Bacon Pancake Strips with Maple-Peanut Butter Sauce

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Arrange bacon slices on the prepared baking sheet.

Bake in the preheated oven until browned and crisp about 15 minutes; drain on a paper towel-lined plate.

Combine maple syrup peanut butter and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through about 5 minutes. Reduce heat to low and keep sauce warm.

Whisk flour baking powder sugar and salt together in a large bowl. Whisk buttermilk egg and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.

Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle working in batches if needed.

Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry 2 to 3 minutes. Flip pancakes and cook until other side is golden brown 3 to 4 minutes. Serve with warm maple-peanut butter sauce.