Bacon Pancakes -

Bacon Pancakes

When you add crisp savory bacon to a stack of fluffy buttermilk pancakes, you wind up with the best Bacon Pancakes you'll ever eat!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: 4-inch pancakes

Calories: 178kcal

Ingredients

½ pound bacon
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
2½ cups store-bought buttermilk
2 eggs
4 tablespoons butter melted

Toppings

butter
maple syrup

Instructions

Bacon Directions

Preheat the oven to 400°F. Line a baking sheet with foil. Spread the bacon strips out across the sheet. Bake for 16-18 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. Use tongs to transfer the bacon to a paper towel-lined plate to drain.
Leave the bacon in strips, if you're making dippers. Chop the bacon bite-size if you prefer to mix it into the pancakes.

Pancake Directions

Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter. Whisk once more and then let the batter rest while the griddle or pan heats.
Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour ⅓ cup of batter onto the griddle for each pancake.
Top each pancake with bacon and allow them to cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes.
Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.

Notes

While regular milk may be substituted for the buttermilk in this recipe, I strongly recommend making the recipe as written. (If you do choose to substitute regular milk, reduce the amount to a total of 2 cups.)

Buttermilk is the not-so-secret ingredient that creates a very unique flavor and texture for these pancakes. We really like the contrast of the sweet and tangy pancakes with the bacon.

Nutrition