Bacon pancakes are a perfect combination of sweet and salty. Topping the butter and maple syrup, these fluffy bacon-cut pancakes are delicious for a lazy Saturday breakfast or Sunday brunch.
Looking for the perfect brunch spread? All you need are bacon pancakes, baked egg muffins and a fruit salad. Be sure to add some pineapple Strawberry Mimosas to a good scale!
Bacon pancakes at any time of the day!
Go to any breakfast gathering and you can bet that bacon and pancakes are on the menu. While bacon is usually an "option" for your side choice, for me it's never just an option. It's a lifestyle.
I recently discovered that Costco has huge packages of boiled bacon in their fridge section, and all you have to do is heat in the microwave. You can heat on the stove too, but either way you get crispy bacon in minutes and my life was forever changed. They really take our Bacon wrapped chicken bite to the next level!
Having the big package of bacon in my fridge at all times has really elevated my breakfast game. I have bacon ready to make bacon pancakes anytime I want!
How to make bacon pancakes
- Mix the dough. Whip wet ingredients together in one bowl, and dry ingredients in another. Use a spoon (for better friction when stirring) and form a well in the center of the dry ingredients. Add the wet and stir together until just combined. Overmixing will result in very dense pancakes, not light and fluffy. Let the dough rest for 10-20 minutes.
- Cook the bacon. You can use pre-cooked bacon and just chop and heat if you prefer, but I like to cook bacon on the stove to get the best flavor and just the right amount of crispiness. You can store some of the fat for cooking the pancakes if you want a really intense bacon flavor. Or you can cook bacon in the oven.
- Cook the pancakes. Melt some butter in a large skillet. I like to use an electric frying pan because I can control the temperature and have a larger surface to work with so I can cook several pancakes at a time. Pour some dough and top with bacon, let it bubble, then flip and cook until done. Easy peasy.
Top tips for making and serving bacon pancakes
- If you make your bacon on the stove, cut your bacon straight into the pan using kitchen scissors. Much easier and less messy than chopping on a cutting board after it is cooked!
- If you make a lot of pancakes, keep them warm in a 200 degree oven. Place cooked cakes in a baking pan or on a baking tray, but do not cover. Add more when cooked. Do not store in the oven for more than 30 minutes or they will dry out.
- Top your bacon pancakes with butter, maple syrup, fruit syrup, fresh fruit or whipped cream.
- Pair these bacon pancakes with a Strawberry Banana smoothie in the spring, a pineapple smoothie in the summer and an Apple smoothie in the fall!
What to do with leftovers
Fridge storage: Store bacon pancakes tightly wrapped in an airtight container or resealable bag in the fridge for 3-4 days. Heat a couple at a time in the microwave in 30-second increments until warm.
Freezer Storage: Freeze pancakes on a baking sheet in a single layer, or wrap each one separately. Store in an airtight container or freezer bag and freeze for up to 3-4 months. Thaw in the refrigerator overnight and heat again in the microwave.
More morning recipes to try
Are you planning a big brunch or do you like to eat breakfast for your family? These are some of our favorites for weekend brunch or even breakfast for dinner!
Fluffy pancakes filled with salty bacon and topped with butter and maple syrup.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 4 people
- 1 cup flour for all purposes (spoon and leveled)
- 2 tablespoons sugar
- 1 1/2 tsp baking powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 1/4 cups of cow's milk
- 2 tablespoons unsalted butter melted
- 1 large egg
- 8 slices of bacon
- maple syrup
Whisk together flour, sugar, baking powder, baking powder and salt in a large bowl. Whisk together the buttermilk, melted butter and eggs in another medium bowl. Use a wooden spoon to create a well in the center of the flour mixture, then pour in the buttermilk mixture. Stir gently until barely combined; small lumps may still remain. Set aside to rest while cooking the bacon.
Cook bacon in a hot skillet over medium-high heat. When fat is done and the bacon is crispy, transfer it to a sheet of paper towel to drain. Chop bacon into small pieces. * TIP – Simplify this process by cutting the raw bacon in the pan with kitchen scissors. Pour bacon grease and wipe out the skillet. Or you can use a tablespoon of bacon fat to cook the pancakes.
Melt a tablespoon of butter (or use bacon grease) in the skillet. Pour a ¼ cup of pancake dough into the pan and top with a sprinkle of bacon pieces. Cook for about 2 minutes, or until small bubbles form and begin to burst. Turn pancake over and cook for another minute or until golden. Transfer to a plate with the bacon side facing up. Repeat with the remaining dough and bacon, adding more butter to the pan as needed. Keep warm in a 200-degree oven or cover plate with foil.
The number of pancakes provided in this recipe depends on the size of your pancakes. The recipes make 4 servings, so a portion will be a quarter of the final amount.
Calories: 434kcal | Carbohydrates: 35 g | Protein: 13g | Fat: 27g | Saturated fat: 11g | Cholesterol: 93 mg | Sodium: 816 mg | Potassium: 388 mg | Fiber: 1g | Sugar: 10g | Vitamin A: 374IU | Calcium: 162 mg | Iron: 2 mg