Sweet Savory Bacon Pancakes

This fluffy buttermilk bacon pancake recipe transforms ordinary breakfast into something extraordinary. The combination of sweet, tender pancakes studded with crispy bacon pieces creates that perfect sweet-savory balance that makes breakfast worth getting out of bed for.

I first made these pancakes when my brother visited during the holidays, and they became an instant family tradition. Now whenever someone stays over, they specifically request "those amazing bacon pancakes" before they even unpack their bags.

Ingredients

• All purpose flour forms the foundation of these pancakes, providing structure while keeping them light
• Sugar adds just enough sweetness to complement the savory bacon
• Baking powder and baking soda work together to create the perfect rise and fluffy texture
• Coarse salt enhances all the flavors and balances the sweetness
• Buttermilk is the secret to tender pancakes with a slight tanginess that pairs perfectly with bacon
• Unsalted butter adds richness and helps create those crispy golden edges
• Egg binds everything together while adding structure
• Bacon is the star ingredient, choose thick-cut for the best texture and flavor

Step-by-Step Instructions

Mix the dry ingredients

Thoroughly whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This ensures even distribution of the leavening agents for perfectly fluffy pancakes.

Combine wet ingredients

In a separate bowl, whisk the buttermilk, melted butter, and egg until fully incorporated. The buttermilk should be at room temperature to prevent the melted butter from solidifying when mixed.

Create the batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together until just barely combined with some small lumps remaining. Overmixing develops gluten which makes tough pancakes. Let the batter rest for about 5 minutes to allow the flour to hydrate.

Cook the bacon

Heat a large skillet over medium-high heat and cook the bacon until crisp and golden. The slow rendering of fat creates the crispiest texture. Transfer to paper towels to drain, then chop into small pieces.

Prepare the cooking surface

Heat your skillet over medium heat or preheat a griddle to 350°F. Add a tablespoon of butter or reserved bacon grease for extra flavor. The surface is ready when a drop of water sizzles gently.

Cook the pancakes

Pour about 1/4 cup of batter per pancake onto the hot surface. Immediately sprinkle each with bacon pieces while the batter is still wet. Cook until bubbles form and begin to pop, about 2 minutes, then flip and cook another minute until golden brown.

Serve immediately

Transfer pancakes to warm plates, bacon side up, and serve with butter and warm maple syrup. For a large batch, keep finished pancakes warm in a 200°F oven until ready to serve.

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The bacon in these pancakes reminds me of Saturday mornings with my grandfather who insisted bacon belonged in everything from breakfast to dessert. He would have approved of these pancakes, especially with a generous drizzle of real maple syrup that creates that irresistible sweet-salty combination.

Make-Ahead Options

These pancakes reheat surprisingly well. Cook the entire batch, let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, arrange in a single layer on a baking sheet and warm in a 350°F oven for about 10 minutes. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag once frozen solid. They keep for 3-4 months and can be reheated straight from frozen.

Perfect Bacon Tips

The bacon makes or breaks this recipe. Choose thick-cut bacon for the best texture and flavor impact in the pancakes. For easiest preparation, cut the raw bacon directly into the skillet using kitchen shears as noted in the tips. For extra crispy bacon, cook it until just shy of your preferred doneness, as it will continue cooking slightly when added to the pancake batter. Save a tablespoon of the bacon grease to cook the pancakes for an additional layer of flavor.

Serving Suggestions

While these pancakes shine with just butter and maple syrup, they become a complete brunch when served with fresh fruit to balance the richness. A side of scrambled eggs adds protein for a more filling meal. For special occasions, offer a pancake bar with additional toppings like sliced bananas, chopped nuts, whipped cream, or even a drizzle of chocolate sauce. The sweet-savory combination works surprisingly well with many accompaniments.

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Pro Tips

Let the batter rest for 5-10 minutes before cooking for noticeably fluffier pancakes.

The first pancake is often a test run. Adjust your heat if needed before cooking the whole batch.

Flip the pancakes only once, when bubbles form and begin to pop, for the perfect golden exterior.

Recipe FAQs

→ Can I make the pancake batter ahead of time?

Yes, you can prepare the pancake batter up to 24 hours in advance and store it covered in the refrigerator. The batter might thicken slightly, so you may need to add a splash of buttermilk before cooking. However, for the fluffiest results, it's best to mix the batter shortly before cooking.

→ What can I substitute for buttermilk?

If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until it begins to curdle slightly. Alternatively, you can use plain yogurt thinned with a little milk to achieve a similar consistency and tanginess.

→ How do I keep my pancakes warm while cooking the entire batch?

To keep pancakes warm while cooking the remaining batter, preheat your oven to 200°F (95°C) and place the cooked pancakes on a baking sheet in a single layer. You can also stack them with a piece of parchment paper between each pancake to prevent sticking. Cover loosely with aluminum foil to prevent them from drying out.

→ Can I freeze these bacon pancakes?

Yes, these pancakes freeze exceptionally well. Allow them to cool completely, then place in a single layer on a baking sheet to freeze for about an hour. Once frozen, transfer to a freezer-safe bag or container with parchment paper between layers. They'll keep for 3-4 months. Reheat in a toaster, microwave, or oven until warmed through.

→ What other toppings work well with bacon pancakes?

While maple syrup is the classic pairing, bacon pancakes are versatile. Try bourbon-infused maple syrup for an adult twist, a dollop of whipped cream with a sprinkle of chives for contrast, or even a fried egg on top for an extra-savory breakfast. Caramelized bananas offer a delicious sweet counterpoint to the salty bacon, or try a drizzle of honey butter for something different.

→ How can I make these pancakes fluffier?

For extra fluffy pancakes, separate the egg and beat the white until soft peaks form, then fold it into the batter as the final step. Also, be careful not to overmix the batter - small lumps are actually desirable. Finally, let the batter rest for 15-30 minutes before cooking, which allows the gluten to relax and the leavening agents to activate.