Bacon Maple Pancakes
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Fluffy pancakes studded with smoky bacon bits. Pancakes have a gentle vanilla undertone, a tender crumb built from a mix of leaveners tweaked for bounce. Cooked on a hot griddle brushed with bacon fat for max flavor punch. Resting the batter helps gluten relax. Bacon swapped from standard to thick-cut for texture contrast and extra fatty richness. Maple syrup drizzled on top cuts through the salty-sweet play. Real butter melts like velvet, binding layers. Timing flexes as bubbles form and pop – an essential flip cue. Keeps warm in oven until all done. No overmixing, lumps welcomed, the secret to tender bites. A breakfast that sings breakfast.
Prep:
16 min
Cook:
28 min
Total:
44 min
Servings:
22 servings
#breakfast
#bacon
#pancakes
#maple syrup
#American
#easy meals
Got the griddle hot, bacon sizzling in pan, smells like Sunday mornings and reckless joy. Pancakes? Yeah, but with bacon bits baked right in—no last-minute scramble. Tried tossing bacon inside batter years ago, always too greasy or soggy. Now I toss thick-cut, smoky bacon atop each ladle, locking in crispy texture with every bite. Vanilla’s subtle hum plays beneath, sugar just sweet enough to counterbalance salt punch. Patience here is key; letting batter rest does wonders. Flip too soon? Flat, tear-prone pancakes. Wait for bubbles, watch edges dry. One flip, a quick finish, then onto oven tent—that reserved warmth keeps stacks ready for hungry mouths without drying out. Real maple drizzled as a finishing touch. Butter melting, bacon crackling still faint from resting—breakfast nirvana.
Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons neutral oil (can substitute melted bacon grease or avocado oil)
- 12 ounces thick-cut smoked bacon, cooked and chopped
About the ingredients
Flour can be swapped for a 50/50 all-purpose and whole wheat blend for nuttier texture, but expect slightly denser pancakes. Increased sugar by a tablespoon fine-tunes sweetness, balancing smoky bacon bite. Baking soda bumped a notch for faster rise paired with baking powder, the balance is subtle but noticeable. Oil—neutral is default but avocado or melted bacon grease injects more flavor and richness. Whole milk preferred for creaminess, but 2% easily fits. Eggs bring structure and moisture; no skipping. Bacon: thick-cut smoked is game changer for texture and flavor dynamics. Use leftover bacon fat instead of oil for seasoning pan—every other batch gets better.
Method
- Mix flour, sugar, baking powder, baking soda, salt in a large bowl. Whisk thoroughly to combine; no clumps hiding.
- In separate bowl, beat milk, eggs, vanilla, and oil until smooth. No streaks, good foam forming on top signals aeration.
- Pour dry into wet. Fold gently with spatula, lumps okay. Overmixing triggers gluten brakes chewy. Let batter rest 12 minutes—gluten settles, bubbles soften.
- Heat skillet or electric griddle to medium (roughly 345°F). Brush with bacon fat from your cooked bacon stash or unflavored spray. Fat sizzles instantly when hot enough.
- Spoon batter onto griddle using a ¼ cup measure or cookie scoop—inspect edges as they set. Drops of batter solidify and look matte for flipping readiness.
- Sprinkle 1-2 teaspoons chopped bacon atop each pancake. Modern twist: swap traditional bacon for diced smoked pancetta for sharper, deeper savory notes.
- Wait for bubbles to surface, edges dry slightly, then flip pancakes. Listen for the satisfying hiss when they hit hot fat again. Cook 1-2 minutes more, firm but tender to touch.
- Transfer cooked pancakes to wire rack set over warm oven (about 150°F). Avoid stacking wet pancakes directly; they steam and lose crispness.
- Repeat batter ladling and bacon sprinkling until finished. Keep an eye on heat; adjust if bottom burns or pancake interiors raw.
- Stack warmed pancakes on plates. Add an extra layer of chopped bacon on top. Slap a cold pat of butter; let it melt into crevices. Finish with real maple syrup drizzled generously.
Cooking tips
Whisking dry ingredients upfront ensures even leavening—skip and watch pancakes defect into lumps or heavy spots. Wet ingredients beaten separately allow for proper aeration; try beating until light foam appears atop eggs and milk. Incorporate flour with gentle folding; don’t mix like cake batter or tough pancakes emerge. Letting batter rest 12-15 minutes is my personal tempo—gluten relaxes, starches hydrate, batter thickens subtly. Preheat griddle carefully; too hot, burn bottom, raw inside; too cool, dense pancakes. Visual clues like bubbles forming and popping on batter surface flagged by slight matte finish around edges are essential flip signs. Sprinkle bacon just after batter drop; incorporates smoky flavor upfront. Cook flipped side until top feels firm and springs back slightly when poked. Cooling on rack avoids sogginess, keeps edges crisp. Serve immediately or keep in oven on low to keep warm without drying—avoid stacking wet pancakes or they steam soggy.
Chef's notes
- 💡 Dry mix first. Whisk baking soda, powder, sugar evenly. No lumps hiding means better rise. Folding, not stirring, keeps texture light. Rest batter 12 minutes. Gluten relaxes here. Bubbles get softer. Timing changes if you skip rest; dense, tough pancakes come next.
- 💡 Wet ingredients beaten separate. Beat eggs, milk, oil well. Look for foam on top, signals aeration trapped. Important. Pour dry slowly into wet; fold gently. Forget folding? Tough, chewy crumb. Don’t use whisk or electric mixer here. Spatula, gentle folding only.
- 💡 Cooking on griddle needs tuning. Target 345°F roughly. Too hot? Burn bottom, raw middle. Too cool? Pancakes dense, flat. Watch edges matte finish, bubbles rise and pop around edges. When edges dry? Flip fast after. Listen for wet-toasty hiss on flip - best sign, not timer.
- 💡 Bacon on top. Swap regular for thick-cut smoky bacon. Crunchier texture, fattier mouthfeel. Pancetta optional for sharper notes. Sprinkle after batter drops, not inside. Makes bites smoky, more layered. Use leftover bacon fat instead of oil on pan. Sizzles matter here.
- 💡 Cooling on wire rack stops sogginess; stacked pancakes trap steam, turn limp. Keep oven warm at 150°F for stacking. Add butter last; melts into cracks, adds richness without greasiness. Maple syrup poured slowly lets it soak and cut salty-sweet. Timing crucial; overmixing breaks bounce.
Common questions
Batter too thick?
Add splash milk little by little. Batter should flow but not run. Thick batter means dense cakes. Resting helps hydration too. Too thin? More flour measured carefully.
Can I skip resting batter?
You can but texture suffers. Gluten stays tight, pancakes tough. Resting bubbles soften, batter thickens. If rushed, add acid like buttermilk, helps rise quick. Still, results differ.
Pancakes stick to pan?
Use bacon fat or neutral oil, slick surface well. Heat pan well before dropping batter, not too hot but shimmering. Clean pan each batch, wipe with paper if residue builds. Spray works, but fat better taste and fewer stick.
How to store leftovers?
Wrap pancakes in foil or airtight container. Refrigerate up to 2 days. Reheat in oven or toaster for crisp edges. Microwave softens too much, soggy results. Freeze pancakes separated with parchment; reheat straight from frozen in oven.
