

What I love about this recipe is how straightforward it is. You’re essentially making a standard buttermilk pancake batter, then folding in some crispy bacon bits. The pancakes turn out light and fluffy every time, with little pockets of savoury bacon throughout.

The blueberry sauce with its hint of sriracha brings everything together. It’s dead simple to make while your pancakes are cooking – just a quick simmer of blueberries with a bit of sugar and that spicy-sweet kick. You can always use maple syrup instead of sriracha caramel if you prefer something more traditional, but I find the gentle heat works brilliantly with the rest of the flavours.

These pancakes are great for a weekend breakfast when you’ve got a bit more time in the morning. I usually serve them with extra bacon on top because, you can never have too much bacon, can you?

The recipe serves four comfortably, but you can easily halve it for a smaller household or double it if you’ve friends or family round. They’re at their best fresh off the griddle, but any leftovers can be warmed up the next day and they’re still brilliant!