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Bacon pancakes are the ultimate sweet-and-savory breakfast option! Crispy bacon adds loads of smoky flavor to thick, fluffy buttermilk pancakes—just add a generous pour of maple syrup and serve!

maple syrup being pour on top of a stack of five bacon pancakes served on a white round plate

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You’ve probably had bacon with pancakes before, but bacon in pancakes?! It might sound crazy, but it works—you get your sweet and your savory all in one bite!

These bacon pancakes are an irresistible combination of two classic breakfast staples, and I guarantee that as soon as you take them off the griddle, they’re going to be devoured. We have lots of pancake recipes here on All Things Mamma, but I think bacon pancakes might just be the most unique!

close up image of a stack of five bacon pancakes topped and ripping with maple syrup down the sides with a pad of butter on top

Fluffy Bacon Pancakes Recipe

Bacon pancakes start with a buttermilk pancake batter, which makes for a light, airy pancake. (Fluffy pancakes are the best pancakes, right?!) You’ll cook the bacon in a skillet, then cook the pancakes in the same skillet, infusing them with extra bacon-y flavor. 

Once the batter is ladled into the skillet, each pancake is sprinkled with bits of chopped bacon. The bacon adds extra flavor and texture to the pancakes, making them even more delicious. 

Bacon pancakes are great for breakfast, brunch, or even as a late night snack; they’re quick and easy to make so they can be easily whipped up in no time at all. Serve ‘em up with a side of scrambled eggs for a satisfying breakfast that everyone will enjoy!

ingredients to make bacon pancakes

Ingredients

See recipe card below this post for ingredient quantities and full instructions.

  • Thick-cut bacon – Although you can use bacon bits and skip cooking the bacon, not having the bacon grease in the skillet will result in less flavorful pancakes.
  • All-purpose flour
  • Brown sugar – Light brown is best for this recipe, but dark brown will work too.
  • Baking powder
  • Baking soda
  • Kosher salt
  • Buttermilk – You can make a buttermilk substitute by adding a tablespoon of white vinegar to a liquid measuring cup, then pouring in whole milk until it reaches the 1 cup mark. Stir and let sit for 5 minutes.
  • Sour cream
  • Eggs – Here’s the best way to crack an egg.

For serving:

  • Maple syrup
  • Salted butter

Variations

  • Make them more savory than sweet by folding shredded cheddar into the batter.
  • Give them a gluten-free makeover by substituting a measure-for-measure gluten-free flour substitute for the all-purpose flour.
  • Add chocolate chips for a savory spin on classic chocolate chip pancakes!

How to Make Bacon Pancakes

  1. Cook the bacon: In a large skillet set over medium-high heat, cook the bacon until it’s browned and crispy, 4 to 5 minutes per side. Transfer the cooked bacon to a paper towel-lined plate, then chop it into 1-inch pieces. Reserve about 2 tablespoons of bacon grease in the pan and discard the rest.
  2. Mix the dry ingredients: In a mixing bowl, whisk the flour, brown sugar, baking powder, baking soda, and salt.
  3. Mix the wet ingredients: In a separate mixing bowl, whisk together the buttermilk, sour cream, and eggs.
  4. Finish the batter: Pour the wet ingredients into the dry ingredients and whisk to combine. 
  5. Cook the pancakes: In the same pan used to cook the bacon, heat the reserved bacon fat over medium heat. Add the pancake batter in ½ cup portions. Let the batter spread, then sprinkle a few tablespoons of the chopped bacon over the top. Cook for 3 to 4 minutes, or until lightly browned, flip, then cook for an additional 3 to 4 minutes to brown the other side. Repeat with the remaining batter.
  6. Serve: Plate the pancakes and serve with your desired toppings.
stack of five bacon pancakes cut into to show the cross section all served on a white round plate topped with maple syrup and a pad of butter

Quick Tip

If you’re not going to serve your pancakes immediately, place them on a wire rack rather than plating them. This keeps them from steaming on a plate and getting soggy.

How to Store Leftover Bacon Pancakes

Leftover bacon pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a plate and microwave until heated through, or warm them up in a 325ºF oven. Alternatively, you can freeze the pancakes for up to 2 months. Thaw them overnight in the fridge before reheating.

Serving Suggestions

Bacon pancakes are delicious with a drizzle of maple syrup, but you can also serve them up with a variety of toppings. Try topping your pancakes with bananas (Elvis style!) or slather them with peanut butter. Whipped honey butter is tasty too!

FAQs

Is it okay to cook pancakes in bacon grease?

Yes, it’s totally fine to cook pancakes in bacon grease. It adds lots of extra flavor—in fact, you may not want to make pancakes any other way once you give it a try!

Are bacon pancakes good?

Absolutely! Bacon pancakes are loaded with flavor, and they’re bound to be a hit with anyone who loves that combination of sweet and savory. The only thing better than fluffy buttermilk pancakes are fluffy buttermilk pancakes with bacon!

What bacon goes with pancakes?

Thick-cut hickory smoked bacon is the perfect choice for bacon pancakes because it adds smoky flavor. That said, most any bacon you like will work—just don’t use Canadian bacon, as it’s too thick.

More Pancake Recipes

Bacon Pancakes

Bacon pancakes are the ultimate sweet-and-savory breakfast option! Crispy bacon adds loads of smoky flavor to thick, fluffy buttermilk pancakes—just add a generous pour of maple syrup and serve!
5 from 1 vote
Course: Breakfast
Cuisine: American
Author: Kasey Schwartz
Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients  

  • 8 slices thick cut bacon
  • 1 cup all purpose flour
  • 2 tablespoons brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup buttermilk
  • ¼ cup sour cream
  • 2 eggs

To Serve:

  • Maple syrup
  • Salted butter

Instructions 

  • In a large skillet over medium high heat, cook the bacon until browned and crispy, 4 to 5 minutes per side. Remove to a paper towel lined plate. Drain most of the bacon fat from the pan, leaving about 2 tablespoons to cook the pancakes.
  • Chop the bacon into 1 inch sized pieces, set aside.
  • In a mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
  • In a separate bowl, whisk together the buttermilk, sour cream and eggs.
  • Pour the wet ingredients into the dry ingredients, whisk together just until combined. It is okay if there are still a few small lumps in the batter.
  • In the same pan used to cook the bacon, heat the reserved bacon fat over medium heat. Add the pancake batter in ½ cup sized dollops. Let the batter spread, then sprinkle with a couple tablespoons of the chopped bacon. Cook for 3 to 4 minutes until lightly browned, flip, then cook for an additional 3 to 4 minutes to brown the other side.
  • Serve with desired toppings.

Nutrition

Calories: 535kcal | Carbohydrates: 35g | Protein: 17g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 1006mg | Potassium: 465mg | Fiber: 1g | Sugar: 9g | Vitamin A: 334IU | Vitamin C: 0.1mg | Calcium: 174mg | Iron: 2mg
Keyword: bacon pancakes
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

Hi, I’m Kasey, Founder of All Things Mamma – where I am dishing up family favorite recipes that are easy to make with simple, everyday ingredients. Plus – tips and tricks for living your best life!

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