An all-in-one breakfast, and so good, you won’t be able to get enough. Crispy bacon nestled in pillowy pancakes, topped with butter and syrup – what could be better?
If you’re looking for more fun and delicious ways to switch up breakfast, try these other recipes too: egg in a hole, copycat Starbucks bacon & gruyere egg bites, or breakfast enchiladas!
Bacon-Filled Pancakes
Can’t decide between fluffy pancakes or crispy bacon for breakfast? This recipe is your new best friend. It’s the perfect combination of sweet and salty. And the texture is amazing! Soft, pillowy pancakes with crispy bacon in each bite. But the best part? These bacon pancakes are super simple to whip up. And, if your kids are anything like mine, they’ll be excited that they’re making the ‘bacon pancakes from Adventure Time,’ and won’t be able to stop singing the song.
Just mix up a basic pancake batter, throw in some crumbled bacon (because who can resist?), and cook them up with a full slice of bacon inside for more meaty goodness. The salty bacon flavor shines through every bite and balances the sweetness perfectly! Drizzle with maple syrup, and boom, you’ve got a breakfast (or brunch, or even dinner) that’s both familiar and new. So ditch the indecision and make these all-in-one bacon pancakes. A breakfast game-changer! And if you’re looking for more delicious ways to start your day, check out my full list of breakfast recipes.
Ingredient List
Simple ingredients, epic breakfast flavor. You’re going to want these mouthwatering bacon pancakes all the time.
Bacon: Crumble some into the batter for salty pieces in every bite, and reserve a few whole pieces to add inside each pancake. The more bacon the better, right? Also, reserve some of the bacon grease to cook the pancakes in. It adds so much flavor!
Egg: Binds everything together and keeps these pancakes light and airy.
Canola Oil: Makes the pancakes tender.
Milk: Any kind you like! I used whole milk to make my pancakes extra rich.
Flour: Give the pancakes their structure. All-purpose works just fine. Don’t overmix! A few lumps are okay.
Salt: Just a pinch to enhance flavors.
Sugar: A touch of sweetness to complement the salty bacon. Go easy, the maple syrup will add plenty more sweetness soon enough.
Baking Powder: Our magical leavening agent. No sad, flat pancakes here!
How to Make Bacon Pancakes
Bacon pancakes are surprisingly simple to make and the whole family loves them. A win-win! Grab your favorite breakfast toppings and then get ready to feast.
Cook Bacon: Cook the bacon according to package instructions, for this recipe I cook it slightly crispier. Then set the cooked bacon on paper towels to drain and reserve a little of the bacon grease to cook the pancakes in.
Mix Wet and Dry Ingredients Separately: In a medium bowl whisk together the egg, oil, and milk. In a separate bowl whisk together the flour, salt, sugar, and baking powder. Combine the wet and dry ingredients and then mix well.
Add Bacon Pieces: Finely chop 4 of the cooked strips of bacon and then mix the chopped bacon into the pancake mix.
Add Bacon Strips to Pan, Cover With Pancake Mix: Heat the skillet or griddle used for the bacon to medium heat. Place a couple strips of bacon on the skillet, then pour some of the pancake batter over each strip of bacon, just enough to cover each one individually.
Cook and Flip: Cook the pancakes until bubbles begin to form on the top and flip each pancake. Continue to cook until the pancakes are golden on each side. Repeat with the remaining stirps of bacon and pancake batter.
Enjoy: Serve fresh with butter and maple syrup!
What Pancake Batter to Use
For this recipe I used homemade batter, but you can use Bisquick or any pre-made pancake mix. Mix the batter according to the package instructions and add the chopped bacon to it.
Topping Ideas
Feel free to play around with flavor combinations! Think maple bacon donut. These sweet syrups will complement the savory flavor of the pancakes so well.
Storing Leftover Bacon Pancakes
Although these pancakes are best enjoyed fresh, you can also store leftovers in an airtight container in the fridge for up to 4 days.
I recommend reheating your pancakes in either the oven or on the stovetop to keep the texture from turning out rubbery. Over medium heat for 2 minutes per side or 10 minutes in the oven at 350 degrees Fahrenheit will do the trick!