These Bacon Pancakes first appeared on Savory Experiments, where I am a contributor.
Homemade Bacon Pancakes are the best sweet and savory breakfast! This easy homemade pancake recipe comes together quickly and highlights bacon added to the batter—so you know it’s delicious. Top a stack of Bacon Pancakes with maple syrup, a pat of butter and extra bacon for the ultimate breakfast! Makes 24 pancakes.
If you’re a pancake lover, check out How to make the Best Homemade Pancakes!
Our family loves pancakes. Any kind of pancakes.
It should be pretty obvious, considering I have a Pancakes and Waffles Recipe Index. 😉
Why I love this recipe:
This Bacon Pancake recipe is a new favorite breakfast recipe because it’s the perfect combination of salty and sweet. You get crunchy bacon bites paired with fluffy pancake, and the texture is just… incredible.
Also—who doesn’t love bacon and pancakes together? We’re hitting two birds with one stone by adding the salty bacon TO the pancake batter.
Just be sure to serve with extra bacon, a pat of softened butter and a big glug of maple syrup.
They’re ready in less than 30 minutes! And if you love bacon and pancakes together for any kind of morning shindig, this recipe has your name on it!
Other pancake recipes to try: Blueberry Pancakes with Blueberry Syrup | Cinnamon Roll Pancakes | Funfetti Pancakes | Strawberry Pancakes with Dark Chocolate Drizzle | Red Velvet Pancakes | Apple Cider Pancakes
Need breakfast inspiration? Head on over to my Breakfast and Brunch Recipe Index for more ideas!
What you need to make this recipe:
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- Large mixing bowl
- Small mixing bowl or liquid measuring cup
- Rubber spatula
- 2-tablespoon cookie scoop—or any measuring scoop of your choice
- Cast iron griddle—you can also use an electric one!
- Pastry brush—to brush oil or melted butter onto your griddle
- Metal spatula—if you’re using a nonstick skillet, use a plastic spatula so it doesn’t scratch the surface!
In addition to those tools, you’re going to need some ingredients, too. Chances are, you’ve got some of these pantry and refrigerator ingredients on hand!
Scroll all the way down to the recipe card below for exact measurements!
- All-purpose flour—this is sometimes referred to as AP flour. It serves as the base for our recipe, and I have not tested this recipe using other flours.
- Granulated sugar—also known as white sugar, it provides a little sweetness to the batter.
- Leaveners—baking soda and baking powder are both used to create light, fluffy pancakes. Make sure yours are fresh.
- Salt—I like to use a fine grain sea or kosher salt for this recipe.
- Milk—we prefer whole milk, because that’s what we keep in our fridge, but you can use any type of milk. (Nonfat, 1%, 2% all work.) We’ve even made this pancake base recipe with non-dairy milks, like almond and cashew milk, too.
- Eggs—these provide structure, as well as a bit of lift for our pancakes.
- Vanilla extract—a little goes a long way! Be sure to use the real deal, not the imitation kind.
- Unflavored oil—we have used vegetable, canola or avocado oil in this recipe, and all are good because they have a high smoke point. If you’re feeling really decadent, you could use the same amount of bacon grease to add extra bacon flavor.
- Bacon—it needs to be cooked beforehand. Depending on the thickness, you’ll need anywhere from 7-12 bacon slices.
How to make Bacon Pancakes
First, cook your bacon. I like to bake bacon in the oven because it doesn’t need a massive clean-up effort, but you could easily fry it on the stovetop. Once it’s cooked, drain on a paper towel, then chop it.
Next, mix the dry ingredients. Combine the flour, sugar, baking powder, baking soda and salt. Whisk until combined, and set aside.
Measure out the wet ingredients. Pour the milk into a liquid measuring cup. Break the eggs. Pour in the vanilla extract and oil, too. Use a fork to stir until combined.
Pro tip: Make sure the egg yolks and whites are mixed well. You don’t want stray pieces of egg white in the pancakes! It will take you about a minute of consistent mixing to get it to incorporate.
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold them together until just combined. Be careful not to overmix because that will make for tougher, less fluffy pancakes.
How to cook pancakes:
Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with bacon fat, melted butter or unflavored oil. Let it warm.
Use a cookie scoop or a measuring cup to dollop the pancakes onto the preheated skillet.
