Fluffy golden pancakes with crispy bacon cooked right inside—these are the ultimate breakfast comfort food. Perfectly balancing salty and sweet, they’re a brunch favorite and guaranteed crowd-pleaser.
Prep & Cook Time
-
Prep time: 10 minutes
-
Cook time: 15 minutes
-
Total time: 25 minutes
-
Servings: 4 (makes about 8 pancakes)
Ingredients
-
1 ½ cups (375 ml) milk (dairy or non-dairy like almond, soy, or oat milk)
-
1 teaspoon vanilla extract
-
1 large egg
-
2 tablespoons melted butter (or oil)
-
1 ¾ cups (220 g) all-purpose flour
-
2 tablespoons sugar
-
1 tablespoon baking powder
-
¼ teaspoon salt
-
8 slices of bacon
-
Butter or oil, for cooking
Instructions
1. Cook the Bacon
-
Fry the bacon slices in a skillet over medium heat until crispy.
-
Transfer them to a paper towel-lined plate to drain.
-
Once cooled, either chop them into chunks or leave them whole depending on how you want them in your pancakes.
2. Make the Pancake Batter
-
In a large bowl, whisk together the milk, vanilla extract, egg, and melted butter.
-
In another bowl, mix the flour, sugar, baking powder, and salt.
-
Pour the wet ingredients into the dry ingredients and stir gently until combined. Don’t overmix—some lumps are okay.
3. Cook the Pancakes
-
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
-
Pour ¼ cup of batter per pancake onto the skillet.
-
Quickly add a few bacon pieces (or lay a whole slice) onto each pancake before the top sets.
-
When bubbles form on the surface (about 1-2 minutes), flip and cook the other side until golden brown.
4. Serve
-
Serve warm with butter, maple syrup, or even a drizzle of hot honey.
-
Optional toppings: fried egg, fruit, or a dusting of powdered sugar.
Tips & Variations
-
Extra crispy bacon? Bake in the oven at 200°C (400°F) for 15 minutes instead of pan-frying.
-
Sweeter flavor: Add a tablespoon of maple syrup directly to the batter.
-
Savory twist: Add shredded cheddar cheese to the batter for cheesy bacon pancakes.
-
Make it spicy: Add jalapeño slices or a dash of chili flakes to the mix.
Serving Suggestions
-
Classic Combo: Maple syrup, sunny-side-up eggs, and a side of fresh fruit.
-
Brunch Platter: Serve with hash browns, avocado slices, and an iced latte.
-
Dessert-style: Drizzle with caramel sauce and whipped cream.
Calories (approximate per pancake)
-
About 230–270 calories depending on the amount of bacon and toppings used.
-
A full serving (2 pancakes with syrup) is around 500–600 calories.
Why This Combo Works
-
The salty crunch of bacon complements the soft, slightly sweet pancake texture.
-
Maple syrup or honey adds depth and contrast.
-
It’s a classic example of how opposites attract—crispy + fluffy, salty + sweet.
Make-Ahead & Storage
-
Batter can be made the night before and refrigerated.
-
Cooked pancakes store well in the fridge (up to 3 days) or freezer (up to 2 months).
-
Reheat in a toaster or oven at 325°F (160°C) for 5–8 minutes.
Fun Fact
Bacon pancakes are a modern twist on the American diner breakfast, where everything from bacon to eggs to pancakes ends up on the same plate—often drenched in syrup. The genius idea of combining them into a single bite makes mornings extra special.