Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Bacon Pancakes 4.0 (148) 7 Reviews A stack of these bacon pancakes is the best way to start the day. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 17, 2024 Rate PRINT Share Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 4 Yield: 8 pancakes Our recipe for bacon pancakes combines the two best parts of your breakfast plate into one delicious creation. We're famous for our pancake prowess and consider these buttermilk pancakes true winners. They're fluffy and light and each one has a slice of bacon at the center for a crispy, crunchy, salty contrast to the pancake—and the maple syrup you're going to pour on top, of course. They're also so easy to make, you'll wonder why you never thought to combine pancakes and bacon before. To start, you'll cook your bacon as usual, then add a couple of strips to your skillet and top each with batter. When you flip them, you'll see a crispy strip of bacon front and center, cooked right into the base of the pancake. Go ahead and try them for breakfast this weekend! 30 Pancake Recipes You'll Flip For John Kernick Make Ahead If you want to get ahead, cook the bacon for these pancakes, then cool it completely and refrigerate. You can also pre-measure the dry ingredients. How to Keep Pancakes Warm Pancakes deserve to be served warm—they're so much better that way. If you're not a cook who plates up each portion of pancakes as it comes off the grill, heat your oven to 200 degrees Fahrenheit when you start to make the pancakes, just as we suggest in this recipe. Place a rimmed baking sheet or oven-safe platter in the oven to warm, then add the pancakes to the sheet or platter once they're cooked. Don't stack them: Instead, space the pancakes out on the platter to make sure they don't sweat or get squashed. Ingredients 1 cup all-purpose flour, (spooned and leveled) 2 tablespoons sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon coarse salt 1 ¼ cups buttermilk 2 tablespoons unsalted butter, melted 1 large egg 8 slices bacon Pure maple syrup, (optional) Directions Preheat oven and cook bacon: Preheat oven to 200°F. In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Transfer bacon to paper towels: Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use). Combine dry ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Combine wet ingredients: In another bowl, whisk together buttermilk, melted butter, and egg. Combine wet and dry ingredients: Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining. Heat skillet and cook bacon pancakes: Heat skillet over medium. Cook pancakes in batches: Space slices of bacon evenly around the skillet, leaving space for pancake batter. Pour 1/4-cupfuls batter over each slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. Flip pancakes and cook other side: With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Serve or keep warm while other pancakes cook: Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup, if desired. Storing We can't imagine this would ever happen, but if you do have leftover bacon pancakes, you can store them in the refrigerator for three days. Freeze them for longer storage. For refrigerator or freezer storage: Make sure the pancakes are completely cool before storing. Place them in a freezer bag with each pancake separated by wax or parchment paper so they do not stick together. For freezer storage: Squeeze all the air out of the freezer bag and freeze for up to two months. 5 More Pancake Recipes to Try: Peanut Butter-Stuffed Pancakes Applesauce Pancakes Cheddar-and-Scallion Savory Pancakes Blueberry Buttermilk Pancakes Silver Dollar Pancakes Frequently Asked Questions Should you bring bacon to room temperature before cooking? Short answer: yes, you should bring bacon to room temperature before cooking. This is because bacon will cook more evenly if it is at room temperature when it starts cooking. Is it good to cook bacon in a cast-iron skillet? Yes, it is good to cook bacon in a cast-iron skillet. We are big fans of cast-iron skillets and use them to cook bacon, pancakes, and many other foods. A well-seasoned cast-iron skillet is like a nonstick pan—foods don't stick to it. When cooking bacon in a cast-iron skillet, just be sure not to put too much bacon in the skillet at one time or it will steam, rather than crisp up. Should rendered bacon fat be refrigerated? Yes, rendered bacon fat should be refrigerated. Store it in an airtight container in the fridge and it will last for up to three months. For optimal storage, strain out any bits of cooked bacon first. Use bacon fat to roast vegetables, cook greens, and flavor dressings. Originally appeared: Everyday Food, December 2010 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.