Bacon Pancakes

5 from 1 vote

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!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: bacon pancakes

Servings: servings

Calories: 535kcal

Author: Kasey Schwartz

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