Maple bacon pancakes are a luxurious and delicious pancake recipe you’re going to love. With bits and pieces of bacon inside every fluffy pancake, it’s a great way to change things up in the morning.
With salty and savory little pieces of fatty bacon and a maple flavored pancake in every bite, it’s like a full breakfast in itself. This bacon pancakes recipe is perfect for bacon lovers or even those in the mood for a salty-sweet meal.
Making this maple bacon recipe isn’t difficult but can require a little time. A great time saving tip is to use pre-cooked bacon leftover from another meal.
Of course, you could also cook your bacon in the oven and reduce a lot of time as you’ll be able to cook more slices with less physical effort too!
The hardest part about these pancakes with bacon and maple syrup is trying to determine what to serve alongside them.
With two common breakfast items paired together in one, thinking of a unique side that compliments them can be a little tough.
I think these pancakes go great with a side of fresh fruit and eggs. You really won’t need much as these pancakes are pretty filling as-is.
But adding different textures and complementing sides is always nice for creating a fuller-looking meal.
Ingredients for Bacon Pancakes
- Baking powder
- Baking soda
- Maple syrup
For ingredient measurements, see the recipe card below.
How to make maple bacon pancakes
- In a bowl, whisk together the dry ingredients.
- Create a well in the center of the dry ingredients and add in the wet ingredients. Whisk until they re just combined, the batter will be a bit lumpy and this is okay!
- Gently fold in your cooked and crumbled bacon.
- Heat your griddle to medium low, allowing your pancake mix to rest to the side as it preheats will allow it to get a better flavor and fluffy texture.
- Brush your griddle with butter, or lightly spray it with nonstick cooking spray.
- Pour your pancake batter in ⅓ cup measurements or make them any size of choice.
- When the edges of the pancake have set and the bubbles popping in the center aren’t filling in quickly, it’s time to flip the pancake. Flip it and let it cook for 1-2 minutes on the other side until the pancake has fully cooked through.
- Note that the amount of milk requested in this recipe can vary. Depending on how thick or thin you want this batter to be you can add more or less milk as desired. You want the batter to be slightly thick but not so thick that it doesn’t pour easily.
You can use any bacon of your choice. Different flavored kinds of bacon will change the flavors of the pancakes and can create a great experience every time.
You can use either one, but the pure maple syrup, although pricey does have a stronger flavor and a thicker consistency making it a little more appealing in this pancakes recipe.
By switching out the requested butter in this recipe and using plain unsweetened apple sauce you can create a similar-tasting pancake with fewer calories.
Maple Bacon Pancakes
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk see note
- 1 egg large
- 1/4 cup maple syrup
- 3 tablespoons butter melted
- 1/2 cup bacon crumbled
- Whisk together dry ingredients.
- Create a well in the dry ingredients and whisk in the wet ingredients until just combined. The batter may be lumpy and that is ok.
- Add the crumbled bacon and fold in gently.
- Heat a griddle on medium low.
- Brush griddle with butter or lightly spray with cooking spray.
- Pour about 1/3 cup portions onto the griddle, or make the pancakes any size you choose.
- When the edges are set and the bubbles in the center don’t fill quickly, flip the pancake. Cook for 1-2 minutes on the next side until cooked through.
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