Bacon 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!

Prep Time 15

Cook Time 20

Total Time 35

Servings pancakes

Calories 149kcal

Ingredients

12 oz. bacon cooked and chopped
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups milk
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons unflavored oil like vegetable or canola oil

Toppings

Chopped bacon
Softened butter
Pure maple syrup

US Customary - Metric

Instructions

Cook 12 oz. bacon until it’s crisp. (You may do this on the stovetop or in the oven.) Drain on a paper towel, then chop once cooled slightly.
Mix the pancake batter. Measure 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt into a large bowl. Whisk together until incorporated, and set aside.
In a smaller bowl or a liquid measuring cup, measure in 1 ½ cups milk.
Next, break the 2 large eggs, and stir those into the milk with the 1 teaspoon pure vanilla extract and 2 tablespoons unflavored oil.
Use a fork to beat the wet ingredients 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 Chopped bacon, a pat of Softened butter and Pure maple syrup. Enjoy immediately!

Notes

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.

Nutrition