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Bacon Pancakes are a perfect combination of sweet and salty. Topped with butter and maple syrup, these fluffy pancakes with bits of salty bacon are delicious for a lazy Saturday breakfast or Sunday brunch.
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Bacon Pancakes Any Time of the Day!
Go to any breakfast joint and you can bet that pancakes and bacon 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 this bacon pancakes recipe any time I want! They are the perfect breakfast and a true family favorite!
Ingredients for Bacon Pancakes
- All-purpose flour – The base of the pancake batter.
- Sugar – For a little hint of sweetness.
- Baking powder and Baking soda – To make your pancakes rise beautifully.
- Buttermilk – To make those fluffy pancakes moist. It also reacts with the baking soda to create air bubbles in the batter and help make them extra fluffy. If you don’t have any on hand, check out my post on How to Make Buttermilk.
- Unsalted butter – I always add a pinch of salt to the batter for balance.
- 1 large egg – Acts as the binder in the batter to help give the pancakes structure. The yolk also provides some richness.
- Bacon – Last but certainly not least! Cook it nice and crisp, then add it to the pancakes for an incredible savory/sweet flavor. Use any brand you like, even turkey bacon.
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 or griddle. 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 some batter onto the hot griddle or skillet, top with bacon, let it bubble, then flip and cook until golden brown. Easy peasy.
- Top your bacon pancakes with butter, maple syrup, fruit syrup, fresh fruit or whipped cream.
- Pair your pancake breakfast with a Strawberry Banana Smoothie in the spring, a Pineapple Smoothie in the summer and an Apple Smoothie in the fall!
What to do with Leftovers
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 parchment paper lined 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.
- 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, work in batches and keep them warm in a 200 degree oven. Place cooked cakes in a baking pan or on a baking sheet but do not cover. Do not keep in the oven for more than 30 minutes or they will begin to dry out.
- Feeling a little crazy? Try mixing in some chocolate chips with the bacon for something truly phenomenal!
More Pancake Recipes to Try
Planning a big brunch or just like to have breakfast options for your family? These are some of our favorite pancake recipes for weekend brunch or even breakfast for dinner!
- Chocolate Chip Pancakes
- Pumpkin Pancakes
- Fluffy Blueberry Pancakes
- Greek Yogurt Pancake Recipe
- Swedish Pancakes
- 1 cup all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 1/4 cups buttermilk
- 2 tablespoons unsalted butter melted
- 1 large egg
- 8 slices bacon
- Maple syrup
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
- 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.
- Heat the skillet over medium heat, or preheat an electric griddle to 350℉. 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.
- Serve immediately, topped with butter and warm maple syrup.
- The number of pancakes yielded in this recipe depends on the size of your pancakes. The recipe makes 4 servings.
- 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.