Bacon pancakes are a favorite breakfast at our house. Crisp-cooked bacon is added to an easy, classic pancake batter for a fun way to start the day.
We start almost every Sunday with a batch of pancakes.
It’s a tradition that began years ago, but my kids never tire of it. That’s probably because I always change up the pancake variety to keep breakfast interesting.
Bacon pancakes came about because of our love of the show Adventure Time and the catchy song Jake sings as he’s making breakfast. They’re now a family favorite!
While bacon pancakes might seem decadent, I find that with this recipe we actually eat less bacon than if we were cooking bacon to serve on the side.
Add maple syrup, and you have a breakfast classic!
Tips for Making Pancakes with Bacon
Cook your bacon to crisp before making the pancake batter.
You can bake bacon in the oven to make this step a snap. Simply place as much bacon as you need to cook on a lined baking sheet and bake at 400°F until crisp.
The bacon should be cooked until crispy because it will soften a bit while it rests in the pancake batter.
If you don’t cook it long enough, the bacon pieces in the pancakes will be chewy.
Use paper towels to pat off any excess bacon grease.
I chop the bacon for the batter rather than pouring batter over strips. This helps get bacon flavor throughout the pancake while making it much easier to eat.
Save some extra chopped bacon for topping the pancakes, if you like.
Don’t overmix the batter. Pancake batter is OK with a few lumps!
I do not recommend using a blender to mix pancake batter, because it works too quickly and will overmix, which can result in tough pancakes.
Let your pancake batter rest while you heat up your griddle or frying pan.
This helps the flour absorb more of the liquid and let the gluten relax, resulting in a lighter pancake.
Add the melted butter just before cooking to help make the pancakes fluffy and more delicious.
Flip the pancakes just once during cooking. They should be flipped when the edges look dry and bubbles form on the surface.
Keep the pancakes warm in a microwave as you cook the rest of the batter.
Bacon Pancake FAQ
I recommend using your favorite bacon, or whatever you already have on hand. There’s no need to make a special trip!
I like to use thick-cut applewood smoked bacon. Just make sure to cook it completely before adding to the batter.
When pancakes have mix-ins, it’s a little harder to make them perfectly round. Pour the batter onto the griddle slowly.
Adding a slight amount of flour (1 tablespoon at a time) to the batter can also help make it thicker and easier to form circles.
Whisk in milk 1 tablespoon at a time until your batter is the desired consistency. Pancake batter should be pourable, but not runny.
Store any leftovers in an airtight container in the refrigerator for 3-5 days.
Reheat pancakes as needed in the microwave for about 30 seconds, or until heated through.
My bacon pancakes recipe makes approximately 16 pancakes. The recipe is easily doubled or even tripled if you want to freeze pancakes for another time.
Other Pancake Recipes to Enjoy
I hope you enjoy making bacon pancakes at your house!
- 6 slices bacon, cooked crisp and chopped
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cup milk
- 2 eggs
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 4 tablespoons butter, melted and cooled
- If bacon is not already cooked, do it now. Drain excess grease and chop into small pieces.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, eggs, maple syrup, and vanilla. Pour into dry ingredients and whisk until incorporated; a few lumps is fine. Fold in bacon pieces. Let batter rest at least 15 minutes while you prepare the pan.
- Preheat your griddle to 350°F or set a frying pan over medium heat. Test heat by flicking water onto the surface; if it sizzles it is ready.
- Stir melted butter into batter. Use a ⅓-cup measure to pour batter onto the griddle. Cook until edges look dry and bubbles form on the top, then flip and cook until golden. Repeat with remaining batter.
- Serve with butter and maple syrup.
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Nutrition Information:Yield: 5 Serving Size: 3 pancakes
Amount Per Serving: Calories: 453Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 119mgSodium: 832mgCarbohydrates: 52gFiber: 2gSugar: 9gProtein: 16g