You know that feeling on a Saturday morning when you can’t decide what to make? You want something sweet, like pancakes, but also something savory and salty, like bacon. It’s a real problem.
So you stand there, staring into the fridge, trying to make one of life’s biggest breakfast decisions. I’m going to solve that for you right now. We’re going to put them together and make the best bacon pancakes you’ve ever had.
This isn’t just about dropping some bacon bits into a boring batter. I’ll show you how to get fluffy, perfect pancakes with a strip of crispy, delicious bacon right in the middle of every single one. It’s easier than you think.
Why This Bacon Pancake Recipe Just Works
Look, I’ve tried a bunch of ways to make this happen. Chopping up bacon and mixing it in? It gets soggy and lost in the batter. Sprinkling bits on top? They just fall off. It’s a mess.
The real magic is cooking the bacon first, getting it perfectly crispy, and then pouring the pancake batter right over it on the griddle. This way, the bacon stays crispy, the pancake cooks up fluffy around it, and every bite is the perfect mix of sweet, salty, smoky, and soft.
It’s the kind of breakfast that makes everyone at the table go quiet for a minute. That’s when you know you’ve done it right.
What You’ll Need
Let’s get everything ready before we start. Having all your stuff in one place makes cooking so much less stressful. It’s a little trick from my restaurant days called ‘mise en place,’ which is just a fancy French way of saying “get your act together.”
For the Perfect Bacon
The bacon is the star here, so don’t skimp. You want something with a good amount of fat because that fat is flavor.
| Ingredient | Amount |
|---|---|
| Thick-Cut Bacon | 8-10 slices |
| Black Pepper | a pinch |
For the Fluffy Pancake Batter
This is a simple, no-fail batter. It’s the kind my grandma used to make, and it has never let me down.
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 1 ½ cups |
| Granulated Sugar | 2 tablespoons |
| Baking Powder | 2 teaspoons |
| Salt | ½ teaspoon |
| Large Egg | 1 |
| Whole Milk | 1 ¼ cups |
| Unsalted Butter | 2 tablespoons (melted) |
| Vanilla Extract | 1 teaspoon |
The Tools for the Job
You don’t need any wild gadgets for this. Just the basics will do the trick.
- A large griddle or a big non-stick frying pan
- Tongs (for flipping the bacon)
- A wide spatula (for flipping the pancakes)
- A large mixing bowl
- A whisk
- A small bowl (for the wet ingredients)
- Measuring cups and spoons
- A plate lined with paper towels
Let’s Make Some Bacon Pancakes: Step-by-Step
Alright, this is where the fun starts. Follow these steps and you’ll be in breakfast heaven in no time.
Step 1: Cook That Bacon
First things first, let’s get that bacon sizzling. Lay the slices flat on your cold griddle or pan. Turning the heat on after you put the bacon in helps the fat render out slowly, which is the key to getting it super crispy. Cook it over medium heat for about 8-10 minutes, flipping halfway through. You want it crispy, but not so brittle it shatters. (It’ll cook a little more inside the pancake, so don’t burn it).
Step 2: Get It on Paper
Once the bacon is looking perfect, use your tongs to move it to that paper-towel-lined plate you prepared earlier. This will soak up the extra grease. Now, look at the pan. Don’t you dare wipe out all that liquid gold. Pour most of the bacon grease into a heat-safe jar to save for later (it’s amazing for cooking eggs or potatoes), but leave about a tablespoon of it in the pan. This is our secret weapon for flavor.
Step 3: Mix the Dry Stuff
While the bacon is cooking, you can make the batter. Grab your large mixing bowl. Dump in the flour, sugar, baking powder, and salt. Just give it a quick whisk to mix it all together. This makes sure you don’t get a random salty bite.
Step 4: Mix the Wet Stuff
In that smaller bowl, crack your egg and give it a little beat. Then pour in the milk, the melted butter, and the vanilla extract. Whisk it all together until it’s combined. Easy.
Step 5: Bring It All Together
Now, pour the wet ingredients into the bowl with the dry ingredients. Whisk them together, but—and this is important—do not overmix it. A few lumps are totally fine. Seriously. If you mix it until it’s perfectly smooth, your pancakes will be tough and rubbery. We want fluffy, not chewy. Let the batter sit for a couple of minutes.
Step 6: Time to Make Pancakes
Your griddle should still be on medium heat with that little bit of bacon grease. If it’s not hot enough, your pancakes will be pale and sad. Take one of your crispy bacon slices and lay it down on the hot griddle.
