Bacon Pancakes

Course: Breakfast

Cuisine: American

Keyword: bacon pancakes, homemade pancakes

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 3-inch pancakes

Calories: 117kcal

Author: Erin Parker

These EASY Bacon Pancakes come together quickly and easily. Top with maple syrup, butter and extra bacon for the ultimate breakfast!

Print Recipe

Equipment

Ingredients

Bacon Pancakes:

12 ounces bacon , cooked and chopped
1 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 ½ cups whole milk
2 eggs
1 teaspoon vanilla extract
2 tablespoons neutral oil , like vegetable or canola oil

Toppings:

Softened butter
Maple syrup
Chopped bacon

Instructions

Whisk together the 1 ½ cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon fine sea salt into a large bowl, set aside.
In a large mixing bowl, whisk together the 1 ½ cups whole milk, 2 eggs, 1 teaspoon vanilla extract and 2 tablespoons neutral oil until fully combined.
Pour the dry ingredients into the wet ingredients, stirring until just combined. Some lumps are okay. Do not overmix. Optionally, allow batter to rest for 10-15 minutes.
Heat a large nonstick skillet or a electric griddle over medium heat (350°F). Brush the pan with bacon fat or unflavored cooking spray.
Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
Sprinkle 1-2 teaspoons of the cooked and chopped 12 ounces bacon on top of the pancake batter.
When several bubbles have formed on the surface, flip the pancakes, and cook through, another 1-2 minutes.
Repeat until all of the pancakes have been made. Keep in the oven on a wire rack until all are cooked.
Stack the pancakes onto plates and serve with additional bacon, a pat of butter and real maple syrup.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

To freeze any extra pancakes, simply line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are frozen solid, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

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