Bacon and pancakes together on one griddle? That’s a breakfast win in my book. I don’t always have time (or patience) for a full morning spread, but this recipe hits that sweet spot between simple and satisfying. You get salty, crispy bacon tucked right into light, fluffy pancakes with no extra dishes and no tricky timing.
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Instead of juggling a pan for bacon and another for batter, everything cooks on the same surface. The cleanup stays easy, the bacon crisps up beautifully, and every bite brings that savory crunch I always want in the morning. When I need breakfast to feel a little special without slowing me down, this is my go-to.
This recipe shows up almost every weekend at my place, and when I prep the bacon ahead of time, it comes together fast enough for even the busiest mornings.
Ingredients
- Bacon slices – I find that regular sliced (versus thick-cut) bacon works best in this recipe. Thick-cut gets too chewy.
- All-purpose flour – No need to sift the flour first.
- Light brown sugar – Or you can use white granulated sugar.
- Baking powder – Ensure your baking powder is fresh so that the pancakes rise properly.
- Baking soda
- Kosher salt – If you are using table salt, then only use ½ teaspoon.
- Ground cinnamon
- Whole buttermilk – You can use regular milk if you don’t have buttermilk. Or, use my cheat of mixing 1 ½ cups of milk with ¼ cup of sour cream. Top it up with milk to get to 2 cups. Whisk well and it works in a pinch as a buttermilk substitute.
- Eggs – Extra large eggs also work. This recipe isn’t fussy.
- Unsalted butter – You can use salted butter as well.
- Maple syrup – Or your favorite pancake toppings.
How To Make Bacon Pancakes
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat up your electric griddle to 350°F. It’s my favorite tool for this because it gives even heat and plenty of space so you can knock everything out in one go.
Lay the bacon in a single layer. If you’ve got a cast iron bacon press, now’s the time to use it. It helps the bacon stay flat so you get crisp strips without curled ends. Flip every so often until everything’s golden and cooked through, then set the bacon aside.
Wipe the griddle with a reusable griddle cleaning pad while it’s still warm. A quick swipe keeps your pancakes from picking up leftover grease and keeps things neat for the next step.
In a big mixing bowl, combine your flour, brown sugar, baking powder, baking soda, salt, and cinnamon. A hand crank flour sifter can be helpful here if you want a lighter texture or if your flour’s a little clumpy.
Stir in the buttermilk and eggs, then mix in the melted butter. Don’t overwork it, just enough to come together. Let the batter rest for about 5 minutes so it thickens slightly. A batter dispenser makes the next part tidy and efficient, especially when you’re working over a hot surface.
Lay your cooked bacon strips back on the cleaned griddle, spacing them a few inches apart. Pour about 1/4 cup of batter right over each piece. The batter will spread and hug the bacon just right.
Once bubbles start showing up and the edges are set, it’s time to flip. A thin stainless steel turner is ideal, it gets under the pancake without mangling it or messing up the bacon.
Give it a couple more minutes to finish cooking the other side until both sides are golden and cooked through. If you’re feeding a crowd, slide the finished pancakes onto a baking sheet and keep them warm in a 200°F oven while you finish up.
Chef Jenn’s Tips
- Use a griddle or a wide cast iron pan so you’ve got space to cook several at once.
- Letting the batter rest really helps. It thickens a bit and makes the pancakes softer and fluffier.
- Cook the bacon ahead to save time. Just give it a quick reheat on the griddle before adding the batter.
- If your griddle tends to run hot, turn the heat down a little after the bacon is done so your pancakes don’t get too dark too fast.
Make It A Meal
Bacon Pancakes are great with a pile of scrambled eggs or some fresh fruit on the side. They also play well with whatever your brunch drink of choice is; I usually reach for coffee or a warm cup of chai. Leftovers store well and reheat easily, so you’ve got breakfast ready to go even during the week.
Storage
Store any extras in an airtight container in the fridge for up to 3 days. Or freeze them between parchment layers in a zip-top bag for up to 2 months. Reheat them in a toaster oven or warm nonstick skillet to bring them back to life.
Bacon Pancakes
Equipment
Ingredients
- 12 bacon slices
- 1 3/4 cups all-purpose flour
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 2 cups whole buttermilk
- 2 large eggs beaten
- 1/4 cup unsalted butter melted
- Maple syrup for serving
Instructions
- Preheat a griddle to 350°F so it's ready for the bacon and pancakes to go straight on. A flat-top or electric griddle gives you the most even heat.
- Arrange the bacon in a single layer on the hot griddle. Let it cook, flipping now and then, until it's golden and crisp, about 8 to 10 minutes. Once it’s done, transfer it to a paper towel–lined plate to drain. Carefully wipe the griddle clean of excess grease.
- Whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
- Add the buttermilk and eggs to the dry mixture. Gently whisk until it’s mostly combined. Stir in the melted butter last. The batter will be a little lumpy, and that’s okay. Let it sit for 5 minutes to thicken slightly.
- Place the cooked bacon strips about 3 inches apart on the hot griddle. This gives the pancakes space to spread.
- Pour about 1/4 cup of batter directly over each strip of bacon. Let it settle and spread into a pancake.
- Cook until you see bubbles forming on the surface and the edges start to look set, about 3 to 4 minutes. Use a wide spatula to gently flip each pancake.
- Flip and continue cooking another 3 to 4 minutes until the second side is golden brown and the pancakes are cooked through.
- Repeat with the remaining batter and bacon. If you’re working in batches, keep finished pancakes warm in a 200°F oven on a baking sheet while you cook the rest.
- Serve warm with maple syrup.
Notes
Chef Jenn’s Tips
- Use a griddle or a wide cast iron pan so you’ve got space to cook several at once.
- Letting the batter rest really helps. It thickens a bit and makes the pancakes softer and fluffier.
- Cook the bacon ahead to save time. Just give it a quick reheat on the griddle before adding the batter.
- If your griddle tends to run hot, turn the heat down a little after the bacon is done so your pancakes don’t get too dark too fast.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.