Bacon pancakes have been a family favorite for years! I first tried these savory pancakes with bacon bits as a kid and have been making them ever since. They’re light, fluffy, and chock-full of crunchy bits of bacon. I never have to decide between a sweet or savory breakfast again with these delicious pancakes!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Bacon pancakes take me back to childhood. When I was in elementary school, my family went on a 5-week RV trip through the US and Canada to attend the National Barbershop Quartet Convention in Calgary, Alberta. It was an incredible trip and we got to see so much of the country. One of my favorite memories from the trip was attending the Calgary Stampede Rodeo in Canada, and my favorite rodeo food was Stampede Cakes. They were simple pancakes with bacon bits inside. One bite and the whole family was hooked!
My mom has been making a version of those bacon stuffed pancakes for us ever since, and it’s still one of my favorite easy breakfasts. I just love the combo of savory and sweet in these bacon filled pancakes. I added a little bit of almond extract to the batter for an extra dose of awesome… my fave part.
What’s in This Bacon Pancakes Recipe?
- Bacon: I have found that thin-cut bacon crisps up really well and holds onto some of that crispiness in the pancakes. Thicker bacon tends to have a chewier texture.
- Flour: All-purpose flour gives these pancakes structure.
- Baking Powder: Helps these pancakes cook up light and fluffy.
- Sugar: Granulated sugar sweetens the pancakes.
- Salt: A touch of kosher salt enhances the flavor of the batter.
- Eggs: Bind the pancake batter to give it structure. I separated my eggs into yolks and whites and whipped up the whites to help these pancakes turn out extra light and fluffy.
- Milk: Whole milk adds moisture and richness to the pancakes.
- Butter: Unsalted butter enriches the pancakes, makes them tender, and helps prevent them from sticking to the pan as they cook.
- Vanilla Extract: Enhances the sweet-and-savory flavor of these pancakes.
- Almond Extract: Adds a touch of nuttiness to the pancakes.
Tips for Success
- The bacon can be cooked up to 4 days ahead and stored in the refrigerator. I like to pour the bacon grease into a heatproof dish to cool, then place it, covered, in the fridge to use in other recipes.
- Measure the flour using the spoon-and-level method to avoid dense, dry pancakes.
- I know separating the eggs might seem tedious on a groggy morning, but I promise, it’s so worth the effort. These are the fluffiest pancakes ever!
How to Store and Reheat
Store leftover bacon pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, spread out the pancakes in an even layer on a parchment-lined baking sheet and freeze until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. I like to toast them up straight from frozen.
Serving Suggestions
Pair these bacon filled pancakes with my Glowing Skin Smoothie or Easy Mango Smoothie for an amazing and well-rounded breakfast with the family. You can also check out all of my breakfast recipes for the ultimate daymakers. Throw a Homemade Iced Coffee in the mix if you really want to have a great day.
5-Star Review
“these are the BEST pancakes – i’ve made them tons of times (with and without bacon) and they never fail to be absolutely delicious” -Rachel S.
Bacon Pancakes Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer OR
- Hand Mixer
- Electric Griddle
Ingredients
- 1 pound thin-cut bacon 454 grams
- 4 cups all-purpose flour 480 grams
- 4 teaspoons baking powder 16 grams
- ¾ cup granulated sugar 150 grams
- 1 teaspoon kosher salt 3 grams
- 6 large eggs 300 grams, separated
- 3 cups whole milk 681 grams
- 12 tablespoons unsalted butter 170 grams, melted (1½ sticks)
- ¾ teaspoon pure vanilla extract 3 grams
- ¼ teaspoon almond extract 1 gram
- 2 tablespoons unsalted butter 28 grams, for cooking (¼ stick)
Optional Toppings
- Salted Butter
- Powdered Sugar
- Cinnamon-Sugar
- Maple Syrup
- Jam or Jelly
- Fresh Fruit
- Maple Butter
Instructions
- Preheat oven to 200°F. Place a cooling rack over a baking sheet to use to keep the cooked pancakes warm.
- Cut bacon into ⅛-inch pieces and fry until crisp (or to your liking). Transfer crisp bacon to a paper towel-lined plate and set it aside until ready to use,1 pound thin-cut bacon
- In a large mixing bowl, combine flour, baking powder, sugar, and salt. Set aside.4 cups all-purpose flour, 4 teaspoons baking powder, ¾ cup granulated sugar, 1 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Gently transfer the beaten egg whites to another large bowl and set them aside until ready to use.6 large eggs
- In the same mixing bowl, combine egg yolks, milk, melted butter, vanilla, and almond extract. Mix until fully incorporated, about 2 minutes.3 cups whole milk, 12 tablespoons unsalted butter, ¾ teaspoon pure vanilla extract, ¼ teaspoon almond extract
- Add the flour mixture to the egg yolk mixture and stir just until all flour is wet. The batter will be lumpy.
