Description
These crave-worthy bacon pancakes combine fluffy, golden pancake batter with strips of crispy bacon cooked right inside each griddle cake. The sweet and savory combination makes them a standout twist on a classic breakfast favorite that will please both kids and adults.
Ingredients
Units
Scale
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract (optional)
Bacon
- 8 slices bacon
To Serve
- Maple syrup
- Butter, for serving (optional)
Instructions
- Cook the Bacon: Arrange the bacon slices in a large skillet over medium heat. Cook until crisp, about 4-6 minutes, turning as needed. Transfer cooked bacon to a paper towel-lined plate and set aside. Reserve some bacon grease if desired for extra flavor.
- Make the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry and mix gently until just combined (a few lumps are fine).
- Heat the Griddle: Preheat a non-stick griddle or large skillet over medium heat. Lightly grease with butter, oil, or reserved bacon fat.
- Assemble Pancakes: Lay a cooked bacon slice flat on the griddle. Pour about 1/4 cup of pancake batter over the bacon, covering it completely. Repeat with remaining bacon and batter, leaving space between each pancake.
- Cook Pancakes: Cook until bubbles form on the surface and the edges set, about 2 minutes. Flip and cook another 1-2 minutes until golden and cooked through. Adjust heat as necessary to prevent burning.
- Serve: Serve warm with additional butter and a generous drizzle of maple syrup. Enjoy the sweet and savory goodness!
Notes
- For extra bacon flavor, use a little reserved bacon grease to grease your pan.
- You can make the pancakes smaller or larger as you like – just adjust the amount of batter per bacon strip.
- Thick-cut bacon works, but cook it until fully crisp before adding to batter.
- Leftover pancakes can be stored in the fridge and reheated in a toaster oven.
- Try adding a pinch of black pepper to the batter for a savory twist.
Nutrition
- Serving Size: 1 pancake
- Calories: 185
- Sugar: 5g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.7g
- Protein: 6g
- Cholesterol: 42mg
