Bacon Pancakes
These Bacon Pancakes are fluffy, golden, and packed with crispy bits of salty bacon in every bite. Sweet meets savory in the best way for an easy weekend breakfast the whole family loves.
Servings: 4 people
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
Batter Tips
- 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
Calories: 434kcal | Carbohydrates: 35g | Protein: 13g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 816mg | Potassium: 388mg | Fiber: 1g | Sugar: 10g | Vitamin A: 374IU | Calcium: 162mg | Iron: 2mg
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