Bacon Pancakes Recipe
Four buttermilk pancakes filled with real bits of bacon. Served with whipped butter and hot syrup
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Ingredients
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Pancake Batter with Bacon
Finishing & Serving
Method
Pancake Batter with Bacon
Prepare cooked bacon
Cook 6–8 slices of bacon until crisp (pan-fry, oven-bake at 400°F/200°C for 15–20 minutes, or air-fry). Drain on paper towels, cool slightly, then chop into roughly 1/4-inch pieces. Measure 1 cup chopped bacon for the batter and reserve up to 1/4 cup extra for garnish.
Mix dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.
Mix wet ingredients
In a separate medium bowl or measuring cup, whisk 2 cups buttermilk, 2 large eggs, 4 tablespoons melted and cooled unsalted butter, and 1 teaspoon vanilla extract until smooth.
Combine wet and dry
Make a well in the dry ingredients, pour in the wet mixture, and gently fold with a spatula until just combined. Small lumps are fine — do not overmix or pancakes will be tough.
Fold in bacon
Fold in 1 cup chopped cooked bacon evenly through the batter, distributing the bacon bits without overworking the batter. Let the batter rest 5 minutes to hydrate the flour and relax the gluten.
Cook pancakes
For each pancake, pour about 1/2 cup batter onto the hot griddle (you will get roughly four 5–6" pancakes). Cook until edges look set and bubbles form and begin to pop on the surface, about 2–3 minutes. Flip and cook the second side until golden brown and cooked through, about 1–2 minutes more. Adjust heat as needed so pancakes brown but do not burn. Repeat with remaining batter, wiping the griddle and re-greasing as necessary.
Finishing & Serving
Keep warm
If making multiple batches, keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven, loosely covered with foil so they remain soft.
Whip butter (if not using store-bought whipped)
If you prefer freshly whipped butter: beat 1/4 cup softened unsalted butter with a fork or small whisk until lighter and slightly aerated. Optionally add a pinch of salt and 1/2 teaspoon maple syrup for flavor.
Plate and serve
Stack four pancakes per serving. Top with a generous spoonful of whipped butter and a drizzle of hot maple syrup (about 2 tablespoons per stack, or to taste). Sprinkle reserved extra bacon pieces over the top if desired. Serve immediately.