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.
Cook bacon until desired crispiness. Save the bacon fat to cook with. Chop into small pieces. Cut the green onions and set both a side.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk the eggs, buttermilk and room temperature melted butter. Slowly pour into the flour mixture and gently mix (lumps are OK).
Add the cooked bacon and green onions to the batter.
In the same pan that you cooked the bacon in, use the leftover bacon fat to cook the pancakes in. Heat to medium-low heat. Add ¼ cup of pancake mix in the pan and repeat until pan is filled, but don't over crowd. Cook pancakes until the sides brown an bubbles form, about 2 minutes. Carefully flip pancakes and cook another 1-2 minutes. Repeat until all batter is used up. Add avocado oil as needed. You should get 16 pancakes.
Transfer pancakes to plate. Add a dollop of greek yogurt if using, sprinkle with extra green onions. Drizzle with maple syrup and enjoy!