Fluffy Bacon Pancakes

published Jan 23, 2022
Bacon Pancakes Recipe

Bacon pancakes are the best of breakfast, all in one dish.

Serves4 to 6

Makes12 pancakes

Prep10 minutes

Cook25 minutes to 30 minutes

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pancakes with a slice of bacon cooked into the center, on a round white plate, with syrup being poured over the top.
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Making them is easy. Once you cook thick slices of bacon and prepare a traditional buttermilk pancake batter, all you need to do is return one of the cooked strips of bacon back to the pan and top it with a nice round pour of the batter. When the pancakes are ready to be flipped, a crispy strip of bacon is revealed on the other side, perfectly cooked right into the pancake itself. It infuses a little bit of that salty goodness into each bite so irresistibly, you will soon start to wonder why you ever enjoyed pancakes and bacon separately.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Bacon Pancake Toppings

Bacon pancakes can be topped with all of the same toppings you might use on a classic pancake. Warm maple syrup is the most traditional, but other toppings such as fresh fruit or a dusting of powdered sugar are also wonderful choices.

How to Serve Bacon Pancakes

Bacon pancakes should be served soon after preparing them on the stovetop. If you are cooking for a crowd and want to keep them warm while finishing up subsequent batches, the pancakes can be placed on a baking sheet in a 200ºF oven for up to 30 minutes. If you want to do some prep work in advance, the bacon can be crisped and stored in the refrigerator the night before you plan to make the pancakes.

Bacon Pancakes Recipe

Bacon pancakes are the best of breakfast, all in one dish.

Prep time 10 minutes

Cook time 25 minutes to 30 minutes

Makes 12 pancakes

Serves 4 to 6

Nutritional Info


  • 12 ounces

    center-cut thick-cut sliced bacon (about 12 slices)

  • 1 3/4 cups

    all-purpose flour

  • 1 tablespoon

    granulated sugar

  • 1 1/2 teaspoons

    baking powder

  • 1 teaspoon

    baking soda

  • 3/4 teaspoon

    kosher salt

  • 2 cups


  • 2

    large eggs

  • 4 tablespoons

    (1/2 stick) unsalted butter, plus more for the pan

  • Maple syrup, for serving


  1. Working in batches if needed, place 12 ounces bacon in a single layer on a griddle or in a large nonstick skillet over medium-high heat. Cook, flipping occasionally, until just crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate. Wipe the griddle or skillet clean with paper towels (pour off the grease and reserve before wiping if you want to use it to cook the pancakes).

  2. Place 1 3/4 cups all-purpose flour, 1 tablespoon granulated sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 3/4 teaspoon kosher salt in a large bowl and whisk to combine.

  3. Place 2 cups buttermilk and 2 large eggs in a medium bowl and whisk to combine. Melt 4 tablespoons unsalted butter in the microwave or on the stovetop. Add the buttermilk mixture to the flour mixture, then add the melted butter. Stir until just combined — the batter should lumpy. Let rest 5 minutes. Meanwhile, heat the griddle or skillet over medium heat.

  4. Coat the pan with a thin layer of butter or bacon grease. Place 1 strip of the bacon in the pan and pour 1/4 cup batter over the center of the strip, allowing it to spread out and form a circle about 4 inches wide. Repeat with more strips of bacon and batter to fill the space on the griddle or skillet. (In a 12-inch skillet, you should be able to fit about 5 pancakes.) Cook until the bubbles form on the top and the bottoms are golden-brown, 3 to 4 minutes, adjusting the heat as needed. Flip the pancakes and cook until the second side is golden-brown, 2 to 3 minutes more.

  5. Transfer to plates or a 200ºF oven to keep warm. Repeat cooking the remaining strips of bacon and batter. Serve drizzled with maple syrup.

Recipe Notes

Storage: Pancakes can be refrigerated in an airtight container for up to 5 days. To freeze pancakes, freeze in a single layer, then transfer to a zip-top bag and freeze for up to 2 months.