Crispy Bacon Pancake Stacks

Bacon and pancakes, a classic combination, often require juggling multiple pans and precise timing to achieve that perfect breakfast spread. But what if you could have that irresistible salty-sweet crunch of crispy bacon perfectly nestled within light, fluffy pancakes, all cooked on a single surface? Enter the ultimate breakfast game-changer: Bacon Pancakes made right on your griddle. This ingenious recipe eliminates extra dishes and simplifies your morning routine, delivering a truly satisfying meal that feels special without any added stress.

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For too long, breakfast enthusiasts have faced the dilemma: perfectly crisp bacon or wonderfully fluffy pancakes? This recipe solves that by bringing both together in glorious harmony. Forget the hassle of a separate pan for bacon grease and another for pancake batter. Everything comes together beautifully on a single griddle, ensuring not only easy cleanup but also perfectly cooked bacon that crisps up just right. Every single bite offers that incredible savory crunch from the bacon paired with the comforting sweetness and softness of a homemade pancake. It’s a flavor experience that truly elevates your morning. Whenever I crave a breakfast that feels indulgent and special but also quick and uncomplicated, these griddle bacon pancakes are my absolute go-to.

The beauty of this recipe lies in its simplicity and the remarkable flavor it delivers with minimal effort. It’s no wonder these Bacon Pancakes have become a cherished weekend tradition in my home, making frequent appearances at our breakfast table. And for those extra busy mornings during the week, a little bit of foresight goes a long way. By prepping the bacon ahead of time, this delightful meal comes together in a flash, proving that even the most hectic schedules can accommodate a gourmet breakfast.

Essential Ingredients for Perfect Bacon Pancakes

Creating these delightful Bacon Pancakes requires a few key ingredients, each playing a vital role in achieving that perfect balance of flavor and texture. Here’s a detailed look at what you’ll need and why:

• Bacon Slices: The star of the show! For this recipe, I highly recommend using regular sliced bacon rather than thick-cut. Regular bacon crisps up beautifully and integrates seamlessly into the pancake, providing a delightful crunch without being overly chewy or overwhelming the pancake’s texture. Thick-cut bacon tends to remain a bit too soft or can make the pancake dense.
• All-Purpose Flour: The foundation of our fluffy pancakes. Standard all-purpose flour works wonderfully, providing the perfect structure. There’s no need to sift it beforehand unless your flour is particularly clumpy and you desire an extra-light texture. For a slightly healthier twist, you could experiment with a portion of whole wheat pastry flour, though it might alter the texture slightly.
• Light Brown Sugar: This adds a subtle sweetness and a touch of moisture, complementing the savory bacon beautifully. Brown sugar also imparts a slightly caramelized flavor that enhances the overall taste profile. If you don’t have brown sugar on hand, white granulated sugar can be used as a direct substitute, though you might lose a hint of that deeper flavor.
• Baking Powder: A crucial leavening agent that helps your pancakes rise, making them wonderfully light and airy. Always ensure your baking powder is fresh for the best results; old baking powder can lead to flat, dense pancakes. A simple test: mix a teaspoon of baking powder with a bit of hot water; if it fizzes vigorously, it’s good to go!
• Baking Soda: Working in conjunction with buttermilk, baking soda also acts as a leavening agent, creating those signature fluffy bubbles. It reacts with the acid in buttermilk, further aiding in the rise and contributing to a tender crumb.
• Kosher Salt: Salt is essential for balancing and enhancing all the flavors in the pancake batter, especially crucial when pairing with savory bacon. If you’re using fine table salt, remember to reduce the amount to approximately ½ teaspoon, as it is saltier by volume than kosher salt.
• Ground Cinnamon: A warm, aromatic spice that adds a subtle depth and coziness to the pancakes, perfectly complementing both the sweet batter and the salty bacon. Feel free to adjust the amount to your preference or even add a pinch of nutmeg for an extra layer of warmth.
• Whole Buttermilk: This is a secret weapon for tender, flavorful pancakes. The acidity in buttermilk reacts with the baking soda to create a light, fluffy texture, and it also contributes a subtle tang that enriches the overall flavor. If whole buttermilk isn’t available, you can easily make a substitute: mix 1 ½ cups of regular milk with ¼ cup of sour cream, then top it up with a bit more milk until you reach 2 cups. Whisk this mixture well, and it will work perfectly as a buttermilk alternative in a pinch.
• Eggs: Large eggs provide structure, moisture, and richness to the pancake batter, helping to bind the ingredients together for a cohesive texture. Extra-large eggs also work perfectly fine; this recipe is forgiving!
• Unsalted Butter: Melted butter adds richness and a delightful buttery flavor to the pancakes. Using unsalted butter allows you to control the total salt content in the recipe. However, if salted butter is all you have, simply reduce the amount of added kosher salt slightly to account for it.
• Maple Syrup: The quintessential topping for pancakes, offering a cascade of sweet, amber deliciousness. While classic maple syrup is always a winner, feel free to explore other favorite pancake toppings such as fresh berries, whipped cream, chocolate chips, or a sprinkle of powdered sugar.

