Bacon Pancakes
I love pancakes and bacon, so much that I added the bacon right into the pancakes.  The result, pure awesomeness. No joke, it is amazing. Fruits and chocolate are nice in pancakes, but the real deal is bacon. The smokey salty flavor goes great with the warm sweet flavor of the pancakes and maple syrup.
It may sound weird at first, but you need to try it. It is awesome.
Bacon Pancakes – (Adapted from Better Homes and Gardens New Cook Book)
- 3-4 slices thick cut bacon
- 1 cup flour
- 1 cup buttermilk, cream or milk
- 1 egg
- 2 tbs vegetable oil
- 1 tbs sugar
- 2 tsp baking powder
- 1/4 tsp vanilla
- pinch salt
Slice the bacon up into small pieces and fry it over medium/high heat until it is the crispiness that you desire. When finished drain on a paper towel.
  |
 |
While the bacon is cooking mix the flour, sugar, baking powder and salt into a bowl.
In a separate bowl mix the dairy, egg, oil and vanilla.
Pour the wet ingredients into the dry ingredients and stir just until incorporated.
We are going to cook the pancakes in the same pan that we used for the bacon. Bacon fat is the best, of course, you all ready know that. If there is a layer of grease on the pan pour it out into a bowl. Then pour back about 1 tablespoon of the grease back onto the pan. Over medium heat, pour the pancake batter onto the pan.
Immediately after you pour the batter, sprinkle a hand full of bacon bits onto the pancake. You could mix the bacon directly into the batter, but I have found that you get better distribution if you sprinkle it on this way.
Once you see bubbles forming and bursting on the top of the pancake it is time to flip.
Another minute or two later the pancake is cooked. Remove onto a plate and either eat, or place the plate in the oven on warm to keep the pancakes hot until you are finished cooking all of them.
These pancakes are quite amazing. Remember that when you add salt, make sure you only use a little as the bacon is quite salty. Overall the salty/sweet aspect of these pancakes is killer. Plus, you can never go wrong by adding bacon. It is natures wonder seasoning.
That is kind of brilliant! We live abroad and no one understands why Americans like to eat bacon and pancakes together. I think it is the perfect combo of sweet and salty… and these look amazing!
Maybe you should make a stack of these pancakes for all of the naysayers that you meet abroad. I bet they don't question you again.
Further proof that EVERYTHING is better with Bacon!
Great idea to add the bacon directly to the pancakes!
Looks tasty!
We used to do something similar at home, except we used bacon bits instead of the real thing.
Theres nothing better than bacon w/ pancakes…especially with the extra grease!
I live in Argentina, and we are not used to pancakes for breakfast, but I can´t wait to trying this recipe!!!! yummy.
Laura I hope you enjoy the bacon pancakes. You don't have to just eat them for breakfast. I make pancakes for dinner all of the time. Enjoy!!
woohoo!I can almost taste this! I love pancakes and bacon 🙂
Too many photos… it's not that complicated a recipe. You have added nothing to our understanding with all the pictures. It's the same as too many unnecessary words.
Give the camera a rest… less is more, really.
Jojo – I see where you are coming from. I will take that into consideration in future posts. Thanks for the input.
You should render some extra bacon and use bacon fat instead of oil in the pancake mix. Whatever amount of oil you would have used, use half butter half bacon fat. Ive done this with waffles and it is amazing. also put a runny egg on this when you are done and you will be in heaven.
Howard that sounds awesome. Next time I will use bacon grease instead of vegetable oil. Anything to infuse more bacon flavor.
What about sausages? I bet that would be an awesome combo too! Sausages and maple syrup go so well together! But bacon and pancakes sound yummy too!
Kaori – I bet sausages would be awesome in pancakes. I might have to do that this weekend.
Great article. And re: Jojo's comment, I really liked the photos. No, it's not that complicated, but I'm a visual learner and prefer being able to see what I'm supposed to be doing.
Thanks Mike, I have toned down the pictures a bit but I still use way more than JoJo would approve of.
It's easy to make your ain healthy and flossy homemade Denny's flapjacks with this easy-to-follow Denny's flannel cake recipe with healthy ingredients, such as Whole Wheat Flour and Canola, served with a dollop of cream cheese and sodding maple syrup or dearest , or create your own healthy hot cake toppings.
First off, I love your site BECAUSE you have pictures for every step =) I like seeing how it should look as I go along despite the fact I am fearless, wise and smart in the kitchen- I love the visuals because they allow me to make note of where I might be able to make modifications.
Now, on to my actual post…
In my personal experience of bacon culinary adventures (of which there are obscenely many) bacon bits are for lightweights.
I use entire strips of bacon, cut in halves. The pan has to be just the right temperature and you batter has to be the right thickness to solidify a bit around the edges as soon as it hits the pan. Then take your bacon halves and layer them across the pancake, overlapping each one a bit as though they were blinds- you will probably be able to fit 2.5-3 pieces of bacon (ie, 5 halves of strips) per pancake. Then, carefully drizzle a bit more batter on top of the bacon layer. FLIP! (careful, the top layer may splatter a teeensy bit, I had no problems at all though- just warning there's a chance)
And voila! Obscene amounts of bacon sandwiched within delicious pancake. You can also do this with waffles- bacon infused waffles! It works even better because there's no flipping!
@demonica – I agree that strips are good, but I like the bits as they get evenly distributed throughout the pancake. I don't like even a little bit of my pancake to not feel a little of that bacon love. I also agree with you on the bacon waffles. I have recreated them here https://savoryreviews.com//2010/07/24/bacon-waf….
Thanks for the great comment.
Now I know what to do with that bag of oak-smoked flour I impulse-bought the other day…
Where do I get Oak-Smoked Flour?
It looks like it's only available from one mill in the UK: http://www.bacheldremill.co.uk/shop/details/?q=57. I found it at Waitrose.
I bet an intrepid soul with a smoker could come up with a way to home-smoke for similar (or better) results.
C8wNE6 I feel inspired to leave a comment?
I like that !!!
I value your blog.Really many thanks! Will read on…