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Buttermilk Bacon Pancakes

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Buttermilk Bacon Pancakes
Salty, smoky bacon can add a lot of savory flavor to a dish, whether you are tossing a few crispy bacon bits into your salad or wrapping a whole pork tenderloin in thick pieces. Bacon can even be added to sweet dishes and baked goods to add some salty-sweet contrast. These Buttermilk Bacon Pancakes are a delicious way to bring a little bit of bacon into your breakfast in a more interesting way than just serving strips on the side of your plate!

The pancakes start with my favorite, basic buttermilk batter. This batter produces a perfectly fluffy pancake with a nice buttery flavor. The pancakes only have a touch of sugar, just enough to help them brown as they cook, but they are not sweet themselves. They’re a great blank canvas for all types of fruit and berries, as well as for bacon! I chop up uncooked bacon and cook the bits in a skillet until they are crispy. I typically cut my raw bacon into 1/2 inch pieces, which allows them to cook down into a generously sized bit, easy to incorporate into the pancake batter. Feel free to chop your bacon into larger or smaller pieces as you go.

I recommend sprinkling the bacon onto your pancakes after you dollop the batter into the pan. If you stir the bacon straight into your batter, the crispy pieces of bacon will soften and you’ll lose some of that wonderful texture. You can add as much or as little bacon as you want, but I recommend being fairly generous. That said, you should reserve a bit of bacon to sprinkle on top of your pancakes, adding not only a little extra flavor, but giving the pancakes a nice finishing touch before serving.

Buttermilk Bacon Pancakes

Buttermilk Bacon Pancakes
4-6 ounces bacon, coarsely chopped
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
2 large eggs
2 cups buttermilk
1 tsp vanilla extract
about 1/2 cup bacon, cooked until crisp and coarsely chopped

In a large skillet, cook bacon over medium-high heat until crispy. Remove bacon to a paper towel-lined plate to drain and cool slightly. Wipe excess grease from the pan and use the same skillet to cook your pancakes.
In a large bowl, mix together flour, baking powder, baking soda, salt and sugar.
In a small bowl, whisk together eggs, buttermilk and vanilla extract until smooth. Pour wet ingredients into flour mixture and stir until combined but a little bit lumpy to avoid over mixing.
Heat your skillet over medium-high heat. When a drop of water sizzles on the surface, drop heaping spoonfuls of batter onto the skillet, making 3-4 inch pancakes. Sprinkle with chopped bacon. Cook pancakes for about 2 minutes per side, or until golden brown, flipping only once.
Serve immediately, with maple syrup and additional bacon.

Serves 4-6.

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2 Comments
  • Lissa
    May 9, 2015

    Bacon is a sure guilty pleasure. At first I thought you only sprinkled the bacon on the pancake after it was cooked. After reading the recipe, I see you actually cooked the bacon in the pancake. Interesting idea… I will have to try this sometime. Thank you for your post.

  • Nicole
    May 11, 2015

    Lissa – The bacon is cooked before being added to the pancake batter, but I do incorporate it right into the batter in this recipe. I recommend sprinkling it onto the pancakes (before they are set) as they cook so that the bacon remains crispy until it is served. Enjoy!

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