BACON PANCAKES

Savory, sweet, fluffy bacon pancakes packed with flavor from bacon and green onion, drizzled with maple syrup, the best of both worlds. I mean how can you go wrong here, right? The perfect breakfast to serve to your family on the weekend or make extra to serve during the week.
I took my basic buttermilk pancake recipe and added some flare with the bacon and green onion. The first time I tried this combo of bacon and green onions, we were at a pancake restaurant that had a griddle and you make your own pancakes with whatever toppings you wanted to order. The kids of course went for chocolate chip and berries, because face it, they are kids.

To me, something about the sweet and savory combination that was the winner. Who doesn’t love bacon? Ok maybe vegetarian people don’t, but I’m not one to judge. So I ordered myself some bacon pieces and green onions as the toppings. I created something different and guess who wanted my pancakes now, if you guessed my kids, yep, you’re right. They came out so delicious and different.

Starting with great ingredients is where it all begins, that’s why I love shopping at my local Fred Meyer to pick up organic eggs, buttermilk, flour and bacon from the meat counter, along with the rest of the ingredients to make these fluffy bacon pancakes.

Saturdays are always our laziest days, but they’re also our most ritualistic. We make our way out of bed slowly, then down to the kitchen to cook up a big breakfast. My husband usually runs to Fred Meyer, because no matter how many times we make the same waffles or pancakes we never seem to be fully prepared. While he does that, I get that coffee started, because parenting. Sometimes a mimosa is in order too. But hey, that’s why it’s called a lazy Saturdays, am I right?

We usually make the same few things… especially for the kids, my chocolate cardamon banana waffles with strawberries and greek yogurt, banana or some kind of berry pancakes, or lately, well… these. These are my kids favorites lately. We also prefer the tart flavor of this Zoi greek yogurt than whipped cream on our pancakes.

You can’t go wrong with buttermilk pancakes. When I don’t have time during the week I sometimes resorted to using a packaged pancake mix… I know, I know. But I would add my own flavors and twist to them and they were good, but not as good as these homemade. So go ahead, make extra, freeze them and heat them up when you’re in hurry. I promise you will not regret it.

Report back to me when you make these bacon pancakes, I would love to hear your feedback in comments. 

When you do make them, do tag me on Instagram with @lenaskitchenblog so I can see, pretty please… with a piece of bacon on top. See where I went? Ok fine I’ll stop it. Lets get cooking. Better yet, let’s get eating.

BACON PANCAKES

5 from 3 votes

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Servings: 12 large pancakes

Author: Lena Gladstone

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Savory, sweet, fluffy bacon pancakes packed with flavor from bacon and green onion, drizzled with maple syrup, the best of both worlds. I mean how can you go wrong here, right? The perfect breakfast to serve to your family on the weekend or make extra to serve during the week.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 2 eggs
• 2 cups buttermilk, full fat
• 1/2 cup unsalted butter, melted and cooled slightly
• additional unsalted butter or high heat vegetable oil for cooking
• 10 strips thick sliced bacon
• 3/4 cup finely chopped green onions
• greek yogurt for topping, optional
• maple syrup, to drizzle on top

Instructions

• Cook bacon until desired crispiness, I like mine pretty crispy. Break up into small pieces. Cut up green onions and set both a side.
• In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk eggs. Whisk in buttermilk and melted butter. Stir flour mixture into buttermilk mixture until just combined (lumps are OK).
• Heat the oven to 200°F and place an oven-safe plate or baking dish inside. Heat a large, nonstick skillet on the stove top over medium heat. Melt 1/4 teaspoon of butter on skillet. Dollop 1/2 cup batter onto skillet; depending on the size of the skillet, it may fit 2-3 pancakes. Add bacon and green onions. Cook pancakes until bubbles rise to the surface and pop, about 2 minutes. Carefully flip pancakes and cook another 2 minutes.
• Transfer cooked pancakes to plate in the oven to keep them warm. Cover with foil. Repeat with more butter and remaining batter, until all pancakes are cooked.
• Add a dollop of greek yogurt if desired, sprinkle with extra bacon and green onions. Drizzle with maple syrup and enjoy!

Course: Breakfast, Brunch

Cuisine: American

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

xoxo,
LENA

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DID YOU MAKE THIS RECIPE?
If you give these BACON PANCAKES a try? Let me know what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #lenaskitchenblog on Instagram! I love seeing what you come up with!

Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.