Dice the bacon and place in a cold skillet. Cook over medium heat, stirring occasionally, until browned and crispy, about 10 minutes. Using a slotted spoon, remove the bacon and place on a paper towel lined plate to drain. Reserve the bacon grease.

Heat a nonstick skillet over medium heat until a drop of water sprinkled on the skillet sizzles immediately.

Meanwhile, combine the Bisquick, milk, maple syrup, and eggs in a mixing bowl. Stir well. Save about ¼ of the bacon bits to garnish the pancakes and stir the rest into the batter.

Coat the hot skillet with about 1 tablespoon bacon grease. Let it heat up, then ladle in ¼ cup of batter per pancake. Cook 2-3 minutes or until the edges look dry and the bottom is golden brown. Flip and cook until the bottoms are golden brown, about 2-3 minutes. Keep the pancakes warm while cooking the rest of the batter.

Serve the pancakes with the reserved bacon bits and maple syrup.