Bacon Pancakes Recipe

side view of a large stack of bacon pancakes on a plate with syrup being drizzled over and fresh strawberries

5 from 3 votes

This bacon pancakes recipe is 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.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: pancakes

Calories: 143kcal

Author: Denise Bustard

Equipment

non-stick frying pan

Ingredients

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

Instructions

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!

Notes

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.

Storage

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. Wrap individual pancakes in plastic wrap and place in a freezer bag or meal prep container. For a plastic-free option, stack with a square of parchment or wax paper between them, cover loosely in parchment, then store in a meal prep container. Freeze for up to 1 month.

Thaw - heat in the microwave, 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.

Nutrition