Recipes Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes Pulled Pork Pancakes 4.9 (8) 6 Reviews 6 Photos It's really too bad that Father's Day brunch isn't a thing, because if it was, this would be an amazing thing to serve. While I don't know your dad, I do know he'd like this. You can also add maple syrup and butter to each pancake layer if you want to make it even more delicious. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on June 14, 2020 Save Rate Print Share Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 3 hrs 45 mins Additional Time: 30 mins Total Time: 4 hrs 35 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings For the Pulled Pork: 1 tablespoon kosher salt 2 teaspoons ground black pepper 2 teaspoons smoked paprika 1 teaspoon chipotle powder ½ teaspoon garlic powder ½ teaspoon crushed fennel seeds 1 (3 pound) boneless pork shoulder roast ¼ cup maple syrup ¼ cup apple cider vinegar 1 cup water For the Pancakes: 1 cup all-purpose flour ½ cup cornmeal 2 tablespoons white sugar ½ teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda 1 large egg 1 ¼ cups buttermilk 4 tablespoons unsalted butter, melted, divided Directions Preheat the oven to 450 degrees F (230 degrees C). Mix salt, pepper, paprika, chipotle powder, garlic powder, and crushed fennel seeds together in a bowl. Place pork in a shallow baking dish or pan, just large enough for it to fit with a few inches around the outside, and at least 2 to 3 inches deep. Coat pork all over with about 3/4 of the spice blend. Set the remaining spice mixture aside. Turn pork so it is fat-side up in the dish. Roast in the preheated oven, uncovered, until a nice dark brown crust is achieved, about 30 minutes. Remove from the oven and reduce oven temperature to 300 degrees F (150 degrees C). Pour maple syrup, cider vinegar, and water into the baking dish and over the pork. Grab the pork carefully with a pair of tongs and use to stir the braising liquid together. Cover the pan with heavy-duty foil, making sure it's sealed tightly. Continue to bake pork in the preheated oven until fork-tender, about 3 hours more. Let the pork rest, uncovered, for about 20 minutes. Shred with 2 forks. Stir the pork into the braising liquid. Taste and adjust the seasoning with the reserved spice blend if necessary. Mix flour, cornmeal, sugar, salt, baking powder, and baking soda in a bowl with a whisk until thoroughly combined, about 30 seconds. Add eggs, buttermilk, and 3 tablespoons melted butter; whisk until just combined. Let batter rest for 10 minutes. Heat 1 tablespoon butter in a large pan over medium-high heat. Drop batter in the hot butter and cook until browned, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more. Repeat with remaining batter. Transfer 1 pancake onto a serving plate and top with as much pork as you see fit, along with accumulated juices. Top with another pancake, more pork with its juices, and one more pancake. Repeat with remaining pancakes and pork. Serve. Chef's Notes: If your pork butt was butterflied to remove the bone, definitely season the inside of that as well. You can prepare the pork ahead of time and just reheat as you're making your pancakes. You can use milk instead of buttermilk for the pancakes, in which case you can omit baking soda. I Made It Print Nutrition Facts (per serving) 822 Calories 40g Fat 63g Carbs 50g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 822 % Daily Value * Total Fat 40g 51% Saturated Fat 18g 88% Cholesterol 216mg 72% Sodium 2209mg 96% Total Carbohydrate 63g 23% Dietary Fiber 2g 8% Total Sugars 22g Protein 50g 100% Vitamin C 2mg 3% Calcium 235mg 18% Iron 5mg 28% Potassium 821mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.