Savory Pancakes with Bacon

These savory bacon pancakes are quick and easy to make. You only need 10 ingredients, and I show you how to make pancakes from scratch step-by-step. It's my favorite buttermilk pancakes recipe with crispy bacon crumbs added. They are free of refined sugar and only sweetened with a little maple syrup. If you love recipes with bacon, you would love my Glazed Bacon Chocolate Donuts from my cookbook!

Jump to:

• Ingredients notes and substitutions
• Photo instructions
• Expert tips
• Make-ahead and storage instructions
• More breakfast recipes to try
• Recipe

Ingredients notes and substitutions

• Bacon - you can use any bacon you prefer (thick-cut, British, etc.). If you don't want to add bacon to your savory pancakes, that's fine as well. Simply leave it out.
• All-purpose (plain) flour - it's my favorite flour for thick and fluffy bacon pancakes. You can use gluten-free flour as well. Substitute 1:1.
• Buttermilk - the combination of buttermilk, baking powder, and baking soda is what makes pancakes thick, fluffy, and soft. If you don't get buttermilk, you can make your own buttermilk by adding 1 tablespoon (15ml) of white vinegar or fresh lemon juice to a cup plus enough milk to measure 1 cup (240ml) liquid in total. Let stand for 5 minutes until it curdles. Then use according to the recipe.
• Maple syrup - is my favorite sweetener. It's just enough maple syrup in the batter to add a great flavor, but it doesn't make the pancakes sweet. However, you can decrease the amount of maple syrup further and add just 1 tablespoon (15ml). It's also possible to replace it with honey or your favorite sweetener.
• Pancake mix-ins - other than crispy bacon, my favorite mix-ins for pancakes are scallions, chives, or cheddar cheese. I recommend not to add more than ½ cup of mix-ins in total.

Photo instructions

Cook the bacon until crispy, let cool until cool enough to touch, and chop into ⅛-inch (0.3cm) pieces. Set aside.

In a large mixing bowl, whisk together the buttermilk, eggs, maple syrup, and vanilla until combined. Set aside.

In another large mixing bowl, combine the flour, baking powder, baking soda, and salt. Then whisk in the wet ingredients and melted butter until combined and no lumps remain about 1 minute.

Add the chopped bacon and whisk to combine.

Heat a non-stick skillet over medium heat and grease with butter. Scoop about ⅓ cup (80ml) of batter per pancake into the pan and cook until little bubbles form on the surface. 

Then flip and cook on the other side for another 1-2 minutes until cooked through, and the pancakes are easy to remove from the pan. 

Expert tips

• Whisk the batter by hand just until combined. Don't overwork the batter, or the gluten will start to develop, and the pancakes will turn out chewy instead of fluffy.
• Use just enough butter to grease the skillet before adding the pancakes to the pan. Wipe the skillet off after every second batch and grease again with butter. 
• Don't crowd the pan with pancakes. Depending on your pan and the size of your pancakes, stay between 1-3 per batch.
• Placing the cooked batches in the preheated oven makes sure they stay warm until you are done with all pancakes.

Make-ahead and storage instructions

• You can prepare the batter the day before and store it covered in the fridge overnight. Then let it come to room temperature for 30 minutes, whisk a few times, and cook according to the recipe.
• Cooked pancakes are best eaten fresh and warm, but you can store them covered at room temperature for up to 1 day. It's also possible to keep them in an airtight container in the fridge for up to 2 days.
• Savory pancakes also freeze well for up to 2 months. Thaw at room temperature for 1-2 hours. Reheat in the microwave before serving.

More breakfast recipes to try

If you are looking for more breakfast inspiration, these are some of my favorite breakfast recipes:

• Air Fryer Donuts
• Peanut Butter Pancakes
• Air Fryer French Toast
• Banana Pancakes
• French Toast Casserole
• Cinnamon Rolls
• Red Velvet Cake Donuts

Recipe