Bacon Pancakes
User Reviews
5
Bacon Pancakes
Description
The batter starts by mixing dry ingredients: flour, sugar, baking powder, baking soda, and salt. Separately, milk, eggs, vanilla extract, and neutral oil are whisked until smooth, then combined with the dry mix just until moistened to keep the pancakes tender. Optionally resting the batter for 10–15 minutes allows the leavening agents to activate.
Cooked and chopped bacon is sprinkled on each pancake portion after ladling the batter onto a hot nonstick skillet or griddle greased with bacon fat or cooking spray. Pancakes cook through flipping once bubbles appear on the surface, producing a balance of crisp edges and a soft crumb inside. The embedded bacon delivers savory bites throughout.
The recipe recommends preparing multiple pancakes in batches and keeping finished ones warm. Toppings like butter and maple syrup enhance the contrast of savory bacon with sweet syrup.
Extra pancakes freeze well by flash-freezing on a baking sheet before storing in bags, and can be reheated in a toaster or oven until warm, providing convenient make-ahead options.
Ingredients
Bacon Pancakes:
- 12 ounces Bacon , cooked and chopped
- 1 ½ cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt fine sea salt
- 1 ½ cups milk whole
- 2 egg
- 1 teaspoon vanilla extract
- 2 tablespoons neutral oil , like vegetable or canola oil
Toppings:
- butter softened
- maple syrup
- Bacon chopped
Instructions
- Whisk together the 1 ½ cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon fine sea salt into a large bowl, set aside.
- In a large mixing bowl, whisk together the 1 ½ cups whole milk, 2 eggs, 1 teaspoon vanilla extract and 2 tablespoons neutral oil until fully combined.
- Pour the dry ingredients into the wet ingredients, stirring until just combined. Some lumps are okay. Do not overmix. Optionally, allow batter to rest for 10-15 minutes.
- Heat a large nonstick skillet or a electric griddle over medium heat (350°F). Brush the pan with bacon fat or unflavored cooking spray.
- Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
- Sprinkle 1-2 teaspoons of the cooked and chopped 12 ounces bacon on top of the pancake batter.
- When several bubbles have formed on the surface, flip the pancakes, and cook through, another 1-2 minutes.
- Repeat until all of the pancakes have been made. Keep in the oven on a wire rack until all are cooked.
- Stack the pancakes onto plates and serve with additional bacon, a pat of butter and real maple syrup.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Freeze extra pancakes individually on a wax-paper-lined tray before bagging for easy storage.
- Reheat frozen pancakes in a toaster oven, regular toaster, or oven until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 243-inch pancakes
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 177mg | 7% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 50IU | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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