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.

Course Breakfast

Cuisine American

Keyword bacon, pancakes, stuffed pancakes

Prep Time 15

Cook Time 10

Total Time 25

Servings Stuffed Pancakes

Calories 293kcal

Author Robin Miller

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.

Nutrition