Bacon Buttermilk Pancakes Sweet Savory

Bacon pancakes bring together fluffy buttermilk pancakes and crispy bacon pieces for a sweet and savory twist on the classic breakfast favorite. Every bite delivers a little crunch and rich saltiness from the bacon, balanced by the soft pancakes and a drizzle of maple syrup. This is the kind of breakfast that makes lazy weekends feel extra special.

I first made these during a family weekend getaway and now they are a must for every holiday morning. My kids laugh about how they always disappear faster than any other pancakes.

Ingredients

• All-purpose flour: gives the pancakes structure for a fluffy interior look for unbleached flour for the best flavor
• Sugar: adds gentle sweetness and helps the pancakes brown just enough
• Baking powder and baking soda: create lift and keep the texture airy and soft check the expiration dates for the best results
• Coarse salt: brings all the flavors together and keeps things from tasting flat
• Buttermilk: keeps the pancakes tender with that signature tang if you cannot find buttermilk use milk mixed with a squeeze of lemon juice
• Unsalted butter: adds richness in the batter and for cooking always try to use real butter for the best flavor
• Large egg: binds everything together for a classic pancake crumb use room temperature eggs to help the batter mix smoothly
• Bacon: delivers bold flavor and a satisfying crunch thick cut bacon works best and holds its shape in the pancakes
• Butter and maple syrup for serving: finish the pancakes with a creamy melt and sticky sweetness choose real maple syrup for an extra treat

Step-by-Step Instructions

Mix the Dry Ingredients:

Whisk flour sugar baking powder baking soda and salt together in a large mixing bowl so all leaveners are evenly distributed

Combine the Wet Ingredients:

Whisk together buttermilk melted butter and egg in a separate medium bowl this ensures the wet mixture blends smoothly before you add it to the dry

Make the Batter:

Pour the wet ingredients into the flour mixture and stir very gently just until combined lumps are not only ok but preferred this keeps the pancakes tender let the batter rest while you cook the bacon

Cook the Bacon:

Place the bacon strips in a cold skillet and heat over medium-high letting the fat render out slowly cook until the bacon is crisp then transfer to a paper towel lined plate and chop into small pieces

Prepare the Pan:

Wipe out the skillet to remove extra bacon fat or keep a bit for more smoky flavor melt a tablespoon of butter or reserved bacon fat over medium heat or preheat your griddle to about three hundred fifty degrees Fahrenheit

Cook the Pancakes:

Drop about a quarter cup of batter for each pancake into the pan then sprinkle bacon pieces directly on top cook for about two minutes until little bubbles appear and burst on the surface then flip and cook the other side until golden brown about one more minute

Keep Pancakes Warm:

Transfer each finished pancake to a plate bacon side up you can keep them warm in a two hundred degree oven covered with foil until ready to serve

Serve:

Top the pancakes with more butter and warm maple syrup and enjoy the sweet savory goodness while they are still hot

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Bacon is always the ingredient that steals the show in my house every time I fry it up my family hovers around the kitchen just waiting. Seeing their faces light up when they spot bacon pancakes for breakfast is one of my absolute favorite moments.

Storage Tips

Store any leftover pancakes in an airtight container in the fridge for three to four days or freeze individually wrapped pancakes for up to three months. Reheat them in a toaster or skillet for the best texture and flavor.

Ingredient Substitutions

No buttermilk on hand Mix a cup and a quarter of milk with a tablespoon of lemon juice and let it sit for five minutes. Turkey bacon or vegetarian bacon can also work in this recipe but may need less cooking time.

Serving Suggestions

These pancakes are perfect with classic butter and maple syrup but I also love adding a handful of blueberries or a sprinkle of chives for color and a bit of freshness. Sometimes we layer the pancakes with extra bacon strips in between for a decadent stack.

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Cultural Meaning

Combining sweet pancakes and savory bacon is a classic American diner move and has roots in the idea of hearty breakfast plates that fuel a busy day. Bacon and pancakes are both nostalgic comfort foods individually but together they turn breakfast into something memorable.

Frequently Asked Questions

→ How do I keep pancakes fluffy?

Use fresh baking powder, avoid overmixing the batter, and let it rest before cooking for light, airy pancakes.

→ Can I use a different type of bacon?

Absolutely—try thick-cut, turkey bacon, or smoky varieties to enhance or adjust the flavor profile.

→ How should leftovers be stored?

Keep pancakes in an airtight container in the fridge for up to four days, or freeze for up to four months.

→ What’s the best way to serve these pancakes?

They are delicious with extra butter and lots of warm maple syrup. Fresh fruit also makes a great topping.

→ Can I make them gluten or dairy free?

Yes—substitute with gluten-free flour and plant-based milk and butter. Results may vary in texture.