Bacon Pancakes
Mornings get a lot easier when I know there’s bacon and pancakes involved. I don’t always have the energy for a big breakfast, but this recipe makes it feel doable without much fuss. Bacon Pancakes are exactly what they sound like: salty, crispy bacon cooked right into fluffy pancakes, no extra pans or timing guesswork needed. It’s simple, satisfying, and the kind of breakfast that makes people excited to come to the table.
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Nothing beats getting that salty crunch in every single bite. Bacon on the side just doesn’t compete. Everything cooks on the griddle, so cleanup’s easy and the whole process feels manageable, even when the coffee hasn’t kicked in yet. When breakfast needs to be filling, fast, and feel a little special, this is the one I count on.
This is one of my family’s go-tos for weekend breakfast and brunch. And, if you cook the bacon ahead of time, then breakfast is ready in no time! You can make these in a cast-iron skillet, an indoor griddle, or even your outdoor Blackstone or griddle top. I love making breakfast outside in the morning!
Ingredients
- Bacon slices – I find that regular sliced (versus thick-cut) bacon works best in this recipe. Thick-cut gets too chewy.
- All-purpose flour – No need to sift the flour first.
- Light brown sugar – Or you can use white granulated sugar.
- Baking powder – Ensure your baking powder is fresh so that the pancakes rise properly.
- Baking soda
- Kosher salt – If you are using table salt, then only use ½ teaspoon.
- Ground cinnamon
- Whole buttermilk – You can use regular milk if you don’t have buttermilk. Or, use my cheat of mixing 1 ½ cups of milk with ¼ cup of sour cream. Top it up with milk to get to 2 cups. Whisk well and it works in a pinch as a buttermilk substitute.
- Eggs – Extra large eggs also work. This recipe isn’t fussy.
- Unsalted butter – You can use salted butter as well.
- Maple syrup – Or your favorite pancake toppings.
How To Make Bacon Pancakes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating your electric griddle to 350°F. I love using one because it gives you even heat, plenty of space to work with, and keeps everything moving without needing multiple pans. Plus, it’s a breeze to wipe down between batches.
Lay the bacon strips in a single layer on the hot surface. A cast iron bacon press helps keep them flat while they cook, so you get even browning without curly edges. Flip occasionally until crisp, then set aside while you prep the pancakes.
Once the bacon’s done, wipe down the griddle with a reusable griddle cleaning pad while it’s still warm. It makes cleanup quicker and helps avoid flavor carryover into the pancakes.
Whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, and cinnamon. To keep things light and even, I like using a hand crank flour sifter, it helps break up clumps and gets everything well mixed without much effort.
Add the buttermilk and eggs, then stir in the melted butter. Let the batter sit for 5 minutes to thicken slightly. I pour the batter into a batter dispenser at this point. It makes portioning neat and consistent and helps keep things tidy when you’re working over a hot griddle.
Place your cooked bacon strips a few inches apart on the cleaned griddle. Then pour about ¼ cup of batter right over each one using the dispenser. This step is where the magic happens, you get that bacon sealed into the pancake with zero guesswork.
When bubbles start to form on top and the bottom is golden brown, it’s time to flip. A thin-edged stainless steel turner makes flipping super easy without tearing the pancake or shifting the bacon inside.
Let them cook a few more minutes until both sides are golden and the pancakes are cooked through. If you’re feeding a crowd, keep finished pancakes warm in a 200°F oven until ready to serve.
Chef Jenn’s Tips
- Use a griddle or large cast iron pan so you can cook multiple bacon strips and pancakes at once. That surface space saves you time.
- Don’t skip the 5-minute rest for the batter. It helps the flour hydrate and makes the pancakes extra tender.
- You can make the bacon ahead of time and just warm it briefly on the griddle before adding the batter.
- If your griddle runs hot, turn it down a little after cooking the bacon so the pancakes don’t brown too quickly.
Recommended
Make It A Meal
I love serving Bacon Pancakes with a side of soft scrambled eggs or a little fresh fruit to lighten things up. For a cozy weekend brunch, pair them with hot coffee or a chai latte and call it good. If you’ve got leftovers, they reheat well and make a great grab-and-go breakfast.
Storage
Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them between layers of parchment paper in a zip-top bag for up to 2 months. Reheat in a toaster oven or warm skillet until heated through.
Bacon Pancakes
Equipment
Ingredients
- 12 bacon slices
- 1 ¾ cups all-purpose flour
- 1 tablespoon light brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 cups whole buttermilk
- 2 large eggs beaten
- ¼ cup unsalted butter melted
- Maple syrup for serving
Instructions
- Preheat a griddle to 350°F so it's ready for the bacon and pancakes to go straight on. A flat-top or electric griddle gives you the most even heat.
- Arrange the bacon in a single layer on the hot griddle. Let it cook, flipping now and then, until it's golden and crisp, about 8 to 10 minutes. Once it’s done, transfer it to a paper towel–lined plate to drain. Carefully wipe the griddle clean of excess grease.
- Whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
- Add the buttermilk and eggs to the dry mixture. Gently whisk until it’s mostly combined. Stir in the melted butter last. The batter will be a little lumpy, and that’s okay. Let it sit for 5 minutes to thicken slightly.
- Place the cooked bacon strips about 3 inches apart on the hot griddle. This gives the pancakes space to spread.
- Pour about 1/4 cup of batter directly over each strip of bacon. Let it settle and spread into a pancake.
- Cook until you see bubbles forming on the surface and the edges start to look set, about 3 to 4 minutes. Use a wide spatula to gently flip each pancake.
- Flip and continue cooking another 3 to 4 minutes until the second side is golden brown and the pancakes are cooked through.
- Repeat with the remaining batter and bacon. If you’re working in batches, keep finished pancakes warm in a 200°F oven on a baking sheet while you cook the rest.
- Serve warm with maple syrup.
Notes
Chef Jenn’s Tips
- Use a griddle or large cast iron pan so you can cook multiple bacon strips and pancakes at once. That surface space saves you time.
- Don’t skip the 5-minute rest for the batter. It helps the flour hydrate and makes the pancakes extra tender.
- You can make the bacon ahead of time and just warm it briefly on the griddle before adding the batter.
- If your griddle runs hot, turn it down a little after cooking the bacon so the pancakes don’t brown too quickly.
