Nothing sets up a good morning like the promise of bacon cooked right into pancakes. I’m not always in the mood for a full breakfast production, but this one hits the sweet spot. Bacon Pancakes are exactly what they sound like: salty, crispy bacon embedded in fluffy pancakes, made all in one place. No juggling pans, no separate timing, just one batch of golden, savory-sweet goodness.
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You get the best of both worlds in every bite. No stray bacon on the side, no need to coordinate multiple pans. And since it all happens on the griddle, cleanup is fast and the process stays manageable, even before that first sip of coffee. When breakfast needs to be quick, filling, and feel like a little treat, this recipe is always at the top of my list.
It’s a weekend staple at my house. If I prep the bacon ahead of time, it turns into a no-brainer breakfast for busy mornings or brunch with friends.
Ingredients
- Bacon slices – I find that regular sliced (versus thick-cut) bacon works best in this recipe. Thick-cut gets too chewy.
- All-purpose flour – No need to sift the flour first.
- Light brown sugar – Or you can use white granulated sugar.
- Baking powder – Ensure your baking powder is fresh so the pancakes rise properly.
- Baking soda
- Kosher salt – If using table salt, only use ½ teaspoon.
- Ground cinnamon
- Whole buttermilk – You can use regular milk or my shortcut: mix 1 ½ cups of milk with ¼ cup sour cream, then top off to reach 2 cups. Whisk it well.
- Eggs – Extra large eggs also work.
- Unsalted butter – Salted butter works fine too.
- Maple syrup – Or your favorite toppings.
How To Make Bacon Pancakes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating your electric griddle to 350°F. I love using it because the surface stays even, there’s space for everything, and you don’t need to dirty more than one piece of equipment.
Lay the bacon slices in a single layer across the hot surface. A cast iron bacon press can help keep them flat so they crisp up without curling. Flip them now and then until they’re done to your liking, then move them to a plate while you make the batter.
Give the griddle a quick swipe with a reusable griddle cleaning pad while it’s still warm. That keeps cleanup easy and ensures your pancakes won’t taste like leftover bacon bits.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. I usually use a hand crank flour sifter to keep the dry mix light and lump-free without much effort.
Pour in the buttermilk and eggs, stir to combine, and then add the melted butter. Let the batter rest for 5 minutes so it thickens a bit. I like using a batter dispenser here to make pouring onto the griddle clean and consistent.
Lay your cooked bacon strips a few inches apart on the cleaned griddle. Pour about 1/4 cup of batter directly over each strip. The batter will spread and seal in the bacon without you having to guess where it’s sitting.
Wait for bubbles to form on the surface and the edges to set before flipping. A thin stainless steel turner makes flipping easier without tearing the pancake or shifting the bacon inside.
Once flipped, let the other side cook until golden brown and the pancakes are cooked through. If you’re making a big batch, you can keep them warm in a 200°F oven on a baking sheet while you finish up.
Chef Jenn’s Tips
- Go for a griddle or large cast iron pan so you can work in batches without overcrowding.
- Letting the batter rest for 5 minutes makes a noticeable difference in texture.
- Bacon can be made ahead and quickly reheated on the griddle.
- After cooking the bacon, reduce the heat slightly if the griddle is running too hot.
Make It A Meal
Bacon Pancakes go great with scrambled eggs or some fresh fruit. On lazy weekends, I serve them with a big mug of coffee or a chai latte. If you end up with leftovers, they’re perfect for a quick breakfast the next day.
Storage
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Freeze between parchment sheets in a zip-top bag for up to 2 months. Reheat in a toaster oven or skillet.
Bacon Pancakes
Equipment
Ingredients
- 12 bacon slices
- 1 3/4 cups all-purpose flour
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 2 cups whole buttermilk
- 2 large eggs beaten
- 1/4 cup unsalted butter melted
- Maple syrup for serving
Instructions
- Preheat a griddle to 350°F so it's ready for the bacon and pancakes.
- Arrange the bacon strips in a single layer. Cook until crisp, 8 to 10 minutes, flipping as needed. Move to a paper towel-lined plate and wipe the griddle clean.
- Whisk the flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Add the buttermilk and eggs. Stir to combine, then mix in the melted butter. Let the batter sit for 5 minutes to thicken.
- Place the cooked bacon strips a few inches apart on the griddle.
- Pour about 1/4 cup of batter directly over each strip.
- Cook until bubbles form and the edges set, 3 to 4 minutes. Flip each pancake with a wide spatula.
- Flip and continue cooking another 3 to 4 minutes until golden and cooked through.
- Repeat with the rest of the bacon and batter. Keep finished pancakes warm in a 200°F oven while you work.
- Serve hot with maple syrup or your favorite toppings.
Notes
Chef Jenn’s Tips
- Go for a griddle or large cast-iron pan so you can work in batches without overcrowding.
- Letting the batter rest for 5 minutes makes a noticeable difference in texture.
- Bacon can be made ahead and quickly reheated on the griddle.
- After cooking the bacon, reduce the heat slightly if the griddle is running too hot.