Easy Bacon Pancakes (Ready in 30 Minutes)

Name: Easy Bacon Pancakes (Ready in 30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; ¼ cup granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 2 large eggs; 2 cups buttermilk; ½ cup unsalted butter (melted and cooled slightly); 8 slices bacon (cooked and chopped); 4 green onions (finely chopped (plus more for serving)); ¼ cup avocado oil (or more as needed for frying); ½ cup Greek yogurt (for serving, optional); ¼ cup maple syrup (for serving, optional)

Start your day with savory, sweet, and fluffy Bacon Pancakes! Packed with crispy bacon bits and green onions and served with a dollop of Greek yogurt and a drizzle of maple syrup, this recipe redefines breakfast indulgence. It’s perfect to serve your family on the weekend or make extra to enjoy during the week.

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Why This Recipe Works

What could be better than a big stack of buttermilk waffles or pancakes? Bacon pancakes! This recipe is perfect for anyone who loves a sweet-savory breakfast combination. It’s especially great for families since the batter can easily be doubled or tripled.

The texture is pillowy soft and fluffy with crispy bits of bacon and savory green onions throughout. Everything is finished off with a dollop of creamy Greek yogurt and sweet maple syrup for a heavenly combination.

This recipe is also incredibly quick and easy to prepare, making it ideal for bustling mornings or whenever you want a quick yet delicious meal. You only need a skillet and a few pantry staples to create this breakfast masterpiece.

Ingredients

All-Purpose Flour: Forms the base of the pancakes, giving them a tender texture.
Granulated Sugar: Adds a hint of sweetness to balance the savory elements.
Leavening Agents: You’ll need baking soda and powder to create light, fluffy pancakes.
Eggs: Eggs help bind the pancake batter and give them a rich flavor and texture.
Buttermilk: Reacts with the baking soda, giving the pancakes a fluffy, tender texture.
Unsalted Butter: Gives the pancakes a rich, buttery taste and helps achieve a perfectly golden-brown crust as they cook.
Bacon: Provides a smoky, savory crunch for the perfect contrast.
Green Onions: Add a mild, slightly sharp flavor, further enhancing the savory notes.

Instructions

Cook the Bacon: Start by cooking the bacon to your preferred level of crispiness in a skillet. Remember to save the bacon fat to cook the pancakes.
Chop the Mix-Ins: Once cooked, chop the bacon into small, bite-sized pieces. Finely chop the green onions and set them aside with the cooked bacon.
Dry Ingredients Mixture: In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make sure the leavening agents and salt are evenly dispersed.
Combine the Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, and room-temperature melted butter until they are well mixed.
Form the Batter: Gradually pour the wet ingredients into the dry mixture, stirring gently. It’s okay if the batter is a bit lumpy — this makes for fluffier pancakes.
Add the Mix-Ins: Fold the chopped bacon and green onions into the batter, ensuring they are evenly distributed for a savory taste in every bite.
Cook the Pancakes: Heat the skillet (with the reserved bacon fat) over medium-low. Ladle in ¼ cup of pancake mix per pancake. Cook until the edges brown and bubbles form, then flip and cook for another 1-2 minutes. Add avocado oil as needed to keep the pancakes from sticking.
Serve: Transfer the bacon pancakes to serving plates, then top them with a dollop of Greek yogurt, extra green onions, and a generous drizzle of maple syrup for a decadent breakfast or brunch.

Substitutions & Variations

Bacon Alternatives: If you’re not a fan of bacon, try using diced ham or sausage. You can also use turkey bacon for a lighter alternative.
Flour Options: For a gluten-free version, use an equivalent amount of a 1:1 gluten-free all-purpose flour blend.
Sugar Swap: If you prefer a more natural sweetener, honey or maple syrup will work instead of granulated sugar.
Dairy-Free: Use dairy-free milk and a plant-based butter alternative to make dairy-free bacon pancakes.

Maple syrup drizzling over savory pancakes.

Storing & Reheating

You can enjoy your bacon pancakes even on busy mornings with these simple storing and reheating tips.

Fridge: Store leftover bacon pancakes in an airtight container in the refrigerator for up to 3-4 days.
Freezer: For longer storage, freeze the pancakes between layers of wax or parchment paper in a freezer-safe bag for up to 2 months.
Reheating: For a quick, warm breakfast, Reheat your pancakes in the microwave or in a toaster. For a crispier texture, reheat them in a skillet over medium with a bit of butter.

Stack of bacon and green onion pancakes.

Expert Tips and Tricks

Crispy Bacon is Best: Cook the bacon until it’s extra crispy. This helps it retain its texture even after being mixed into the batter.
Room Temperature Ingredients: Use room temperature eggs and buttermilk for a smoother batter and more evenly cooked pancakes.
Don’t Overmix the Batter: Mix the batter until just combined. Overmixing can lead to tough, dense pancakes.
Rest the Batter: Let the batter rest for 5-10 minutes before cooking. This allows the gluten to relax and results in fluffier pancakes.
Consistent Size: Use a measuring cup or ladle to pour the batter into the pan for uniform-sized pancakes.
Medium-Low Heat: Cook the pancakes on medium-low heat to ensure they cook through without burning.
Add Bacon Fat: Cooking the pancakes in bacon fat adds a rich, smoky flavor. Don’t skip this step for the best-tasting pancakes!

FAQs

Can I make the pancake batter ahead of time?

Yes, you can prepare the batter the night before and store it in the fridge. Just let it come to room temperature and give it a gentle stir before using it.

How do I know when to flip the pancakes?

Flip the pancakes when you see bubbles forming on the surface and the edges starting to brown.

What can I use if I don’t have buttermilk?

Mix 1 cup of regular milk with a tablespoon of lemon juice or vinegar, then let it sit for 5 minutes to create a buttermilk substitute.

If you enjoyed these bacon pancakes, here are some more savory breakfast favorites to try:

If you try these Bacon Pancakes, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!