• Preheat the oven to 350°F and line a baking sheet with foil. Set a wire rack on top and coat it with nonstick spray.

Make the candied bacon:

• Lay the bacon on the rack. Combine the brown sugar and cinnamon, and using your fingers, sprinkle the mixture evenly over the bacon. Bake until crisp and caramelized, 16 to 20 minutes. (Timing will depend on the thickness and fat content of your bacon.)
• Remove the bacon from the oven and lay the strips, sugar side up, on paper towels. Blot gently to remove excess fat, then allow the bacon to cool completely for about 10 minutes. Once cooled, chop into very small bits.
• Shut off the oven and allow it to cool to about 200°F.

Make the pancake batter:

• To make the pancakes, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a mixing bowl.
• In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add the wet ingredients to the dry and stir until just combined. Fold in the chocolate chips and candied bacon.

Cook the pancakes:

• Heat a nonstick griddle over medium-high heat and lightly coat it with vegetable oil. Ladle the batter, 2 to 3 tablespoons at a time, onto the hot griddle and cook until small bubbles appear on the top.
• Flip carefully, and cook until the second side is golden brown. Total cooking time is about 2 to 3 minutes per side.
• Work in batches until all the batter is used, wiping the griddle and re-oiling it in between each batch. Keep the finished pancakes warm in the oven as you work.
• Serve with a pat of butter and maple syrup or dust with powdered sugar.