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 240g
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 large eggs ~100g
1 teaspoon pure vanilla extract 6g
2 tablespoons unflavored oil like vegetable or canola oil (22g)

Toppings

Softened butter
Pure maple syrup
Chopped bacon

Instructions

Cook the 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 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 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 bacon, a pat of butter and real 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