Bacon Pancakes
Bacon Pancakes are a perfect combination of savory, crispy bacon and soft, sweet pancakes — making an irresistible breakfast option that’s both easy to make and delicious to eat.
Bacon Pancakes
These pancakes are a delightful mix of sweet and savory, blending the fluffy comfort of traditional pancakes with the satisfying crunch of crispy bacon.
In each bite, the smokiness of crispy bacon perfectly complements the soft pancake, making for a harmonious blend of flavors and textures. When topped with the likes of maple syrup, butter, or extra bacon, they transform into a breakfast favorite.
These pancakes are not just tasty but also simple to whip up, making them a great choice for any meal, whether it’s a leisurely weekend brunch or a quick weekday breakfast. I love pairing these pancakes with trendy breakfast beverages like Dalgona coffee or Maca coffee!
Why you will love this recipe
- They’re a deliciously sweet breakfast option, plus the protein!
- Offers a satisfying contrast, mingling the crispness of bacon with the soft, fluffy texture of pancakes.
- This recipe is easy to make — it only requires basic ingredients and kitchen tools.
- Pairs well with a variety of toppings, allowing for customization with syrups, fruits, or even yogurt.
How to Make Perfect Bacon Pancakes
Blend Ingredients: Combine the milk, vanilla extract, eggs, baking powder, baking soda, salt, and brown sugar in a blender and mix until smooth. Add flour and blend briefly. A whisk and bowl work, too, but sift the flour first.
Prepare Bacon: Fry the diced bacon in a hot skillet until brown and crispy, then set aside. Keep the bacon grease in the skillet for cooking pancakes.
Cook Pancakes: Add the pancake batter to the same skillet over medium-low heat. Add bacon bits on top while the batter is still runny. Flip when bubbles form, being gentle to maintain fluffiness.
Serve: Enjoy the pancakes warm with toppings like maple syrup, butter, or more bacon. Keep them warm in a low-heat oven if serving later.
Pro Tips
- Preheat skillet properly. To get evenly cooked bacon with a crispy texture, a properly preheated skillet is key!
- Room temperature ingredients. Room-temperature milk and eggs blend into a smoother batter.
- Balancing bacon grease. Keeping bacon grease in the skillet enriches the flavor of these pancakes. If it’s too greasy, I’ll just leave a thin layer and drain the excess.
- Avoiding dry pancakes. If needed, adding butter to the skillet before cooking the pancakes prevents them from drying out when cooking.
- Caution against overmixing. When using either a blender or a whisk, it’s crucial to avoid overmixing the batter. Overmixing leads to dense pancakes, so mixing should be done only until the ingredients are just combined, resulting in those fluffy pancakes.
Key Ingredients and Substitutions for Bacon Pancakes
Milk: Cow’s milk is used in pancake batter to add moisture and richness. Non-dairy alternatives like almond, soy, and oat milk can also be used! I recommend oat milk because it has the thickest consistency, which mimics the texture of cow’s milk.
Vanilla Extract: Vanilla extract adds a subtle sweetness and aroma to the bacon pancakes. If unavailable, maple syrup or almond extract can be used as substitutes!
Toppings: Classic pancake toppings like maple syrup, cream, and extra bacon are delicious for this recipe. Sometimes, I like to get creative and add things like fruit compotes, honey, yogurt, or a sprinkle of powdered sugar.
Eggs: Pancakes hold their shape best when there’s an egg in the batter. However, alternatives like mashed bananas, applesauce, flax eggs, or commercial egg replacers can also bind the batter together.
Frequently Asked Questions about Bacon Pancakes
How To Store Bacon Pancakes
Store leftover pancakes in an airtight container in the refrigerator. They can last up to 3 days and can be reheated in a microwave or toaster for a quick breakfast or snack.
Freezing pancakes is a great way to extend their shelf life. Once cooled, they can be stacked with parchment paper in between each pancake and stored in a freezer-safe bag or container for up to 2 months.
How Long Should Bacon Pancakes Be Cooked On Each Side?
Pancakes with bacon should be cooked for about 1-2 minutes on each side or until bubbles form on the surface and the edges start to look set.
What Is The Ideal Thickness For the Pancake Batter?
The ideal thickness for bacon pancake batter is similar to a heavy cream, allowing it to spread slightly on the skillet but still hold shape for a fluffy result.
Bacon Pancakes
Bacon Pancakes are a perfect combination of savory, crispy bacon and soft, sweet pancakes — making an irresistible breakfast option that’s both easy to make and delicious to eat.
Servings 4 Servings
Calories 604kcal
Ingredients
- 1 cup milk Non-dairy also works
- 1 tsp Vanilla extract
- 2 small eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp brown sugar
- 2 cup all purpose flour
- 8 oz bacon strips diced and cooked
- 2 tbsp butter for cooking
- Maple syrup, cream, and or extra bacon as toppings
Instructions
- Mix the milk with vanilla extract, eggs, baking powder, baking soda, salt, and brown sugar in a blender. Pulse until combined. Then, incorporate flour and give it a short blend until smooth. I’ve used a blender for a smoother consistency, but you can get the job done just by using a whisker and a mixing bowl. In that case, I’d advise you to sift the flour first to avoid lumps. Whether using a blender or a whisk, be cautious not to overmix the batter. Overmixing can lead to dense pancakes. Mix until the ingredients are just combined for a fluffy result.
- Cook diced bacon in a previously heated skillet until it gets brownish and crispy. Remove the bacon from the skillet and set it aside. Leave the bacon grease in the skillet.
- Use the same skillet to cook your pancakes. Place the skillet over medium-low heat and add 1 tbsp of butter if necessary. Then, drop some pancake mixture into the skillet. On top of the pancake batter, add some cooked bacon while is still runny. Cook the pancake for 1- 2 minutes or until the edges begin to settle. Wait until you see bubbles forming on the surface of the pancake before flipping. This indicates that the bottom is cooked. Flip gently to avoid deflating the pancakes. Repeat until you run out of batter.
- Serve warm with maple syrup, butter, or extra bacon on top. If making a large batch, warm the cooked pancakes in a low-temperature oven until ready to serve.
Notes
Useful tips
- Leaving the bacon grease in the skillet adds a rich, smoky flavor to the pancakes. If you find it too greasy, you can drain a bit of the excess grease and keep a thin layer for added flavor. On the contrary, when is too dry, add butter.
Nutrition
Calories: 604kcal | Carbohydrates: 58g | Protein: 18g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 998mg | Potassium: 308mg | Fiber: 2g | Sugar: 9g | Vitamin A: 397IU | Calcium: 164mg | Iron: 4mg
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I was expecting a full video and instead I got 10 seconds of perfection and really it just makes sense. It’s Bacon Pancakes people, the song tells you everything you need to know..what more could we ask for?
I’m happy to comment on this bacon pancakes recipe. The article is really detailed and helpful, including all the information needed to make perfect pancakes.
This cake is delicious and would be great with a glass of milk.
In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix — lumps are okay.