Bacon Stuffed Pancakes
Perfectly fluffy pancakes, stuffed with smoky bacon, baked into strips, and dunked in warm maple syrup. Two of breakfast’s greatest pleasures – pancakes and bacon – in one scrumptious bite.
This recipe was written for the Arizona Republic.
Choose your favorite pancake mix OR (better yet) make my quick-and-easy pancake batter
My homemade batter requires very few pantry staples and produces pancakes that are superbly fluffy, slightly sweet, and undeniably moist. I promise you won’t attain a fluffier pancake from a boxed mix.
That said, if you’d rather use store-bought pancake mix, be sure to read the label to see what additional ingredients you might need. Some require water, while others need milk and eggs.
In my opinion, if you’re going to buy pancake mix that requires milk and eggs, you might as well make MY foolproof batter!
Check the consistency of your pancake batter. Whether it’s store-bought or homemade, your pancake batter should be creamy, thick, and “pourable”, which means it shouldn’t be overly thick or, in contrast, super runny. To test the batter, lift some out of the bowl with a spoon and allow it to pour back into the bowl. It should pour smoothly and slowly. If your batter is too thick, fold in a little milk. If it’s too runny, fold in a little flour.
Cook the bacon until chewy-crisp. This isn’t imperative, just a friendly recommendation. If the bacon is undercooked, the pancakes may be chewy and greasy. If the bacon is over-cooked, the inside of your pancake might be a little crumbly.
Cook the bacon in the oven. This is another nonobligatory tip, but I prefer to cook my bacon in the oven. It’s mess-free and allows you to cook an entire pound of bacon at once. To cook the bacon in the oven, spread the strips out on a parchment-lined baking sheet. If necessary, use two baking sheets so the strips don’t overlap. Bake at 400 degrees for 12 to 15 minutes, until chewy-crisp.
Don’t rush your pancakes. That means don’t cook over high heat. The best temperature for cooking beautiful, golden-brown pancakes is medium, or 375 degrees. If the pan is too hot, the outside will char before the inside finishes cooking. When to flip? When bubbles have formed on the surface of your pancakes, and the batter around the top edge is starting to look cooked, that’s when it’s time to flip. Note that the second side will cook faster.
Keep your bacon stuffed pancakes warm while you work. Since you’ll likely be working in batches, keep your finished pancakes warm in the oven until ready to serve. To do this, arrange the pancakes, in a single layer, on a foil- or parchment-lined baking sheet and place them in a 200-degree oven. Finished pancakes can be kept in the oven for up to 30 minutes.
Make as many pancakes as you want. This recipe calls for 8 to 10 slices of bacon, and enough batter for 8 to 10 pancakes. You can easily cook the whole pound of bacon – typically about 16 slices – and double the pancake batter, giving you enough food for a hungry crowd, whether it’s a big family breakfast, or holiday brunch. Adjust the quantity to suit your needs.
Make a big batch and refrigerate or freeze leftovers.Having pancakes on hand for busy/lazy mornings is always a good idea. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat the pancakes in the microwave.
Bacon Stuffed Pancakes
Ingredients
- 8 slices bacon of choice, pork, turkey, plant-based, cooked until chewy-crisp
- 2 cups pancake mix of choice, plus any necessary ingredients, or my homemade pancake batter below
- 2 tablespoons butter
For the Pancake Batter
- 2 large eggs
- 1 1/4 cups milk
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For Serving
- Powdered sugar, optional
- Maple syrup, warmed if desired
Instructions
- To make the homemade pancake batter, in a large bowl, whisk the eggs until frothy. Whisk in the milk until frothy and light. Whisk in the flour, sugar, baking powder, baking soda, and salt until just blended, ignoring any small lumps.
- If using store-bought pancake mix, prepare it according to the package directions.
- Heat non-stick skillet or griddle to medium heat. “Wipe” over a little butter to grease the pan, reserving the remaining butter for additional pancakes.
- Spoon about 1/4 cup of the pancake batter onto the hot pan/griddle, about the same width and length as one slice of bacon.
- Immediately arrange one slice of bacon onto the pancake. Spoon about 2 teaspoons of the batter over the bacon; you want the bacon lightly coated, not completely covered.
- Cook until bubbles appear around the edges of the pancake and the bottom is golden brown. Gently flip and cook until the second side is golden brown. Transfer to a plate and repeat with the remaining pancake batter and bacon.
- If desired, sift powdered sugar over the pancakes. Serve the pancakes with maple syrup on the side for dipping.