Bacon Pancakes Recipe

Cook the bacon

Preheat oven to 400°F (200°C). Arrange 8 bacon slices on a wire rack set over a rimmed baking sheet (or directly on the sheet). Bake for 12–18 minutes until crisp to your liking. Remove and transfer to a paper towel–lined plate to drain. When cool enough, chop half of the bacon (4 slices) into roughly 1/2-inch pieces to fold into the batter; reserve the remaining whole slices for serving or crumble on top.

If you prefer pan-frying: heat a large skillet over medium, add bacon and cook until crisp, turning occasionally. Transfer to paper towels and chop half for batter as above.

Mix dry ingredients

In a large bowl whisk together 1.5 cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk 1.25 cups buttermilk, 1 large egg, 3 tablespoons melted unsalted butter and 1/2 teaspoon vanilla extract until smooth.

Combine batter and add bacon

Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently until just combined — batter should be slightly lumpy; do not overmix. Fold in the chopped bacon pieces (from the cooked 4 slices) until evenly distributed. If batter is very thick, add up to 2 tablespoons extra buttermilk to reach a pourable but thick consistency.

Preheat griddle or skillet

Heat a large nonstick skillet or griddle over medium heat. Brush with a thin film of 1 tablespoon vegetable oil or melted butter. To test readiness, sprinkle a few drops of water — it should sizzle and dance.

Cook pancakes

For each pancake, pour about 1/4 cup batter onto the hot griddle (adjust size as desired). Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip carefully and cook the second side until golden brown, about 1–2 minutes more. Repeat, adding more oil or butter to the griddle as needed. If using whole reserved bacon slices as an in-pancake ribbon: lay one cooked whole bacon slice onto the griddle, then pour batter over it to encase the bacon, flipping when set.

Keep warm

Transfer finished pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm and maintain crispness while you finish the batch.

Serve

Stack pancakes, top with additional crumbled bacon or whole slices, dot with 2 tablespoons unsalted butter, and drizzle with 1/2 cup maple syrup. Dust lightly with 1 teaspoon powdered sugar if desired. Serve immediately.