Pancakes with Bacon

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!

I got into a little salty-sweet obsession for a bit, and it turned into the absolute best breakfast! This pancake recipe balances the salty crunch of bacon with the sweet notes of maple syrup and gloriously fluffy texture you expect from a plate of flapjacks. The perfect bacon pancakes! I'm including all my notes for the different tests and ingredients I tried (yes, you can make it dairy-free, whole wheat, with other sweeteners, etc.), so you'll be able to make these perfectly on the first try. This is one of those flexible, classic recipes you'll want to save, adjust for your own family's preferences, and pass down to others!

Bacon Pancake Ingredients

• 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

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How to Make Bacon Pancakes

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 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

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 bacon pancakes with extra bacon, strawberries, and maple syrup!

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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.

Frequently Asked Questions