Bacon Pancakes

Total Time Prep: 20 min. Cook: 5 min./batch
Yield 12 servings
Test Kitchen Approved
Bacon pancakes are the ultimate sweet-and-salty breakfast. Strips of crispy bacon are tucked inside fluffy buttermilk pancakes and served with maple syrup.

Ingredients

  • 12 center-cut bacon strips
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs, room temperature
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • Maple syrup, for serving

Directions

  1. Preheat griddle over medium heat. Cook bacon strips 8-10 minutes or until crispy; transfer to a paper towel-lined plate. Wipe griddle clean.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk in buttermilk, eggs, melted butter and vanilla extract until just moistened. Let batter sit 5-10 minutes. Place batter in a resealable plastic bag; cut a small hole in 1 corner.
  3. Lightly grease griddle with butter. In batches, place a slice of bacon onto griddle. Pipe batter over bacon strip, letting batter flow over edges (about 1/4 cup). Cook until bubbles on top begin to pop and bottoms are golden brown. Flip; cook until second side is golden brown. Serve with maple syrup as desired.

Nutrition Facts

2 pancakes: 324 calories, 17g fat (9g saturated fat), 109mg cholesterol, 785mg sodium, 30g carbohydrate (6g sugars, 1g fiber), 12g protein.

This recipe combines two breakfast essentials—pancakes and bacon—for a sweet and savory bite. Take it on the go for an easy breakfast, or doll it up with maple syrup, mixed berries and whipped cream for a more elaborate meal. —Julie Andrews, Rockford, Michigan
Recipe Creator

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