Crispy, salty bacon sandwiched in the middle of a fluffy pancake. Serve these bacon pancakes for your next big breakfast and everyone will love the sweet and salty combo!
Everything’s better with bacon, and these pancakes are no exception! Top them with some buttermilk syrup, and serve with scrambled eggs on the side for a full on breakfast feast!
Sweet & Savory Bacon Pancakes
Can you even handle these BACON PANCAKES?! Whoever thought of this idea should get a million dollars. So genius putting the two best breakfast foods together. And soooo delicious.
My family went crazy for these sweet and savory bacon pancakes. Crispy salty bacon slices sandwiched in the middle of a big fluffy pancake. Is your mouth watering yet? Mine is!!
This recipe will easily become a family favorite of yours. It’s fun to switch it up sometimes and make these fantastic bacon pancakes for breakfast. These are perfect for feeding a big group of family or friends. It’s definitely a crowd pleasing recipe.
How to Make Bacon Pancakes
PANCAKE BATTER. In a big bowl, mix all of the dry ingredients together. Then in another bowl mix all of the wet ingredients together. Then pour the wet ingredients into the dry ingredients and stir together. It’s okay if there are a few small to medium lumps in the pancake batter. Set your batter aside while you cook the bacon.
BACON. Cook the bacon (ANY kind/flavor!) over medium heat, to your liking—some like it crispy, some like it chewy. Transfer bacon to paper towels to drain some of the grease. But reserve about 1 teaspoon of fat from the griddle.
Or, you can cook the bacon in the oven.
COMBINE. Add about ½ cup of pancake batter to the same griddle with the bacon fat on it. Cook over medium heat. Top the batter with a slice of bacon. Cook on each side for about 2 minutes.
Note: If you prefer smaller bacon crumbles, you can chop the bacon slices into bits and sprinkle onto the pancake batter once it’s on the griddle.
Writing about these pancakes is making me crave them RIGHT NOW!
Tips for serving and storing
You can top these pancakes with butter, maple syrup, buttermilk syrup, or any other favorite pancake toppings!
If you’re making a large batch of pancakes, and trying to keep everything nice and warm until everyone can dig in at the same time, put your finished pancakes on a baking sheet in a 200° F oven. Do not cover them as the steam will make them soggy. They can be in the oven for about 30 minutes before they begin to dry out.
Store & reheat leftovers: Store bacon pancakes in an airtight container or ziplock bag in the fridge for 3-4 days. Reheat in the microwave in 30 second increments until hot.
Freezing leftovers: Place pancakes in a single layer on a baking pan and freeze for 1-2 hours. Transfer to an airtight freezer safe container. Label and freeze for up to 3 months. Reheat in microwave in 45-60 second increments until hot.
Are you excited to try this recipe?? You might never want normal pancakes ever again! We love the sweet and savory combo. Bacon for life. ;D
For more breakfast recipes with bacon, check out:
For even more pancake recipes, check out:
- Buttermilk Pancakes
- Oatmeal Pancakes
- Apple Pancakes
- Chocolate Chip Pancakes
- Strawberries and Cream Pancakes
- Lemon Poppyseed Pancakes
- German Pancakes
- Banana Pancakes
- Yogurt Pancakes
Bacon Pancakes Recipe
- 1 cup all-purpose flour spooned and leveled
- 2 TB sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 1 1/4 cups buttermilk
- 2 TB unsalted butter melted
- 1 lg egg
- 8 slices bacon
- Preheat griddle to 200 degrees.
- Whisk all dry ingredients together in a bowl (flour, sugar, baking powder, baking soda, and salt).
- In a separate bowl, whisk together wet ingredients (buttermilk, melted butter, and egg).
- Whisk dry and wet mixtures together until moistened, with small to medium lumps.
- Cook bacon on a griddle over medium-high until both sides are golden and crisp. Drain bacon on paper towels; reserving about 1 teaspoon fat from griddle.
- Add batter, ½ cup at a time, to a skillet over medium heat. Top with a slice of bacon. Cook until golden, about 2 minutes on each side. Repeat with remaining batter, adding more bacon fat if needed. Serve bacon side up, topped with maple syrup.
Adapted from Martha Stewart.
what a fun breakfast mash up, sweet savory-salty is a great pairing, thank you for a very creative breakfast recipe
You are so welcome!! And, I agree 🙂 Thank you for letting me know!
People used to say I was weird because I liked to dip my bacon or sausage in some of my syrup but it was so good, and I am so excited to try this!
This looks really good. Thank you for sharing such an amazing recipe! I always prefer cooking bacon in the oven using the oven racks. It is way much cleaner and bacon turns out crispy and perfectly cooked plus you can combine it in several recipes.
You are so welcome! I prefer that too!
I chop the cooked bacon, add to batter and serve it with peanut butter, over easy egg and syrup. I call it Montana breakfast as my mother-in-law taught me this combination. Oh My Yes. Yumm
That sounds so fun! Thanks for sharing what you do!!