These bacon pancakes are sweet and savory and so simple to make! Made with white whole wheat flour, coconut oil, and naturally sweetened with maple syrup - this recipe is sure to become a family favorite.
These bacon pancakes are one of our go-to's for Sunday brunch, and one of the most unique pancake recipes of these 7 homemade pancakes recipes!
Sweet and savory... with maple syrup and bacon, it doesn't get better than this!
Does anyone else have a hard time choosing between sweet and savory breakfasts? With this recipe, you'll get the best of both worlds.
You can double or triple the recipe and save your leftovers for breakfasts throughout the week. These bacon pancakes keep well in the fridge or the freezer!
Reasons You'll Love This Recipe
- the sweet and savory flavors thanks to the maple syrup and bacon are simply unparalleled
- this bacon pancakes recipe keeps well for meal prep, and you can freeze them!
- kids and adults alike with enjoy
- Bacon - Any type of bacon will work well! You can use turkey bacon, maple bacon, whatever you've got! You can either bake your bacon in the oven, or cook it up in a skillet. If you go the skillet route you may want to collect the bacon fat for frying up your pancakes to get some extra bacony flavor 😍
- Flour- you may use a mixture of all purpose and whole wheat flour (50% of each), or you can use 100% all purpose, or 100% white whole wheat flour. Gluten-free, almond, oat and other alternative flours have not been tested.
- Maple syrup- feel free to swap for brown sugar or honey
- Coconut oil- we recommend using refined coconut oil to cut down on the coconut flavor; swap for melted butter
Step by step directions
Cook bacon in the oven or in a skillet (reserve bacon grease from the skillet for pancakes. Cool & chop into small pieces.
Combine Wet Ingredients
In a large microwave-safe bowl, melt the coconut oil. Stir in the maple syrup, milk, vanilla, and eggs. If coconut oil starts to re-solidify, pop it back into the microwave and warm in 20-second increments.
Add Dry Ingredinets
Stir in the white whole wheat flour, baking powder, and baking soda until *just* combined.
Fold in the cooled & chopped bacon.
Cook ¼ cup portions in a greased non-stick skillet for roughly 2 minutes on the first side and 1 minute on the second side.
Enjoy bacon pancakes with extra bacon, strawberries, and maple syrup!
This recipe works with white whole wheat flour or regular all purpose flour. 100% whole wheat flour ends up gummy in pancakes and almond flour does not work for this recipe. Gluten-free flour has not been tested - however, some SPS readers have reported back on other pancake recipes that 1:1 gluten-free flour worked great!
Yes! We store them in meal prep containers in the fridge or freezer, then pop in the toaster when we’re ready to enjoy.
Maple syrup, fresh strawberries, and extra bacon!!
Tips for Success
- Measure your flour correctly - For the best fluffy pancakes, accurate flour measurement is essential. We recommend using kitchen scale to weigh out exactly 250 g, or that you fluff, spoon, then level the flour into a measuring cup. Scooping the flour can as much as double the amount of flour that you use, which will cause big problems for these pancakes.
- Cook a test pancake - cooking a test pancake to start is always a great idea. This helps you determine whether you'd like to thin out your batter, and whether your pan is at the correct temperature. Once you have those factors figured out, you can transition to cooking multiple pancakes at the same time.
Storage + Meal prep
This bacon pancake recipe is great for meal prep! You could cook up a double (or triple) batch, then freeze for later!
- Fridge - cool completely on a wire rack. Stack pancakes in an air tight meal prep container, then store in the fridge for up to 4 days.
- Freeze - cool completely on a wire rack, then transfer the rack to the freezer to flash freeze the pancakes (2-3 hours). Place frozen pancakes in a freezer bag or meal prep container, and freeze for up to 1 month. For longer term storage, you may also want to wrap the pancakes in parchment or wax paper.
- Thaw - heat in the microwave in 30 second increments, or thaw overnight in the fridge.
- Heat - place pancakes in the toaster (this works best with thick/sturdy pancakes), or reheat over medium heat in a frying pan. I bet they'd reheat great in the air fryer, too! Try 350°F for 2-3 minutes.
- 2 cups bacon cooked & chopped
- ¼ cup coconut oil 52 g; note 1
- ¼ cup maple syrup 78 g; honey may be swapped
- 1 cup milk 232 g; non dairy milk works
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups white whole wheat flour 250 g; fluffed, spooned & levelled; note 2
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Cook bacon - Cook bacon in the oven or in a skillet (reserve bacon grease from the skillet for pancakes. Cool & chop into small pieces.
- Combine - In a large microwave-safe bowl, melt the coconut oil. Stir in the maple syrup, milk, vanilla, and eggs. If coconut oil starts to re-solidify, pop it back into the microwave and warm in 20-second increments.
- Add dry ingredinets - Stir in the white whole wheat flour, baking powder, and baking soda until *just* combined.Fold in the cooled & chopped bacon.
- Cook - Cook ¼ cup portions in a greased non-stick skillet for roughly 2 minutes on the first side and 1 minute on the second side.
- Serve - Enjoy with extra bacon, strawberries and maple syrup!
- we recommend using refined coconut oil to cut down on the coconut flavor; swap for melted butter
- you may use a mixture of all purpose and whole wheat flour (50% of each), or you can use 100% all purpose, or 100% white whole wheat flour. Gluten-free, almond, oat and other alternative flours have not been tested.
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