Step 7: Pour the Batter
Immediately scoop about ¼ cup of batter and pour it directly over the slice of bacon. Try to cover the whole slice so it’s completely encased in batter. You can use the back of your spoon to spread it out a little if you need to.
Step 8: Watch for Bubbles
Let it cook for about 2-3 minutes. You’ll know it’s ready to flip when you see little bubbles popping up on the surface and the edges look a bit dry. This is the pancake telling you it’s time.
Step 9: The Big Flip
Slide your spatula all the way under the pancake and give it a confident flip. Don’t be shy about it. The other side only needs to cook for another minute or two, until it’s a beautiful golden brown. Then, move it to a plate and repeat with the rest of your bacon and batter.
My Top Pro Tips (Don’t Skip These)
I’ve made a lot of pancakes in my life, and I’ve made a lot of mistakes. These little tips will save you from making the same ones.
- Don’t Press the Pancake. When you flip the pancake, do not press down on it with your spatula. I know it’s tempting, but you’re just squishing out all the air that makes it fluffy. Just let it do its thing.
- Keep Them Warm. If you’re making a big batch, preheat your oven to 200°F (about 95°C). As you finish each pancake, place it on a baking sheet in the warm oven. This keeps them all hot and ready so everyone can eat together.
- Use Real Maple Syrup. Please, for the love of all things breakfast, use real maple syrup. The fake stuff is just corn syrup with artificial flavoring. The rich, woody flavor of real maple syrup with the salty, smoky bacon is a match made in heaven.
- Let the Batter Rest. After you mix the batter, let it sit on the counter for 5-10 minutes before you start cooking. This gives the gluten in the flour a chance to relax and the baking powder time to start working, which leads to a more tender, fluffy pancake.
Swaps and Fun Variations
Once you get the basic recipe down, you can start playing around with it. Cooking should be fun, right?
- Add Some Heat: Add a tiny pinch of cayenne pepper to your pancake batter. The little bit of background heat with the sweet and salty flavors is amazing.
- Go Cheesy: When you pour the batter over the bacon, sprinkle a little bit of sharp cheddar cheese on the wet batter before you flip it. Bacon and cheese are best friends.
- Change the Flour: You can swap out half of the all-purpose flour for whole wheat flour or buckwheat flour for a nuttier, heartier pancake.
- Use Turkey Bacon: If you’re not a pork person, turkey bacon works too. Just make sure to cook it nice and crispy first. You might need to add a little butter or oil to the pan since turkey bacon doesn’t have as much fat.
Storing and Reheating Leftovers
If you somehow end up with leftovers, don’t worry. They actually reheat pretty well.
How to Store:
Let the pancakes cool down completely. Then, stack them with a small piece of parchment paper or wax paper between each one. Put the whole stack in a zip-top bag or an airtight container and store them in the fridge for up to 3 days, or in the freezer for up to 2 months.
How to Reheat:
The microwave will make them soggy, so don’t do it. The best way is to pop them in your toaster or a toaster oven for a minute or two. They’ll get warm and the edges will crisp up a little. You can also lay them on a baking sheet in a 350°F (175°C) oven for about 5-7 minutes.
Frequently Asked Questions
Q1. Can I use pre-cooked bacon?
Ans: You can, but it’s not quite as good. The key is using the fresh bacon grease to cook the pancakes, which you won’t have with the pre-cooked kind.
Q2. Why are my pancakes flat?
Ans: It’s usually one of two things: you overmixed the batter, or your baking powder is old. Check the expiration date on your baking powder—it loses its power over time.
Q3. Can I make the batter ahead of time?
Ans: You can mix it the night before and keep it in the fridge. But it will be thicker in the morning, and the pancakes might not be as fluffy because the baking powder starts working as soon as it hits the liquid.
Q4. How do I keep the bacon from making the pancake greasy?
Ans: The secret is draining the bacon really well on paper towels before you use it. Also, make sure you only leave about a tablespoon of grease in the pan for cooking.
Wrapping Up
See? That wasn’t so hard. Now you have a recipe that settles the great breakfast debate forever. It’s the perfect weekend treat or a special breakfast-for-dinner meal.
The best part is that moment when you cut into the pancake and see that perfect strip of bacon waiting for you. It’s simple, it’s delicious, and it makes people happy. That’s what good food is all about.
So give it a try this weekend. I promise, you won’t regret it. And when you do, come back and leave a comment below. Tell me how it went, if you tried any variations, or if you have any questions. I’d love to hear from you.
