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These Bacon Pancakes are fluffy, golden, and packed with crispy bits of salty bacon in every bite. Sweet batter, savory bacon, and a drizzle of maple syrup make it the weekend breakfast your family will ask for on repeat.
If you love a fun pancake breakfast, you might also like my Buttermilk Pancakes, German Pancakes, or Greek Yogurt Pancakes.
3 Tips That Really Matter For This Recipe
A few things that make a real difference with this recipe:
- Don’t overmix the batter. Lumpy batter is exactly what you want. Overmixing develops gluten and gives you dense, flat pancakes instead of light and fluffy ones.
- Cook the bacon first. The batter needs 10 to 15 minutes to rest before cooking, which is just enough time to fry your bacon. Precooked bacon is also a great shortcut here.
- Add bacon to the batter in the pan, not before. Pour your batter into the skillet first, then sprinkle the bacon pieces on top. This keeps the bacon from sticking to the pan and ensures even coverage on every pancake.
RECIPE WALK-THROUGH
How To Make Bacon Pancakes
See the recipe card below for full, detailed instructions
This recipe comes together in two stages: cook the bacon, mix the batter, then bring them together in the pan. Here’s how to do it.
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Set aside.
Step 2: Mix the Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, melted butter, and egg until combined.
Step 3: Combine and Rest the Batter
Use a wooden spoon to make a well in the center of the dry ingredients. Pour in the wet mixture and stir gently until just combined. The batter will be lumpy, and that’s what you want.
Set the batter aside to rest for 10 to 15 minutes while you cook the bacon.
Step 4: Cook the Bacon
Cook the bacon in a hot skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate to drain, then chop into small pieces.
Quick Tip: use kitchen shears to snip the raw bacon directly into the pan. It speeds things up and makes cleanup easier.
Once the bacon is cooked, pour off the grease and wipe out the skillet.
- More Bacon Flavor: If you want a more intense bacon flavor in your pancakes, save a small amount of the grease to use in place of butter when cooking them.
Step 5: Cook the Pancakes
Heat a large skillet or griddle over medium heat and melt a small pat of butter. Pour about ¼ cup of batter per pancake onto the pan. Immediately sprinkle a pinch of bacon pieces on top of each one.
Cook for about 2 minutes, until small bubbles form on the surface and begin to pop. Flip and cook for another minute or so until the bottom is golden brown.
Transfer to a plate, bacon side up, and repeat with the remaining batter. Add more butter to the pan between batches as needed.
Keeping them warm: If you’re making a big batch, place cooked pancakes in a single layer on a baking sheet in a 200-degree oven. Don’t cover them or they’ll steam and go soggy. Pull them out within 30 minutes.
What to Serve With Bacon Pancakes
Bacon pancakes are pretty satisfying on their own, but if you’re building out a full breakfast spread, here are some easy sides that pair well:
- Crispy Hash Browns or Easy Breakfast Potatoes for something hearty
- Hash Brown Waffles if you want a fun potato twist
- Baked Egg Muffins or Scrambled Egg in a Mug for an easy protein
- Yogurt Parfait for something light and fresh on the side
Storage Tips
Storage and Reheating
Refrigerator: Let pancakes cool completely, then store in an airtight container or zip-top bag for up to 3 to 4 days.
Freezer: Freeze pancakes in a single layer on a baking sheet first, then transfer to a freezer bag. They keep well for up to 2 months. Reheat straight from frozen in the toaster or oven.
Reheating: A few at a time in the microwave in 30-second increments works fine. For crispier results, warm in a 350-degree oven for 5 to 10 minutes.
Frequently Asked Questions
Should I cook the bacon before making the pancakes?
Yes. Cook the bacon first and let the batter rest while you do. The timing works out perfectly, and that 10 to 15 minute rest actually helps the pancakes turn out lighter and fluffier.
Can I use precooked bacon?
Absolutely. Just chop it into small pieces and warm it up before adding. The texture will be slightly softer than freshly cooked bacon, but it’s a great timesaver and works just as well in the pancakes.
Why are my pancakes coming out flat?
The most common reason is overmixing the batter. Once you combine the wet and dry ingredients, stir just until they come together. Lumps are fine. Also make sure your baking powder is fresh, since old leavening loses its lift.
Can I make the batter ahead of time?
Yes. Cover the batter and refrigerate for up to 24 hours. Give it a gentle stir before cooking and let it come to room temperature for a few minutes first. The pancakes may be slightly less fluffy but will still be great.
More Breakfast Favorites
Bacon Pancakes
Ingredients
For the Batter:
- 1 cup all-purpose flour spooned and leveled
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 tablespoons unsalted butter melted
- 1 large egg
For the Pancakes:
- 6 to 8 strips bacon
- 1 to 2 tablespoons butter for the pan
- Maple syrup and butter for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, melted butter, and egg.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon until just combined. Batter will be lumpy. Set aside to rest for 10 to 15 minutes.
- While the batter rests, cook the bacon in a skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate and let drain. Chop into small pieces.
- Pour off the bacon grease and wipe out the skillet (or save a small amount to cook the pancakes for extra bacon flavor). Heat over medium and add a pat of butter.
- Pour ¼ cup of batter per pancake onto the pan. Sprinkle bacon pieces on top of each one. Cook for about 2 minutes, until bubbles form and begin to pop on the surface.
- Flip and cook for another minute, until the bottom is golden brown. Transfer to a plate, bacon side up.
- Repeat with remaining batter and bacon, adding butter to the pan as needed. Serve immediately with butter and warm maple syrup.
Notes
- Don’t overmix. Stir until just combined. Lumps are normal and give you a fluffier pancake.
- Let the batter rest. 10 to 15 minutes lets the leavening activate and helps the pancakes puff up properly.
- Precooked bacon works great. Just chop it up and it’s ready to go.
- Use kitchen shears. Snip raw bacon directly into the skillet and skip the knife and cutting board.
- Save the grease. Use a small amount of reserved bacon grease instead of butter for a more intense bacon flavor.
- Keep them warm. Place cooked pancakes in a single layer on a baking sheet in a 200-degree oven. Don’t cover or they’ll steam. Remove within 30 minutes.
- Try a chocolate chip variation. Mix a small handful of mini chocolate chips into the batter along with the bacon for a sweet-salty combo that’s really something.
- Refrigerator: Store in an airtight container for 3 to 4 days.
- Freezer: Freeze for up to 2 months. Reheat in the microwave, toaster, or a 350-degree oven.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Can I make this with boxed waffle mix if I don’t have some of the correct ingredients
It won’t quite be the same but you could try it.