Sprinkle on 1-2 teaspoons of chopped bacon on top of the batter.
When several bubbles form on the surface, flip the pancakes. Cook for another 1-2 minutes.
Repeat until all of the batter has been made.
Stack the pancakes with bacon on plates. Serve with butter, real maple syrup and additional crumbled bacon.
Erin’s Easy Entertaining Tips
Wouldn’t Bacon Pancakes be an excellent show-stopper for an at-home brunch?
Pancakes for brunch require a little patience, planning and working ahead, but they can be done.
Here are a few tips and tricks to transforming these pancakes into a brunch centerpiece:
- Depending on the amount of people you’re serving, you can double this recipe.
- Make the pancakes before guests arrive, and keep them warm. We put ours on baking sheets* (affiliate link) and keep them warm in a 200°F oven.
- Transform your table into a pancake bar! Offer various toppings, like the bacon crumbles, maple syrup, softened butter and more.
- Serve ’em alongside fresh fruit and extra bacon! You could even offer a Mimosa Bar if your guests might enjoy that!
Frequently Asked Questions
When big bubbles start to form in the batter, carefully lift up the edge with a spatula to confirm the color on the other side. When you flip your pancakes, you won’t flip them again.
I brush my griddle with bacon fat in between every round. You can also use butter or unflavored oil. This will ensure that they don’t stick. Also, using a nonstick pan can help with this, too!
Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warmed through.
Here are a few tips to making the best pancakes at home:
- Cook the bacon before you make the pancakes. This way, you can have everything ready to go once you mix the batter. If you’re trying to cook the bacon at the same time as the pancakes, it won’t be ready to go into the pancake batter.
- Mix the wet and dry ingredients separately. Get the eggs incorporated into the other wet ingredients so you don’t have stray bits of egg white in the pancakes.
- Don’t overmix the pancake batter! Lumps are OK in the batter—we just want the ingredients incorporated. Overmixing can also make for tougher pancakes.
- Don’t press down on the pancakes after flipping! This will push the air out of them and make them flatter.
Love this pancake recipe? You should also try…
- Chocolate Pancakes
- Nutella Pancakes (Chocolate Hazelnut Pancakes)
- Gluten Free Pancakes
- Dairy Free Pancakes
Homemade Pancakes with Bacon are the best savory-sweet breakfast! This easy pancake recipe comes together quickly and highlights bacon added to the batter—so you know it’s delicious! Top a stack of Bacon Pancakes with maple syrup, butter and extra bacon for the ultimate breakfast!
- 12 oz. bacon, cooked and chopped
- 1 ¾ cups all-purpose flour (210g)
- 2 tablespoons granulated sugar (32g)
- 2 teaspoons baking powder (11g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon kosher salt (2g)
- 1 ½ cups milk (12 fl. oz.)
- 2 eggs (~100g)
- 1 teaspoon vanilla extract (6g)
- 2 tablespoons unflavored oil, like vegetable or canola oil (22g)
- Softened butter
- Maple syrup
- Chopped bacon
- If you haven’t already, cook the bacon until it’s crisp. Drain on a paper towel, then chop once cooled slightly.
- Mix the pancake batter. Measure the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk together until incorporated, and set aside.
- In a smaller bowl or a liquid measuring cup, measure in the milk.
- Next, break the eggs, and stir those into the milk with the vanilla extract and oil.
- Use a fork to stir together until combined. Make sure the egg yolk and white are incorporated.
- Pour the wet ingredients into the dry ingredients. Stir until just combined with a rubber spatula. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps—they’re OK.
- Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with bacon fat, melted butter or unflavored cooking spray.
- Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
- Sprinkle 1-2 teaspoons of chopped bacon on top of the pancake batter once it’s on the griddle.
- When several bubbles have formed on the surface, flip the pancakes, and cook through.
- Repeat until all of the pancakes have been made.
- Stack the pancakes onto plates and serve with additional bacon, a pat of butter and real maple syrup. Enjoy immediately!
To freeze any extra pancakes, simply line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are frozen solid, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
Serving Size:1 pancake
Amount Per Serving: Calories: 149Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 375mgCarbohydrates: 10gFiber: 0gSugar: 2gProtein: 7g
Nutrition facts are an estimate and not guaranteed to be accurate.