These easy bacon pancakes are one of my favorite weekend breakfasts because they combine everything I love in one bite. You get crispy bacon, fluffy pancake layers, and just a touch of maple sweetness. They're easy to make from scratch with only 10 ingredients needed.
If you love the combination of sweet and savory flavors, these pancakes with bacon are definitely worth making. They are free of refined sugar and only sweetened with a little maple syrup. If you love pancake recipes, you will love my Banana Chocolate Chip pancakes.
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Try These Easy Bacon Pancakes
Whenever I make these for breakfast or brunch, they never last long. The perfect combination of crispy bacon and fluffy pancakes always gets rave reviews, and they're just as good for a lazy weekend breakfast as they are for a special family gathering.
Why You'll Love It
- Easy to make: Only 10 ingredients and easy steps are needed to make these fluffy pancakes.
- Perfect sweet and savory combination: These sweet and salty pancakes have the best balance of flavors.
- Extra fluffy texture: The buttermilk helps create incredibly fluffy pancakes.
- Great for brunch: These are always a winner for weekends, holidays, or feeding a bunch of hungry people.
Ingredients
- 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 it 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 adding more than ½ cup of mix-ins in total.
How to Make Easy Bacon Pancakes
1. Cook the bacon strips in a nonstick skillet until crispy, let it cool until cool enough to touch, and chop it into ⅛-inch (0.3cm) pieces. Transfer the bacon to a plate lined with paper towels and let it cool until easy to handle.
2. Preheat the oven to 200°F (100°C) and place a baking sheet inside. In a large mixing bowl, whisk together the buttermilk, eggs, maple syrup, and vanilla until combined.
3. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.
4. Add the wet ingredients and melted butter to the flour mixture and whisk until the pancake batter is smooth and no lumps remain.
5. Stir in the chopped bacon and whisk to combine.
6. Heat a non-stick skillet over medium heat and grease lightly with butter. Scoop about ⅓ cup of batter into the skillet for each pancake.
7. Cook until bubbles form on the surface, about 2 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.
8. Transfer cooked pancakes to the warm oven while finishing the remaining batter.
9. Serve immediately with extra maple syrup if desired.
Recipe 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, cook between 1 and 3 per batch.
- Placing the cooked batches in the preheated oven makes sure they stay warm until you are done with all the pancakes.
What Can You Serve With This?
- Scrambled eggs
- Fresh fruit
- Maple syrup
- Breakfast potatoes
- Sausage links
- Avocado slices
- Fresh orange juice
- Coffee
FAQs
Yes, you can prepare the batter the night before and refrigerate it overnight.
Absolutely. Thick-cut, smoked, or regular bacon all work well.
Yes, shredded cheddar goes really well with the bacon.
Recipe
Easy Bacon Pancakes
Ingredients
- 10 slices bacon
- 2 cups buttermilk, at room temperature
- 2 large lightly beaten eggs, at room temperature
- 3 tablespoon maple syrup
- 1 teaspoon vanilla
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon unsalted butter melted
- 1 tablespoon unsalted butter for the skillet
Instructions
- Heat a non-stick skillet over medium-high heat and cook the bacon until crispy, about 1-2 minutes on each side. Then let cool until cool enough to touch and cut into ⅛-inch (0.3cm) pieces and set aside.
- Preheat the oven to 200°F (100°C). Line a baking sheet with foil and place inside the oven.
- 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, about 2 minutes. 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. Then transfer to the oven to keep them warm until you are done with the rest of the pancakes. Repeat until you are running out of batter.
- Serve immediately or store covered at room temperature for up to 1 day.
Notes
- 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.
Cooking Time and Temperature
Cook in a buttered skillet over medium heat for about 2 minutes per side until golden brown.Taste & Texture
These pancakes are soft, fluffy, and packed with crispy bacon pieces throughout. Every bite has the perfect balance of savory bacon and lightly sweet pancake flavor.Storage, Freezing & Reheating
- Room Temperature: Store covered for up to 1 day.
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Warm in the microwave or a skillet until heated through.
Serving Recommendations
I love serving these easy bacon pancakes with warm maple syrup and fresh fruit on the side. They also pair perfectly with eggs and breakfast potatoes for a complete brunch spread.Recipe Variations and Substitutions
- Add shredded cheddar cheese for extra flavor.
- Stir in chopped chives or green onions.
- Use gluten-free flour as a 1:1 substitute.
- Replace maple syrup with honey.
- Leave out the bacon for a simple buttermilk pancake version.
Proper Storage Tips
- Allow pancakes to cool before storing.
- Separate layers with parchment paper when freezing.
- Store leftovers in an airtight container.
- Reheat only what you plan to serve.
Pro Tips
- Use room-temperature ingredients for the fluffiest pancakes.
- Let the bacon cool before adding it to the batter.
- Don't overmix the pancake batter.
- Wait for bubbles to form before flipping.
- Keep finished pancakes warm in the oven while cooking the remaining batches.
Video
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