Go to any breakfast joint and you can bet that bacon and pancakes are on the menu. While bacon is usually an “option” for your side choice, for me it’s never just an option. It’s a way of life.
I recently discovered that Costco has giant packages of cooked bacon in their refrigerator section and all you have to do is heat in the microwave. You can heat on the stove too, but either way you get crispy bacon in a matter of minutes and my life was forever changed. They really take our Bacon Wrapped Chicken Bites to the next level!
Having that big package of bacon in my fridge at all times has really upped my breakfast game. I have bacon at the ready to make bacon pancakes any time I want!
How to Make Bacon Pancakes
Mix the batter. Whisk together wet ingredients in one bowl, and dry ingredients in another. Use a wooden spoon (for better friction when stirring) and form a well in the center of the dry ingredients. Add the wet and stir together until just combined. Over-mixing will result in very dense pancakes, not light and fluffy ones. Let the batter rest for 10-20 minutes.
Cook the bacon. You can use precooked bacon and just chop and heat if you prefer, but I like to cook bacon on the stove top for the best flavor and just the right amount of crispiness. You can save some of the grease for cooking the pancakes if you want a really intense bacon flavor. Or you can cook bacon in the oven.
Cook the pancakes. Melt some butter in a large skillet. I like to use an electric skillet because I can control the temperature and have a larger surface to work with so I can cook more pancakes at a time. Pour on some batter and top with bacon, let it bubble, then flip and cook until done. Easy peasy.
Top Tips for Making and Serving Bacon Pancakes
If you are cooking your bacon on the stove top, cut your bacon right into the pan using kitchen shears. Much easier and less messy than chopping on a cutting board after it’s cooked!
If you’re making a lot of pancakes, keep them warm in a 200 degree oven. Place cooked cakes in a baking pan or on a baking sheet but do not cover. Add more as they are cooked. Do not keep in the oven for more than 30 minutes or they will begin to dry out.
Top your bacon pancakes with butter, maple syrup, fruit syrup, fresh fruit or whipped cream.
Refrigerator storage: Keep bacon pancakes tightly wrapped in an airtight container or resealable bag in the fridge for 3-4 days. Reheat a few at a time in the microwave in 30 second increments until hot.
Freezer storage: Freeze pancakes on a baking sheet in a single layer, or wrap each one individually. Store in an airtight container or freezer bag and freeze for up to 3-4 months. Thaw in the fridge overnight and reheat in the microwave.
More Breakfast Recipes to Try
Planning a big brunch or just like to have breakfast options for your family? These are some of our favorites for weekend brunch or even breakfast for dinner!
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another medium bowl, whisk together buttermilk, melted butter and egg. Using a wooden spoon, make a well in the center of the flour mixture, then pour in the buttermilk mixture. Gently stir just until barely combined; small lumps may still remain. Set aside to rest while you cook the bacon.
Cook bacon in a hot skillet over medium-high heat. Once fat is rendered and bacon is crisp, transfer to a paper towel lined plate to drain. Chop up bacon into small pieces. *TIP - Make this process even simpler by cutting the raw bacon into the skillet with kitchen shears. Pour out the bacon grease and wipe out the skillet. Or, you can use a tablespoon of bacon grease for cooking the pancakes.
Melt a tablespoon of butter (or use bacon grease) in the skillet. Pour a ¼ cup of pancake batter into the skillet and top with a sprinkle of bacon pieces. Cook for about 2 minutes, or until small bubbles form and begin to burst. Flip pancake and cook for for another minute or until golden. Transfer to a plate, bacon side up. Repeat with remaining batter and bacon, adding more butter to the pan as needed. Keep warm in a 200 degree oven or cover plate with foil.
The number of pancakes yielded in this recipe depends on the size of your pancakes. The recipes makes 4 servings so one serving would be a fourth of the final amount.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.