Rating: 5 stars 4.8
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

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.

Recipe Summary

20 mins
3 hrs 45 mins
30 mins
4 hrs 35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Pulled Pork:
For the Pancakes:


Instructions Checklist
  • 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.

Nutrition Facts

822 calories; protein 50.2g; carbohydrates 62.8g; fat 39.9g; cholesterol 215.7mg; sodium 2209mg. Full Nutrition