Whip up a crowd-pleasing breakfast that fuses smoky, crispy bacon bits directly into light and airy flapjacks. It’s the ultimate sweet-and-salty stack, finished with a generous dollop of fresh, velvety cream.
Savory Bacon Pancakes
|The Backyard Palate
Savory Bacon Pancakes
4–6 people
10 minutes
20 minutes
American
Breakfast
Bacon or no bacon on pancakes? That is the question. Either way you stack them, with homemade whipped cream and a drizzle of maple syrup, you have the perfect Father’s Day treat off the Elite Series Griddle.
Ingredients
- 6 strips of bacon
- 2 cups all-purpose flour
- ¼ cup granulated sugar (or sweetener)
- 4 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1¾ cups milk (plus more if needed)
- ¼ cup melted butter (plus extra for the griddle)
- 2 tsp pure vanilla extract
- 1 large egg
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp pure vanilla extract
Directions
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Preheat your griddle on high.
Place the bacon on the hot surface and cook until crispy.
Remove from the griddle, let it cool, then chop into small pieces.
Save some bacon grease on the griddle for cooking your pancakes.
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a measuring cup, whisk milk, egg, and vanilla. Pour into the dry ingredients.
Add melted butter, then stir until just combined (a few lumps are okay). If the batter is too thick, add a little more milk (1 tbsp at a time).
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Keep the griddle on medium heat with the reserved bacon grease.
Sprinkle a handful of chopped bacon bits onto the griddle.
Pour ¼ cup of batter directly on top of the bacon bits.
Cook until bubbles form on top and the edges set (2-3 minutes).
Flip and cook another 1-2 minutes until golden.
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In a mixer, combine all ingredients. Beat on medium speed for 10-15 minutes until soft peaks form and the cream is fluffy.
- Stack pancakes on a platter. Top pancakes with homemade cream and sprinkle with additional bacon bits. Enjoy!
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