Crafting Your Delicious Bacon Pancakes: A Step-by-Step Guide

Making these Bacon Pancakes is a straightforward process, designed for maximum flavor and minimal fuss. Follow these detailed steps to create a truly unforgettable breakfast experience:

Preparation is Key

1. Preheat Your Griddle: Begin by heating your electric griddle to a consistent 350°F (175°C). An electric griddle is ideal for this recipe because it provides even heat distribution across a large surface, allowing you to cook multiple bacon strips and pancakes simultaneously for efficiency. If you don’t have an electric griddle, a large cast iron skillet or a non-stick frying pan will also work, but you may need to cook in smaller batches.
2. Cook the Bacon to Perfection: Lay the bacon slices in a single layer on the preheated griddle. If you own a cast iron bacon press, now is the perfect time to use it. A bacon press helps keep the strips flat, ensuring they cook evenly and achieve maximum crispiness without those frustrating curled ends. Cook the bacon, flipping it every few minutes, until it reaches a beautiful golden-brown color and is cooked through to your desired level of crispness, typically about 8 to 10 minutes.

3. Drain and Clean: Once cooked, carefully transfer the crispy bacon strips to a plate lined with paper towels to drain any excess grease. This step is crucial for achieving the ideal texture in your finished pancakes. While the griddle is still warm, take a reusable griddle cleaning pad or a few layers of paper towels (held with tongs for safety) and wipe away any leftover bacon grease. A quick, thorough swipe ensures your pancakes won’t be greasy and will cook beautifully without picking up undesirable burnt bits.

Mixing the Batter

4. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, kosher salt, and ground cinnamon. Whisking them thoroughly ensures that the leavening agents and spices are evenly distributed throughout the batter, leading to consistent texture and flavor in every pancake. If your flour is prone to clumping or you prefer an exceptionally light batter, a hand crank flour sifter can be a helpful tool here.

5. Add Wet Ingredients: Pour the whole buttermilk and beaten eggs into the bowl with the dry ingredients. Gently whisk the mixture until it is mostly combined. Then, stir in the melted unsalted butter. It’s important not to overmix the batter; a few lumps are perfectly acceptable and actually desirable for tender pancakes. Overmixing develops the gluten in the flour, leading to tough pancakes. Let the batter rest for approximately 5 minutes. This brief resting period allows the flour to fully hydrate and the leavening agents to begin their work, resulting in a slightly thicker batter and ultimately softer, fluffier pancakes. For neat and efficient pouring, especially when working over a hot griddle, a batter dispenser can be a handy tool.

