Bacon Pancakes (Print Version)
# Ingredients:
→ Pancake Batter
01 -
1 cup all-purpose flour (spooned and leveled)
02 -
2 tablespoons sugar
03 -
1 1/2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon coarse salt
06 -
1 1/4 cups buttermilk
07 -
2 tablespoons unsalted butter, melted
08 -
1 large egg
→ Bacon & Toppings
09 -
8 slices bacon
10 -
Butter for cooking and serving
11 -
Maple syrup for serving
# Instructions:
01 -
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Make a well in the flour mixture, pour in the buttermilk mixture, and gently stir just until barely combined. Small lumps may remain. Set aside to rest.
02 -
Cook bacon in a hot skillet over medium-high heat until fat is rendered and bacon is crisp. Transfer to a paper towel-lined plate to drain, then chop into small pieces. Pour out bacon grease and wipe out the skillet (or save a tablespoon for cooking pancakes).
03 -
Heat the skillet over medium heat or preheat an electric griddle to 350°F. Melt a tablespoon of butter (or use bacon grease) in the skillet.
04 -
Pour 1/4 cup of pancake batter into the skillet and top with a sprinkle of bacon pieces. Cook for about 2 minutes until small bubbles form and begin to burst. Flip and cook for another minute until golden. Transfer to a plate, bacon side up.
05 -
Repeat with remaining batter and bacon, adding more butter as needed. Keep warm in a 200°F oven or cover with foil. Serve immediately, topped with butter and warm maple syrup.
# Notes:
01 -
These bacon pancakes are a perfect combination of sweet and savory - fluffy and delicious with maple syrup.
02 -
Perfect for Saturday breakfast or Sunday brunch.
03 -
TIP: Make this process simpler by cutting the raw bacon directly into the skillet with kitchen shears.
04 -
The number of pancakes depends on size - this recipe makes 4 servings.
05 -
Store leftovers in the fridge for 3-4 days or freeze for up to 3-4 months.