Bacon Pancakes

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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!

Pouring maple syrup over bacon pancakes.

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.

  1. 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.
  2. 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.
  3. Add Bacon Pieces: Finely chop 4 of the cooked strips of bacon and then mix the chopped bacon into the pancake mix.
  4. 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.
  5. 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.
  6. Enjoy: Serve fresh with butter and maple syrup!
4-photo collage of the batter being mixed up and cooked on a pan with the bacon.

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.

Dressings, Sauces, and Dips

Homemade Imitation Maple Syrup

10 mins

Breakfast

Coconut Syrup

5 mins

Breakfast

Cinnamon Syrup

8 mins

4 bacon pancakes on a plate.

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!

Closeup of a bite of a bacon pancake.

More Easy Breakfast Recipes to Love

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  • Cook the bacon according to package instructions, for this recipe I cook it slightly crispier. Set the cooked bacon on paper towels to drain and reserve a little of the bacon grease to cook the pancakes in.

  • 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 mix well.

  • Finely chop 4 of the cooked strips of bacon and mix the chopped bacon into the pancake mix.

  • Heat the skillet used for the bacon to medium heat. Place a couple strips of bacon on the skillet, pour some of the pancake batter over each strip of bacon, just enough to cover each one individually.

  • 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.

  • Serve fresh with butter and maple syrup!

Calories: 266kcalCarbohydrates: 18gProtein: 7gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.05gCholesterol: 46mgSodium: 314mgPotassium: 438mgFiber: 0.5gSugar: 5gVitamin A: 91IUCalcium: 175mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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