Cooking the Bacon Pancakes

6. Assemble on the Griddle: Place your cooked bacon strips back onto the freshly cleaned, hot griddle. Ensure they are spaced a few inches apart to give the pancake batter ample room to spread without merging.
7. Pour the Batter: Pour about ¼ cup of pancake batter directly over each strip of bacon. The batter will naturally spread and beautifully encase the bacon as it cooks, creating a perfect bacon-infused pancake.
8. First Side Cook: Cook the pancakes until you begin to see bubbles forming on the surface and the edges appear set and slightly dry, which typically takes about 3 to 4 minutes. These are your visual cues that the pancake is ready for its first flip.
9. The Flip: Using a thin stainless steel turner or a wide, flexible spatula, gently slide it under each pancake and carefully flip it over. A thin turner is ideal as it gets under the pancake cleanly without tearing it or disturbing the bacon embedded within.
10. Second Side Cook and Finish: Allow the pancakes to cook for another 3 to 4 minutes on the second side, or until they are golden brown and cooked through to the center. To check for doneness, you can gently press the center of a pancake; if it springs back, it’s likely done.
11. Batch Cooking (Optional): If you’re preparing a larger batch to feed a crowd, you can keep the finished pancakes warm. Simply slide them onto a baking sheet and place them in a preheated oven set to 200°F (95°C) while you continue cooking the remaining batter and bacon.
12. Serve Immediately: Serve your warm, glorious Bacon Pancakes immediately with a generous drizzle of maple syrup. The combination of warm, fluffy pancake, crispy, salty bacon, and sweet syrup is truly unparalleled.

Expert Tips for Mastering Your Bacon Pancakes

• Choose Your Cooking Surface Wisely: A large electric griddle or a wide cast iron pan is highly recommended. These provide ample space, allowing you to cook several bacon strips and pancakes simultaneously, which significantly speeds up the cooking process and ensures everyone gets a hot breakfast at the same time.
• Prioritize Batter Rest Time: Don’t skip the 5-minute resting period for your pancake batter. This allows the gluten to relax and the flour to fully hydrate, leading to a noticeably softer, fluffier, and more tender pancake texture. It truly makes a difference in the final result.
• Cook Bacon Ahead for Convenience: To save valuable time, especially on busy mornings, cook and drain your bacon in advance. Store it in an airtight container in the refrigerator. When you’re ready to make pancakes, simply give the cooked bacon a quick reheat on the griddle for a minute or two before adding the batter.
• Manage Griddle Temperature: Griddles can sometimes retain heat differently. If you notice your griddle tends to run hot, consider slightly lowering the heat after the bacon is cooked and before you start cooking the pancakes. This prevents the pancakes from browning too quickly on the outside while remaining undercooked in the center. A medium heat setting is often ideal for even cooking.
• Avoid Overcrowding: Resist the temptation to pack too many pancakes onto the griddle at once. Give them enough space (about 3 inches apart) to spread naturally and allow for easy flipping. Overcrowding can lower the griddle’s temperature and lead to uneven cooking.

Recommended Pairings & Variations

If you’re looking for more delicious pancake inspirations, be sure to check out these other fantastic recipes from Chef Jenn:

Make It a Complete Meal

While Bacon Pancakes are certainly satisfying on their own, they truly shine when paired with complementary sides to create a complete and hearty breakfast or brunch spread. A fluffy pile of scrambled eggs offers a creamy contrast, while a vibrant bowl of fresh fruit provides a refreshing, healthy counterpoint to the rich flavors. For beverages, I usually find myself reaching for a robust coffee to kickstart the day, or a comforting, warm cup of chai tea, which perfectly complements the cinnamon in the pancakes. The versatility of Bacon Pancakes extends to leftovers too; they store wonderfully and reheat easily, meaning you can enjoy a gourmet breakfast even during the busiest weekdays.

Storage and Reheating Tips

One of the many advantages of these delicious Bacon Pancakes is how well they store, making them perfect for meal prepping or enjoying later. To store any leftover pancakes, allow them to cool completely, then place them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them between layers of parchment paper in a zip-top freezer bag for up to 2 months. This prevents them from sticking together. When you’re ready to enjoy them again, simply reheat them in a toaster oven for crisp edges, a warm nonstick skillet over medium-low heat until heated through, or even a microwave for a quick warm-up. Reheating brings them back to life, offering a convenient and tasty breakfast whenever you desire.