Bacon Pancakes
Bacon Pancakes bring salty and sweet together in one simple breakfast. With everything cooking on the griddle and no extra pans to juggle, it’s a weekend favorite that never gets old.
Servings: 6 servings
Calories: 463kcal
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
Serving: 1pancake | Calories: 463kcal | Carbohydrates: 35g | Protein: 14g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 978mg | Potassium: 260mg | Fiber: 1g | Sugar: 6g | Vitamin A: 464IU | Vitamin C: 0.01mg | Calcium: 172mg | Iron: 2mg