Bacon Pancakes

Breakfast, Pancakes

These bacon pancakes are a fun twist on the classic buttermilk pancake. The salty bacon pairs perfectly with the pancake and maple syrup.

Bacon Pancakes

 

How to Make Bacon Pancakes:

  1. Cook the bacon. Make sure it’s nice and crispy since it’ll lose a little bit of that crisp once it’s cooked in the pancake.
  2. Mix the dry ingredients. Just whisk it all together until throughly combined.
  3. Add the wet ingredients. Mix in the lightly beaten eggs and buttermilk, just until combined.
  4. DON’T OVER MIX! Just don’t do it, mix just until it comes together if you want light fluffy pancakes.
  5. Let the batter sit for a couple minutes. While this happens heat up your griddle or pan you’re cooking the pancakes in.
  6. Cook! Add the bacon to the pancake batter and cook until golden brown on both sides.
  7. Serve. With room temperature butter and plenty of maple syrup.

Tips and Tricks:

  • Don’t over mix! This is key in any pancake recipe to make sure you have light and fluffy pancakes. Over mix and you’ll certainly be left with tough and pancakes.
  • Leaving out the bacon is fine, as a result you’ll just end up with classic buttermilk pancakes.
  • The oven trick is important! It lets you hold the pancakes at a low temp so you’ll end up with all the pancakes hot and ready to serve at the same time.

Bacon Pancakes

Bacon Pancakes

How to Cook Bacon Pancakes:

Just like regular pancakes! The trick with the bacon is cooking it first, then dicing it up to small pieces so the pancakes can evenly cook. After that, you just cook it on a griddle with a little bit of butter until golden brown then flip and cook the second side before transferring to the oven to stay warm.

Bacon Pancakes

Bacon Pancakes Recipe

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Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 4
Calories: 527kcal
These bacon pancakes are a fun twist on the classic buttermilk pancake. The salty bacon pairs perfectly with the pancake and maple syrup.

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons white granulated sugar
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • 1 1/2 tablespoons butter
  • 6 slices bacon, sliced horizontally, then diced

Directions

  • Pre-heat oven to 150˚F so you can keep the pancakes warm while the others are cooking.
  • In a medium pan, cook the bacon, over medium heat, stirring frequently, until cooked. About 10-12 minutes. Remove the bacon to a paper towel, to remove excess fat.
  • In a medium bowl, mix flour, baking powder, baking soda, salt and sugar. Add the lightly beaten eggs and buttermilk in two batches, careful to not overmix. Don't overmix! This is the sure way to tough pancakes. You want some small to medium lumps in there.
  • Let the batter sit for 10 minutes to thicken a bit. Then heat up your griddle or cast iron skillet slowly and brush with 1 tablespoon of butter. 
  • Once the batter is done resting, lightly fold the bacon in the batter. Take a 1/4 cup  of batter dropping it onto the griddle or cast iron skillet. Cook until bubbles form along the sides. Flip. Then cook until browned.
  • Once they're done, put them on a plate in the warm oven until you're ready to serve. Top with warm maple syrup and a dollop of butter.
CourseBreakfast
CuisineAmerican
KeywordBacon, pancakes
Calories: 527kcal | Carbohydrates: 57g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 152mg | Sodium: 1263mg | Potassium: 535mg | Fiber: 2g | Sugar: 8g | Vitamin A: 482IU | Calcium: 250mg | Iron: 4mg
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38 Comments

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  • Reply TJ {Sugar Blossoms} July 25, 2013 at 7:32 am

    Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/07/plenty-of-pancakes.html

  • Reply Lucy January 2, 2013 at 4:13 pm

    Made as directed… because not syruping the husband’s pancakes is a crime against mankind. (In his mind.) These cakes strike the perfect balance of salty and sweet… and the pancake itself is dense, yet fluffy. We will definitely be adding these to our weekend rotation. Thanks!

  • Reply Crystal September 14, 2011 at 3:59 am

    I have made these 3 times now…and am making them tomorrow morning. I double the bacon…they are SOOOO good and everybody else loves them too! Let the batter sit for a half hour before cooking for best results.

    • Reply Adrianna September 14, 2011 at 11:35 pm

      Yay! That makes me so happy. I looove these pancakes.

  • Reply Melyssa February 19, 2011 at 12:38 pm

    Making them now! Looks great so far!

  • Reply Sally September 14, 2010 at 8:53 am

    I have been resisting this for far too long and I don’t know why. I’m trying them this weekend!

  • Reply Katies Cooking July 18, 2010 at 10:40 pm

    Nice! I love putting bacon in my waffles, I don’t know why I haven’t tried it in pancakes yet but after seeing your recipe I can’t wait! This is like all my favorite foods bundled together in a perfect dish!

  • Reply Adriana April 17, 2010 at 2:32 am

    Those pancakes look so good! I’ve always eaten bacon with pancakes, so why not eat bacon in pancakes?
    Also, I’m a new reader, and I thought it was cool that we share the same name! (Except I spell mine with one “n”).

  • Reply highvoltz April 15, 2010 at 1:44 pm

    I am not going to be original this time, so all I am going to say that your blog rocks, sad that I don’t have suck a writing skills

  • Reply Malin March 9, 2010 at 5:08 pm

    Poor Franklin. He doesn’t know what he’s missing!
    Those are some killer pancakes!

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