Preheat a griddle over medium to medium-high heat.
In a large mixing bowl, combine flour, brown sugar, baking powder, salt, and baking soda. Whisk together and set aside.
In a small mixing bowl combine butter, buttermilk and egg, whisk together and set aside.
Optional Step: Place egg whites in a mixing bowl and using a hand mixer, beat egg whites until frothy. With mixer still running, add sugar and continue to beat until medium peaks form. Set aside.
Stir the flour mixture with the butter mixture until mixed together (don’t overmix). Fold in the bacon, chocolate chips and orange zest. Fold in the whipped egg whites (if using), until just combined.
Grease the griddle with butter or vegetable oil and drop 1/3 cup scoops onto the hot surface. Cook until large bubbles form on the surface of the pancake, 3 to 4 minutes. Flip pancakes and continue to cook for 2 to 3 minutes. Place onto a baking sheet and store in a warm oven while cooking remaining pancakes.
Serve hot with butter and maple syrup.