Bacon Pancakes: Fluffy Buttermilk Perfection Meets Crispy Bacon!
Get ready to revolutionize your weekend breakfast with these incredible Bacon Pancakes! This isn’t just a side of bacon with your pancakes; it’s a glorious fusion where crispy, savory bacon bits are cooked right into fluffy, golden buttermilk pancakes. Each bite offers a delightful dance of sweet and salty, tender and crisp – a truly irresistible combination that’s guaranteed to become your new weekend morning must-try!
Why You’ll Love These Bacon Pancakes
- Perfect Sweet & Salty Balance: The savory bacon perfectly complements the sweet, fluffy pancakes for an addictive flavor.
- Irresistible Texture: Enjoy the tenderness of pancakes with the delightful crunch of crispy bacon in every bite.
- Easy & Fun: Simple to make and a creative twist on classic breakfast favorites.
- Crowd-Pleasing: A unique and delicious breakfast that’s sure to impress everyone at the table.
- Complete Breakfast: Combines carbs and protein in one delicious, convenient package.
What You’ll Need
Gather these simple ingredients to craft your amazing Bacon Pancakes:
Ingredients:
Pancake Batter:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1 cup buttermilk (or 1 cup milk with 1 tbsp lemon juice or white vinegar, let sit 5 mins)
- 2 tbsp unsalted butter, melted
- ½ tsp vanilla extract (optional)
For the Bacon:
- 6-8 slices bacon, cooked crispy and crumbled (about ½ cup crumbled bacon)
For Cooking:
- Butter or cooking spray, for greasing the griddle/skillet
Optional for Serving:
- Maple syrup
- Fresh berries
- Powdered sugar
- Extra crumbled bacon for garnish
Instructions: Cook, Mix, Cook, and Serve!
1. Cook and Crumble Bacon:
Cook the 6-8 slices of bacon until crispy. You can do this in a skillet, bake it in the oven (place on a rack over a foil-lined baking sheet at 400°F / 200°C for 15-20 minutes), or microwave. Once cooked, transfer the bacon to a plate lined with paper towels to drain any excess grease. Once slightly cooled, crumble the bacon into small pieces. Set aside.
2. Prepare the Pancake Batter:
In a large mixing bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. In a separate medium bowl, whisk together the wet ingredients: 1 large egg, 1 cup buttermilk, 2 tbsp melted unsalted butter, and ½ tsp vanilla extract (if using).
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Stir just until combined. A few lumps are perfectly fine; do not overmix, as overmixing leads to tough pancakes. Gently fold in about ¾ of the crumbled bacon into the pancake batter. Save the remaining ¼ for garnish.
4. Cook the Pancakes:
Heat a large non-stick griddle or skillet over medium-low to medium heat. Lightly grease with butter or cooking spray. Pour ¼ cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface, the edges look set, and the underside is golden brown. Flip carefully and cook for another 1-2 minutes until the second side is golden and the pancake is cooked through. Adjust heat as needed to prevent burning.
5. Serve and Enjoy!
Transfer the cooked Bacon Pancakes to a plate. Serve immediately, stacked high, with a generous drizzle of warm maple syrup. Garnish with the remaining crumbled bacon, powdered sugar, or fresh berries if desired.
Tips for Perfect Bacon Pancakes
- Don’t Overmix Batter: Lumps are okay! Overmixing develops gluten, leading to tough, chewy pancakes. Mix just until the wet and dry ingredients are combined.
- Proper Buttermilk: If you don’t have buttermilk, you can easily make a substitute: Add 1 tablespoon of lemon juice or white vinegar to a 1-cup measuring cup, then fill the rest of the way with regular milk. Let it sit for 5 minutes before using.
- Medium Heat is Key: Cook pancakes on medium-low to medium heat. Too high, and they’ll burn on the outside before cooking through. Too low, and they’ll be pale and dry.
- Watch for Bubbles: Bubbles forming on the surface of the pancake indicate it’s time to flip.
- Cook Bacon Crispy: The contrast of crispy bacon with soft pancake is what makes this dish so good. Don’t undercook your bacon!
- Rest the Batter: Letting the pancake batter rest for 5-10 minutes after mixing (and before adding bacon) can help create even fluffier pancakes.
- Keep Warm: If cooking a large batch, you can keep cooked pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest.
- Freezing: Cooked bacon pancakes freeze well. Let them cool completely, then stack with parchment paper in between and place in a freezer-safe bag. Reheat in a toaster or microwave.
These Bacon Pancakes are a fantastic way to elevate your breakfast game, offering a delightful blend of sweet and savory that will have everyone asking for more! Enjoy the ultimate weekend indulgence!