- Gently fold half of the beaten egg whites into the batter. Now, fold in the remaining half of the beaten egg whites. The egg whites should NOT be fully incorporated into the batter.
- Heat a griddle until hot and add 1 tablespoon of butter. Pour 2 tablespoons batter, per pancake, onto the griddle. The griddle should hold 4 pancakes at one time.2 tablespoons unsalted butter
- Sprinkle cooked bacon pieces over the pancakes while the batter is still raw. When bubbles form on the top of the pancakes (about 2 minutes), check the undersides to see if they are golden brown. If ready, flip the pancakes over (*Do NOT flip the pancakes over until the tops have bubbles) and continue cooking about 1-2 minutes or until the pancakes are cooked through.
- Transfer pancakes to the prepared cooling rack and place then in the oven to keep warm.
- Repeat the process, adding extra butter, for cooking, when needed, until all pancakes have been cooked.
- Serve with your favorite toppings.Powdered Sugar, Cinnamon-Sugar, Maple Syrup, Jam or Jelly, Fresh Fruit, Maple Butter, Salted Butter
Video
Becky’s Tips
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Bacon Pancakes Step by Step
Fry the Bacon: Preheat your oven to 200°F. Place a cooling rack over a baking sheet to use to keep the cooked pancakes warm. Cut 1 pound of thin-cut bacon into ⅛-inch pieces and fry until crisp (or to your liking). Transfer crisp bacon to a paper towel-lined plate and set it aside until ready to use.
Mix the Dry Ingredients: In a large mixing bowl, combine 4 cups of all-purpose flour, 4 teaspoons of baking powder, ¾ cup of granulated sugar, and 1 teaspoon of kosher salt. Set aside.
Whip the Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, beat 6 large egg whites until stiff peaks form. Gently transfer the beaten egg whites to another large bowl and set them aside until ready to use.
Mix the Wet Ingredients: In the same mixing bowl, combine 6 large egg yolks, 3 cups of whole milk, 12 tablespoons of melted unsalted butter, ¾ teaspoon of vanilla extract, and ¼ teaspoon of almond extract and mix until fully incorporated, about 2 minutes.
Mix the Batter: Add the flour mixture to the egg yolk mixture and stir just until all flour is wet. The batter will be lumpy.
Fold in the Egg Whites: Gently fold half of the beaten egg whites into the batter. Now, fold in the remaining half of the beaten egg whites. The egg whites should NOT be fully incorporated into the batter.
Portion the Pancakes: Heat a griddle until hot and add 1 tablespoon of butter. Pour 2 tablespoons of batter, per pancake, onto the griddle.
Cook the Pancakes: Sprinkle the cooked bacon pieces over the pancakes while the batter is still raw. When bubbles form on the top of the pancakes (about 2 minutes), check the undersides to see if they are golden brown. If ready, flip the pancakes over (*Do NOT flip the pancakes over until the tops have bubbles) and continue cooking about 1-2 minutes or until the pancakes are cooked through.
Repeat the Process: Transfer pancakes to the prepared cooling rack and place them in the oven to keep warm. Repeat the process, adding extra butter, for cooking, when needed, until all pancakes have been cooked.
Serve the Pancakes: Serve with your favorite toppings.
these are the BEST pancakes – i’ve made them tons of times (with and without bacon) and they never fail to be absolutely delicious
Thanks for sharing with us, Rachel!
I usually put the bacon on the side but I’m going to put the bacon in the batter. I top my pancake with peanut butter and an over easy egg and syrup. I call it Montana breakfast as my mother-in- law served it so you could do this. Oh My yes!!
Sounds yummy!
My kids wanted to make bacon pancakes after watching an Adventure Time episode in which they sing about bacon pancakes. These were a very delicious hit, and made me the coolest mom ever for the night. My husband and I thoroughly enjoyed them also, and decided this recipe will replace our current pancake recipe. Just the batter without the bacon makes stellar pancakes. Super tall and fluffy! They had great texture and flavor. Thanks!
That’s great! Thanks for sharing, Shannon.
Please explain kosher salt in bacon pancakes.
What a yummy combination! :)
it’s delicious
Definitely going to make these wonderful pancakes. Please can you tell me how you freeze them.
wonderful!!!
This recipe makes me so happy! I live in California, but I grew up in Calgary. I can’t wait to make these for my kids and give them a taste of my old hometown.
Bookmarking this one. These look amazing, Becky. I love your family story. (And your family.)