Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Arrange the 12 strips of bacon in a single layer on the baking sheet, then bake for 10-12 minutes, or until crispy. Remove from the oven and set aside.

In a large bowl, whisk the flour, baking powder, sugar, and salt together.

In a separate smaller bowl, mix together the eggs, milk and oil.

Add the wet ingredients to the dry ingredients and stir just until moistened. Don’t over mix. The batter will be lumpy.

Grease a griddle or large nonstick pan.

Working in batches, arrange slices of the cooked bacon on the griddle, spacing them out about 3 inches apart. Spoon the pancake batter around and on top of each strip of bacon, cooking until the batter bubbles.

Flip the pancake dippers and cook on the other side for a few minutes, until they are cooked through.

Repeat with all remaining bacon and pancake batter, then serve warm with maple syrup for dipping.