Savory Pancakes with Bacon

Stack of pancakes with a quarter cut out

5 from 4 votes

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. Maple syrup and bacon are always are a great fit.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 127kcal

Author: Sabine

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

US Customary - Metric

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.

Video

Notes

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.

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.

More questions?

Make this recipe perfect every time. So be sure to check the full post. I included easy step-by-step photo instructions and a video to make it easy for you to replicate this recipe.

Nutrition