Add the bacon to a large cast iron skillet over medium/medium high heat. Stir occasionally until browned and crispy, about 15 minutes. Remove from skillet and place on a paper towel lined plate.
While the bacon cooks, whisk together all of the dry ingredients. When combined, add in all of the wet ingredients except the cooking fat and stir to combine. Set aside until the bacon is done.
Place a large nonstick skillet over medium/medium high heat and grease with cooking fat of choice. I used my favorite grass-fed butter, Kerrygold. Test the skillet with a droplet of water to see if it is hot enough. The water droplet should sizzle when it touches the skillet.
Form 1/4 cup size pancakes in the greased skillet, leaving room in between as the pancakes will expand slightly. Sprinkle some bacon pieces on each pancake. When you see bubbles start to form, carefully flip with a spatula and cook for 2-3 more minutes until golden.
Move to a plate, serve with extra bacon, butter, and pure maple syrup on top if desired, and enjoy hot!
