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Bacon Pancakes

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Delicious bacon pancakes that combine fluffy sweetness with savory bacon for a perfect brunch indulgence.

Ingredients

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  • 1 cup All-purpose flour
  • 2 tablespoons Sugar
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Coarse salt
  • 1 cup Buttermilk
  • 2 tablespoons Unsalted butter (melted)
  • 1 large Egg
  • 6 slices Bacon (crispy)

Instructions

  1. Fry the Bacon: Start by frying your bacon in a skillet over medium heat. Cook until crispy, then transfer to a plate lined with paper towels to absorb the grease, leaving a bit of the drippings in the pan for the pancakes.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Combine the Wet Ingredients: In another bowl, mix the buttermilk, melted butter, and egg until fully combined.
  4. Unite the Mixtures: Create a well in the center of the dry ingredients, and pour in the wet mixture. Gently fold the ingredients together.
  5. Stir in the Bacon: Crumble the cooled bacon strips into the pancake batter and gently fold to combine.
  6. Cook the Pancakes: Heat the same skillet over medium-low heat, adding a touch of reserved bacon grease if desired. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface.
  7. Serve Warm: Transfer the pancakes to a plate and serve warm, adorned with maple syrup or toppings of your choice.

Notes

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them for a quick breakfast. For extra fluffiness, let your batter rest for about 10 minutes before cooking.

Nutrition

Find it online: https://lunarecipez.com/bacon-pancakes-elevate-weekend-brunch/

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