Irresistible Bacon Pancakes

This idea popped up when my kids were obsessed with bacon in basically every meal. I didn’t want to juggle two things at once, so I needed to jazz up breakfast without making extra dishes. Plain pancakes were a snooze, but making bacon and pancakes on their own meant I’d be cooking forever while everyone else dug in. What finally worked was cooking up all the bacon first, then tossing those crispy bits into the pancakes as they cooked. You get these soft pancakes with little pockets of salty, crunchy bacon that totally amps up how good the maple syrup tastes on them.

My husband usually just chugs some coffee and bounces, but he'll actually sit at the table for these. He says they're like those trendy brunch cafe pancakes but way better since he can wear sweatpants. Even my traditional mother-in-law asked for the recipe and said they were much tastier than she expected.

Must-Have Ingredients

• Classic pancake stuff – Flour, sugar, baking powder, baking soda, and salt are what makes the pancakes light and fluffy
• Buttermilk – Gives the pancakes a nice tang and that soft bite everyone loves
• High-quality bacon – I go for thick-cut since it stays crispy even after being mixed in
• Plenty of real butter and maple syrup – If you’re making pancakes with bacon, go for the good toppings
• Easy approach – Bacon goes in the pan first, then you use that same pan for pancakes

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Simple Step-by-Step Guide

Start With the Dry Mix

In a big bowl, stir together the flour, sugar, baking soda, baking powder, and salt. Doing this first keeps everything well mixed so you don't bite into weird chunks later.

Mix the Wet Stuff

Grab another bowl and whisk up your egg, buttermilk, and melted butter. It helps if the buttermilk isn't ice-cold so it doesn't make the butter clump up.

Combine Gently

Pour the wet mixture into the middle of the dry, and stir it just enough so everything comes together—don’t worry about lumps, they actually help keep the pancakes fluffy. Let the batter chill out while you fry the bacon.

Make Bacon Crispy

Cook bacon pieces in a big skillet over medium heat until they're crispy and the fat cooks out. Put the bacon on paper towels and chop it up. You can save a bit of bacon grease to use for the pancakes later if you like things extra tasty.

Time to Cook Pancakes

Quickly wipe out your skillet and heat it back up on medium. Drop in a spoonful of butter or bacon fat, then pour out pancake batter—about a quarter cup per one. Toss bacon bits right on top as the batter hits the pan. Let them cook until you see bubbles popping, then flip 'em and let the other side turn golden.

Keep Pancakes Warm

Pop finished pancakes in the oven on low, or cover with foil as you go. Stack them bacon-side up so those crispy bites show. Slather butter on top and pour on that warm maple syrup.

I used to think pancake batter should be totally blended, but my pancakes always came out tough. Leaving in a few bumps made a huge difference. Also, mixing bacon into the batter was a flop because then you couldn’t even see it or taste that crunchy edge.

Great With These

These pancakes make a big meal by themselves, but they’re even better if you add some fresh fruit to lighten them up a bit. Orange juice or a strong cup of coffee work perfectly with the salty-sweet combo. On birthdays or big weekends, I’ll whip up some scrambled eggs, though honestly, no one is ever left hungry.

Fun Twists to Try

If you want to switch it up, use applewood or maple bacon for a different kick. Feeling savory? Add a little green onion or chives into the mix. Sweet tooth? Throw a dash of cinnamon into the batter. I’ve even made a lighter version using turkey bacon and it totally worked.

Leftover Tips

You can stash extras in the fridge for a couple days and just microwave them when you’re ready. Or freeze them one by one, then reheat in the toaster for a quick breakfast before work or school. I love making a big batch over the weekend so we have an easy morning treat throughout the week.

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These bacon pancakes are now the highlight of our weekends because they're super easy but somehow feel like a big treat. Mixing bacon into pancakes totally proves that good food doesn’t have to be complicated. The best part is taking those soft, sweet pancakes, and adding crispy bacon for the ultimate breakfast bite. Every time I whip them up, I remember how sometimes the most comforting dishes are the simple ones everyone already loves.

Recipe FAQs

→ Is it okay to prep the pancake mix early?

Fresh batter makes the softest pancakes, but you can prepare the dry mix a day ahead. Stir it together with the wet stuff just before making them for the fluffiest results.

→ How can I keep pancakes warm as I cook more?

You can pop them onto a tray in a 200°F oven or cover them with foil to trap the heat till you're done cooking.

→ Could regular milk work instead of buttermilk?

Buttermilk is best for creating that tangy, fluffy texture, but you can swap in regular milk. Mix in a tablespoon of lemon juice or vinegar for a similar effect.

→ Should I fry the pancakes in bacon grease?

Sure, a bit of bacon grease adds a smoky flavor! Butter works too if you'd rather stick to something neutral.

→ What’s the best way to store pancakes and reheat leftovers?

Fridge them for up to 4 days or freeze up to 4 months. To warm them up, zap in the microwave for 30 seconds, or crisp them up with a toaster.