I first discovered this recipe during a weekend brunch with friends, and it’s since become my go-to when I want to impress morning guests without spending hours in the kitchen. The beauty lies in its simplicity – classic pancake batter with bacon cooked right in. Whether it’s a lazy Sunday morning or a special holiday breakfast, these Bacon Pancakes deliver maximum flavor with minimal fuss.
Why I Love These
These pancakes perfectly balance sweet and savory flavors in every single bite.
The bacon crisps up beautifully inside the pancake, creating pockets of smoky goodness throughout.
I make these whenever I need a foolproof breakfast that both kids and adults will devour without complaint.
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 1/4 cups buttermilk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 8 slices bacon
- Butter for cooking and serving
- Maple syrup for serving
How To Make
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Make a well in the flour mixture, pour in the buttermilk mixture, and gently stir just until barely combined. Small lumps may remain. Set aside to rest.
- Cook bacon in a hot skillet over medium-high heat until fat is rendered and bacon is crisp. Transfer to a paper towel-lined plate to drain, then chop into small pieces. Pour out bacon grease and wipe out the skillet (or save a tablespoon for cooking pancakes).
- Heat the skillet over medium heat or preheat an electric griddle to 350°F. Melt a tablespoon of butter (or use bacon grease) in the skillet.
- Pour 1/4 cup of pancake batter into the skillet and top with a sprinkle of bacon pieces. Cook for about 2 minutes until small bubbles form and begin to burst. Flip and cook for another minute until golden. Transfer to a plate, bacon side up.
- Repeat with remaining batter and bacon, adding more butter as needed. Keep warm in a 200°F oven or cover with foil. Serve immediately, topped with butter and warm maple syrup.
Nutrition
Bacon Pancakes offer a satisfying combination of carbohydrates and protein, making them more filling than standard pancakes. The bacon adds savory protein that helps balance the carbohydrates from the flour, creating a more complete breakfast option.
While not a low-calorie dish, you can make these pancakes lighter by using turkey bacon instead of pork bacon, which cuts down on fat content. Using whole wheat flour instead of all-purpose adds fiber and nutrients, making these pancakes more nutritionally balanced.
These pancakes contain gluten from the flour and dairy from the milk and butter. For those with allergies, the recipe can be adapted using gluten-free flour blends and non-dairy milk alternatives like almond or oat milk, though texture may vary slightly.
Tips & Variations
- Cook the bacon ahead of time and store in the refrigerator for up to two days to make morning prep faster.
- Add a tablespoon of bourbon or a teaspoon of cinnamon to the batter for a warm, aromatic twist that complements the bacon beautifully.
- For a gluten-free version, substitute a 1:1 gluten-free flour blend and make sure your baking powder is certified gluten-free.
Ways To Serve Them
- With a side of scrambled eggs and fresh fruit for a complete breakfast
- Drizzled with both maple syrup and a touch of hot sauce for a sweet-spicy kick
- Stacked high with a dollop of whipped butter and a sprinkle of chopped chives
- As part of a brunch board with yogurt parfaits, fresh berries, and mimosas
Proper Storage
- Fridge: Allow pancakes to cool completely, then stack with pieces of parchment paper between each pancake to prevent sticking. Store in an airtight container for up to 3 days.
- Freezer: Place cooled pancakes in a single layer on a baking sheet and freeze until solid, about 1 hour. Transfer to a freezer-safe bag or container with parchment between layers and freeze for up to 2 months.
- Reheat: For refrigerated pancakes, warm in a toaster or microwave for 20-30 seconds. For frozen pancakes, reheat in a 350°F oven for 5-7 minutes or toast directly from frozen until heated through. Avoid microwaving frozen pancakes as they can become soggy.
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 1/4 cups buttermilk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 8 slices bacon
- Butter for cooking and serving
- Maple syrup for serving
Steps
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Make a well in the flour mixture, pour in the buttermilk mixture, and gently stir just until barely combined. Small lumps may remain. Set aside to rest.
- Cook bacon in a hot skillet over medium-high heat until fat is rendered and bacon is crisp. Transfer to a paper towel-lined plate to drain, then chop into small pieces. Pour out bacon grease and wipe out the skillet (or save a tablespoon for cooking pancakes).
- Heat the skillet over medium heat or preheat an electric griddle to 350°F. Melt a tablespoon of butter (or use bacon grease) in the skillet.
- Pour 1/4 cup of pancake batter into the skillet and top with a sprinkle of bacon pieces. Cook for about 2 minutes until small bubbles form and begin to burst. Flip and cook for another minute until golden. Transfer to a plate, bacon side up.
- Repeat with remaining batter and bacon, adding more butter as needed. Keep warm in a 200°F oven or cover with foil. Serve immediately, topped with butter and warm maple syrup.
Nutrition (per serving)
- Calories: 434 kcal
Notes
- Cook the bacon ahead of time and store in the refrigerator for up to two days to make morning prep faster.
- Add a tablespoon of bourbon or a teaspoon of cinnamon to the batter for a warm, aromatic twist that complements the bacon beautifully.
- For a gluten-free version, substitute a 1:1 gluten-free flour blend and make sure your baking powder is certified gluten-free.