Bacon Pancakes Recipe
You know the moment. That menu stare-down at a diner. Sweet or savory? It feels like a massive, life-altering choice.
Go for the pancakes, and you get that pang of regret for missing out on crispy, salty bacon. Pick bacon and eggs, and you eye your friend’s syrupy stack with pure envy. It’s a lose-lose. But that whole dilemma? It’s a total sham.
We’re putting an end to it today with Bacon Pancakes. And no, I don’t mean just tossing a sad strip of bacon on top. I mean weaving the soul of bacon—its crispiness, its saltiness, its glorious rendered fat—right into the batter. This is the recipe that ends breakfast debates for good.
Your Mission Briefing: The Ingredients
No weird, hard-to-find stuff here. This is all about using classic ingredients the right way. Quality matters, especially with the star of the show.
- Thick-Cut Bacon: Grab 8-10 slices. The good stuff. Thin bacon just gets lost and turns to dust.
- All-Purpose Flour: 1 ½ cups. The foundation.
- Sugar: Just 2 tablespoons. We’re only hinting at sweetness.
- Baking Powder: 2 teaspoons. For the all-important fluff.
- Salt: ½ teaspoon to tie the flavors together.
- Buttermilk: 1 ¼ cups. That tang is not optional; it’s what makes these sing.
- Egg: 1 large one. The glue.
- Unsalted Butter: 2 tablespoons, melted. For that rich, tender texture.
- Real Maple Syrup: For serving. Don’t you dare use the fake stuff.
The Right Tools for the Job
You don’t need a fancy setup. Just the basics to avoid a kitchen meltdown.
| Tool | Why It’s Key |
|---|---|
| Large Skillet | For rendering bacon perfectly. |
| Griddle or Non-Stick Pan | For even pancake cooking. |
| Thin Spatula | For a clean, no-mess flip. |
Making the Magic Happen
Pay attention here. The little details are what separate a decent pancake from a legendary one. Especially when it comes to the bacon.
Step 1: Handle the Bacon
Lay your bacon in a cold skillet. Trust me. Starting cold renders the fat slowly, giving you perfectly crisp bacon. Cook over medium heat until brown and crispy (about 8-10 mins). Move it to a paper-towel-lined plate.
Now, the most important part: DO NOT throw out the grease. Pour that liquid gold into a small bowl. Once the bacon is cool enough to handle, crumble it up.
Step 2: Dry Team
In a big bowl, whisk the flour, sugar, baking powder, and salt. Get them good and mixed so you don’t have a pocket of salt in one pancake. (I’ve done it, it’s not fun.)
Step 3: Wet Team
In another bowl, whisk the buttermilk and egg. Now for the secret. Whisk in 2 tablespoons of that reserved bacon grease and the 2 tablespoons of melted butter. Yes, both. This is flavor layering 101.
Step 4: The Mix (Don’t Mess This Up)
Pour the wet into the dry. Fold them together GENTLY with a spatula until they’re just combined. Seriously. The batter should look lumpy and ugly. That’s a good sign. Over-mixing is how you get tough, rubbery pancakes. Gently fold in most of your bacon crumbles, but save some for the top.
Step 5: Hit the Heat
Get your griddle hot over medium heat. A drop of water should sizzle on contact. Grease it lightly with butter or, even better, a little more of that bacon fat.
Pour about a ¼ cup of batter per pancake. Wait until you see bubbles pop on the surface and the edges look dry (2-3 minutes). That’s the signal. Flip once. Cook for another minute or two until golden.
Step 6: Serve ‘Em Up
Stack them high. Top with the rest of that crumbled bacon, a knob of butter, and a heavy pour of pure maple syrup. Eat immediately. The table will go silent, and that’s when you know you’ve won.
Kitchen Confessions & Pro-Tips
A few hard-won secrets that will make you a pancake master.
| The Tip | The Real Talk |
|---|---|
| Bacon Fat is Gold | It’s the “what is IN this?” ingredient. Don’t skip it. |
| Embrace the Lumps | A lumpy batter is a fluffy pancake’s best friend. Stop stirring! |
| No Buttermilk? Fake It. | 1 cup milk + 1 tbsp lemon juice. Let it sit 5 mins. Done. |
Riffs and Variations
Once you nail the basic recipe, feel free to get a little wild.
- Cheese Pull: Fold in a ½ cup of sharp cheddar. You can thank me later.
- Add Some Heat: A pinch of cayenne in the batter or some spicy maple syrup.
- Get Herby: Finely chopped chives are a game-changer.
FAQs: Your Questions, Answered
Q1. Can I use pre-cooked bacon bits from a bag?
Ans: I mean, you *can*, but you’ll miss the entire point—the glorious bacon fat for the batter. If you absolutely have to, use a good brand and add extra butter to the batter.
Q2. Why were my pancakes flat and sad?
Ans: Two culprits, usually. Your baking powder is probably ancient (test it in hot water; it should fizz like crazy). Or, you got aggressive and overmixed the batter. Be gentle!
Q3. What’s the best way to reheat leftovers?
Ans: The toaster or a toaster oven, no question. It brings the edges back to life. The microwave will just make them limp and steamy. A moment of silence for all pancakes lost to the microwave.
So, There You Have It.
The sweet vs. savory war is officially over. And you, my friend, are the peacemaker.
This is more than breakfast. It’s a weekend statement. Go make a batch, and let me know how you get on. Seriously, I want to hear about it.
