Bacon Pancakes bring crisp chopped bacon into fluffy buttermilk pancakes, combining savory, smoky pieces with warm maple syrup. Bacon is sprinkled onto each measured round while its first side cooks, so every pancake receives an even share and reveals bacon when flipped.
The recipe makes 8–12 pancakes, equal to 4 servings, in 30 minutes: 15 minutes of preparation and 15 minutes of cooking. Each pancake begins with ¼ cup batter and cooks about 2 minutes on the first side and 1 minute on the second.
Bacon Pancake Ingredients
For the batter, gather 1 cup all-purpose flour, spooned and leveled; 2 tablespoons sugar; 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon coarse salt; 1¼ cups buttermilk; 2 tablespoons unsalted butter, melted; and 1 large egg.
You also need exactly 8 bacon slices, plus butter for cooking and serving and maple syrup for serving. Bacon grease may replace the skillet butter during cooking if desired.
If you enjoy this recipe, you may also like English Muffin Breakfast Pizza.
How to Make Bacon Pancakes
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Separately whisk buttermilk, melted butter, and the egg.
- Pour wet into a well in the dry mixture and stir only until barely combined; let it rest with small lumps remaining.
- Cook 8 bacon slices crisp over medium-high heat, drain, and chop.
- Heat a skillet over medium or a griddle to 350°F; melt 1 tablespoon butter or bacon grease.
- Pour ¼ cup batter and sprinkle with bacon.
- Cook about 2 minutes until bubbles burst, flip, and cook 1 minute until golden.
- Repeat and serve 8–12 pancakes with butter and warm maple syrup.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Measure Flour by Spoon and Level
Whisk the Wet Ingredients Separately
Stir Only until Barely Combined
Cook Eight Bacon Slices until Crisp
Prepare the Skillet or Griddle
Portion One-Quarter Cup Batter
Watch for Bubbles before Flipping
Cook the Second Side One Minute
Keep Warm and Serve Four
Refrigerate or Freeze Leftovers
Conclusion
Whisk 1 cup flour with sugar, baking powder, baking soda, and salt. Separately whisk 1¼ cups buttermilk, 2 tablespoons melted butter, and 1 egg; barely combine and rest. Cook 8 bacon slices crisp, drain, and chop. On a buttered skillet over medium heat or 350°F griddle, pour ¼ cup batter, add bacon, cook about 2 minutes, flip, and cook 1 minute. Make 8–12 pancakes and serve 4 with butter and warm maple syrup.
Frequently Asked Questions
- → Should Bacon Pancake batter be perfectly smooth?
No. Stir only until barely combined; small lumps should remain while the batter rests.
- → What temperature should an electric griddle use?
Preheat an electric griddle to exactly 350°F, or use a skillet over medium heat.
- → How much batter is used per pancake?
Pour exactly ¼ cup batter for each pancake, then sprinkle chopped bacon on the wet surface.
- → How many Bacon Pancakes does the recipe make?
The recipe yields 8–12 pancakes, divided into exactly 4 servings.