In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk room-temperature buttermilk, milk and eggs, vanilla extract and melted butter.
Stir the wet mixture into the dry mixture until it’s just blended, being careful not to over stir the batter. You want your batter to remain fairly thick. Set aside.
Cook bacon according to package directions. You will want bacon on the crispy side.
It's easier if you put your batter into a squeeze bottle, but it's not necessary.
Draw” the pancake batter in a long oval shape onto the griddle, a tiny bit bigger than your cooked bacon slices (it will expand, so be careful not to make them too large).
Place a slice of cooked bacon in the center of each pancake, and gently press bacon into the batter. Squirt more batter on top of each bacon slice, in a zig-zag pattern, so that you don’t end up overcooking the bacon when it touches the griddle.
Cook each dipper until the batter bubbles up and then flip until golden brown.
Serve the bacon pancake dippers with your favorite syrup and eat while hot.