Bacon Pancakes
Bacon Pancakes are the kind of breakfast that feel like a treat but don’t take all morning to make. With crispy bacon inside fluffy pancakes and a drizzle of syrup over top, they’re equal parts cozy and craveable.
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.
Nutrition
Serving: 1servingCalories: 463kcalCarbohydrates: 35gProtein: 14gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 113mgSodium: 978mgPotassium: 260mgFiber: 1gSugar: 6gVitamin A: 464IUVitamin C: 0.01mgCalcium: 172mgIron: 2mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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