- Prepare the Ingredients
Gather your ingredients: 12 oz thick-cut bacon, 1.5 cups all-purpose flour, 3.5 tsp baking powder, 2 tbsp granulated sugar, 1/2 tsp fine salt, 1 large egg, 1.25 cups whole milk, and pure maple syrup for serving.
- Cook & Render the Bacon
In a large skillet or griddle over medium heat, cook the bacon until crisp and golden brown, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Once cool, chop into small pieces. Carefully pour the rendered bacon fat from the skillet into a heatproof bowl or measuring cup. You should have about 1/4 cup of fat.
- Mix the Dry & Wet Batters
In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a separate medium bowl, whisk the egg, then whisk in the milk and 1/4 cup of the reserved bacon fat (if you're short, supplement with melted butter).
- Combine & Cook the Pancakes
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold together until just combined—lumps are okay! Gently fold in the chopped bacon. Heat your cleaned skillet or griddle over medium-low heat and lightly grease with a bit of the remaining bacon fat. For each pancake, pour about 1/4 cup of batter. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, 1-2 minutes more. Serve immediately with maple syrup.
- Calories:420 kcal
- Protein:18 g
- Carbohydrates:48 g
- Sugar:14 g
- Salt:1.2 g
- Energy:1757 kJ
- Fat:18 g
You know that moment when you can’t decide between sweet, fluffy pancakes and the savory, salty perfection of crispy bacon? Let’s end the debate right now and just combine them. I’m talking about bacon pancakes—the ultimate breakfast mash-up that turns a regular Saturday morning into a reason to get out of bed. This isn’t just about mixing bits of bacon into batter; it’s a deliberate, glorious union where the rendered, smoky fat from the bacon becomes part of the pancake’s very soul, creating a savory-sweet symphony in every bite. The result is something greater than the sum of its parts: crisp-edged, tender-crumbed wonders with a flavor that will make you rethink breakfast forever.
The Legend (and Lore) Behind Bacon Pancakes
While you might think this is a modern brunch gimmick, the history of marrying pork and griddle cakes goes way back. Pancakes themselves are ancient, and adding cured meats is a thrifty, flavor-boosting tradition from farm kitchens where nothing went to waste. The contemporary American version, however, really took off as a celebration of indulgence. It’s the culinary equivalent of putting on your comfiest sweater—it just feels right. For a deep dive into the science of perfect pancakes, I always turn to the wizards at Serious Eats.
What Makes This Version Sing
Most recipes just tell you to chop up some cooked bacon and stir it in. That’s fine, but it’s a missed opportunity. The real magic here is cooking the bacon first and using its rendered fat in the batter. It infuses every nook and cranny of the cake with a subtle, smoky richness that vegetable oil or butter simply can’t match. You get the crispy bits and the foundational flavor. It’s a pro move that takes this breakfast staple from tasty to transcendent.
The One Pro-Tip You Absolutely Need
Here’s my “aha!” moment: don’t overmix the batter. I used to stir until it was completely smooth, which made for tough, dense pancakes. Lumps are your friend! A few dry streaks of flour are perfectly fine. When you gently fold in the wet ingredients just until combined, you avoid developing too much gluten, ensuring your finished bacon pancakes are tender and light, with a lovely, airy crumb. It’s the difference between a good pancake and a great one.
Serving & Pairing: Think Beyond the Syrup Bottle
Of course, pure maple syrup is a classic for a reason. But let’s play! The salty-smoky notes in these beauties pair wonderfully with a dollop of tangy crème fraîche or a drizzle of warm honey. For a savory twist, top them with a softly fried egg. Beverage-wise, skip the orange juice. The richness begs for something with a bit of cut: a strong black coffee, a tart grapefruit mimosa, or even a crisp lager if you’re feeling brunchy.
Variations for Every Kitchen
This recipe is wonderfully adaptable. For a bit of sweet heat, add a few tablespoons of chopped candied jalapeños to the batter with the bacon. Feeling fancy? Swap the bacon for diced pancetta or prosciutto. If you need a gluten-free version, a high-quality 1:1 gluten-free flour blend works like a charm. And for a dairy-free option, use your favorite plant-based milk—the bacon fat will still carry the flavor torch.
Make-Ahead & Storage Wisdom
You can cook the bacon and mix the dry ingredients the night before. In the morning, just combine the wet and dry. Leftover bacon pancakes? Let them cool completely, then layer them between sheets of parchment paper and freeze in a zip-top bag. They reheat beautifully in a toaster or a warm oven, preserving that delightful texture. They won’t last long, trust me.
Your Bacon Pancakes Questions, Answered
Can I use turkey bacon? You can, but you’ll miss out on the rendered fat magic. You’ll need to supplement with butter or oil, and the flavor will be milder.
My pancakes are burning on the outside but raw inside. Help! Your griddle is too hot! Dial it back to medium-low. Perfect pancakes cook through gently, developing a golden-brown exterior without scorching.
Can I make the batter completely ahead? I don’t recommend it. The baking powder starts working as soon as it gets wet. For the fluffiest results, cook them shortly after mixing.
So, what are you waiting for? Grab your favorite skillet and a pound of good bacon. This recipe is your ticket to breakfast glory, the kind of meal that turns an ordinary morning into a small, delicious celebration. I promise, once you’ve made a batch of these, you’ll be a convert. Now get cooking, and tell me how it goes in the comments! For more inspiration, don’t forget to browse our recipe collection.
