Bacon Pancakes

Why choose between a sweet or savory breakfast when you can have the best of both worlds? Our bacon pancakes recipe is a fun way to serve two breakfast classics at once: fluffy buttermilk pancakes and perfectly cooked bacon. A whole strip of crispy bacon is baked into the center of each golden pancake, ensuring you get salty and sweet flavors in each bite.

This all-in-one breakfast is as simple as cooking bacon and mixing a basic buttermilk pancake batter. Fry the bacon to your desired level of crispness, then arrange a few slices on your griddle and top each with batter. After a quick flip, you’ll have warm stacks of bacon pancakes ready to drizzle with maple syrup for weekend brunch or breakfast for dinner.

Ingredients for Bacon Pancakes

• Bacon: When you put bacon inside pancakes, you need good-quality, center-cut bacon. Center-cut bacon contains less fat, which means it cooks up crisper and less chewy than regular bacon. It’s the perfect contrast to soft pancakes.
• All-purpose flour: Avoid dense, tough pancakes by properly measuring the flour, and by mixing the wet and dry ingredients until they’re just combined. A few lumps are allowed in pancake batter!
• Sugar: Two tablespoons of granulated sugar give the pancakes a slightly sweet taste. You can use a granulated sugar alternative if you prefer.
• Leavening agents: Baking powder and baking soda work together to make pancakes light and fluffy.
• Buttermilk: Buttermilk adds moisture and tangy flavor to the pancakes. It’s also acidic, which interacts with the baking soda for leavening, and with proteins in the flour to give the pancakes a soft texture. If you forget to pick up a carton, make buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk.
• Eggs: Eggs act as a binder in the pancake batter, and the fat content in the yolks helps produce soft, tender flapjacks. Bring your eggs to room temperature beforehand for easier mixing.
• Butter: You’ll need 1/4 cup of melted butter for the pancake batter and 2 tablespoons of butter to grease your griddle or skillet.
• Vanilla: A hint of vanilla extract enhances the sweet flavor of the pancakes.

Directions

Step 1: Cook the bacon

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Preheat a griddle over medium heat. Cook the bacon strips for 8 to 10 minutes or until they’re crispy. Transfer the bacon to a paper towel-lined plate and wipe the griddle clean.

Editor’s Tip: Use a well-seasoned cast-iron or nonstick skillet if you don’t have a griddle. For a hands-off approach (with no grease to wipe up), bake bacon on a foil-lined sheet pan in a 350°F oven.

Step 2: Prepare the pancake batter

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In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt. Whisk in the buttermilk, eggs, melted butter and vanilla extract until the dry ingredients are just moistened. Let the batter sit for 5 to 10 minutes, then pour it into a resealable plastic bag and cut off one corner of the bag to create a small opening.

Editor’s Tip: The plastic bag lets you dispense the pancake batter precisely. You could use a squeeze bottle or pancake tool for the batter, or keep it simple and use a measuring cup or ladle to scoop the batter from the mixing bowl to the griddle.

Step 3: Cook the pancakes

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Lightly grease the griddle with butter. Working in batches, place a slice of the cooked bacon on the griddle, leaving enough space between them for the pancake batter to spread. Pipe the batter over the bacon strips, letting it flow over the edges (about 1/4 cup of batter per slice of bacon).

Step 4: Flip the pancakes

Cook the pancakes until the bubbles on top begin to pop and the bottoms are golden brown. Flip the pancakes and cook until the second side is golden brown. Serve bacon pancakes with maple syrup as desired.

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Recipe Variations

• Satisfy bacon lovers: Cook and crumble a few extra slices of bacon. After piping the batter onto the strips of bacon, sprinkle the top of each pancake with bits of bacon for extra smoky, savory flavor.
• Add a sweet mix-in: You can top your bacon waffles with maple syrup to satisfy a sweet craving, but why stop there? Add a handful of ripe blueberries, chopped banana or chocolate chips to the tops of the pancakes as they cook to play up the sweet-and-salty pairing.
• Peanut butter bacon pancakes: Stir a couple tablespoons of creamy peanut butter into the batter for extra protein and nutty flavor, similar to that of a peanut butter and bacon sandwich.
• Gluten-free pancakes: Swap a gluten-free flour blend for the all-purpose flour, or use a gluten-free pancake mix.
• Use pancake mix: Short on time? Make bacon pancakes with your favorite boxed pancake mix. Simply prepare the pancake batter according to package directions.

How to Store Bacon Pancakes

Let any leftover bacon pancakes cool to room temperature, then transfer them to an airtight container or storage bag and store them in the refrigerator for up to four days. Separate the pancakes with pieces of parchment paper to prevent them from sticking.

Can you freeze bacon pancakes?

Yes, you can freeze these pancakes for long-term storage. After cooling, arrange the pancakes on a parchment-lined baking sheet or plate and freeze them until they’re firm, about one hour. Transfer the frozen pancakes to a freezer-safe container or resealable bag and store them in the freezer for up to three months.

How do you reheat bacon pancakes?

Reheat refrigerated or frozen pancakes in a 350° oven, in a skillet set over medium heat or, for crispy edges, in a toaster. You can also microwave the pancakes, but stick to 15- to 20-second intervals to prevent them from becoming rubbery.

Bacon Pancakes Tips

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Why are my pancakes not fluffy?

If your pancakes are more flat than fluffy, it’s possible you overmixed the batter or didn’t let it rest. Mix the wet and dry ingredients until they’re just combined. Don’t worry about getting it perfectly smooth; lumps are A-OK here! Let the batter rest for at least five minutes to give the flour time to absorb the wet ingredients.

You may also want to check the expiration date on your baking powder and baking soda. As leavening agents near expiration, they lose freshness and deliver less rising action, resulting in flat pancakes and baked goods.

Should you cook the bacon or pancakes first?

You should cook the bacon first. Whether adding bacon crumbles to your pancakes or encasing an entire strip of bacon inside pancakes, you need the bacon cooked and drained so it’s ready to add to the pancake batter.

How do you keep bacon pancakes warm?

To keep pancakes warm, set your oven to 200° or its lowest setting and place a baking sheet inside. After cooking each batch of bacon and pancakes, transfer them to the baking sheet. Arrange the pancakes in a single layer to prevent sogginess.

How do you serve bacon pancakes?

Serve bacon pancakes on their own or as part of a larger breakfast spread. Pair them with fluffy scrambled eggs, a fruit smoothie or a hot cup of coffee for a satisfying start to your day. Don’t forget warm maple syrup or homemade pancake syrup for topping!