Bacon Pancakes
Bacon Pancakes are a perfect combination of sweet and savory. Fluffy and delicious with maple syrup for Saturday breakfast or Sunday brunch.
Servings: 4 people
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 1/4 cups buttermilk
- 2 tablespoons unsalted butter melted
- 1 large egg
- 8 slices bacon
- Butter
- Maple syrup
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
- In another medium bowl, whisk together buttermilk, melted butter and egg.
- Using a wooden spoon, make a well in the center of the flour mixture, then pour in the buttermilk mixture. Gently stir just until barely combined; small lumps may still remain. Set aside to rest while you cook the bacon.
- Cook bacon in a hot skillet over medium-high heat. Once fat is rendered and bacon is crisp, transfer to a paper towel lined plate to drain. Chop up bacon into small pieces. *TIP - Make this process even simpler by cutting the raw bacon into the skillet with kitchen shears.
- Pour out the bacon grease and wipe out the skillet. Or, you can use a tablespoon of bacon grease for cooking the pancakes.
- Heat the skillet over medium heat, or preheat an electric griddle to 350℉. Melt a tablespoon of butter (or use bacon grease) in the skillet.
- Pour a ¼ cup of pancake batter into the skillet and top with a sprinkle of bacon pieces. Cook for about 2 minutes, or until small bubbles form and begin to burst. Flip pancake and cook for for another minute or until golden. Transfer to a plate, bacon side up. Repeat with remaining batter and bacon, adding more butter to the pan as needed. Keep warm in a 200 degree oven or cover plate with foil.
- Serve immediately, topped with butter and warm maple syrup.
Notes
- The number of pancakes yielded in this recipe depends on the size of your pancakes. The recipe makes 4 servings.
- Refrigerator storage: Keep bacon pancakes tightly wrapped in an airtight container or resealable bag in the fridge for 3-4 days. Reheat a few at a time in the microwave in 30 second increments until hot.
- Freezer storage: Freeze pancakes on a baking sheet in a single layer, or wrap each one individually. Store in an airtight container or freezer bag and freeze for up to 3-4 months. Thaw in the fridge overnight and reheat in the microwave.
Nutrition
Calories: 434kcal | Carbohydrates: 35g | Protein: 13g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 816mg | Potassium: 388mg | Fiber: 1g | Sugar: 10g | Vitamin A: 374IU | Calcium: 162mg | Iron: 2mg
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