Easy Bacon Pancakes

Stack of pancakes with a quarter cut out

5 from 4 votes

These easy 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 Venier

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.

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.

Nutrition