The salty-versus-sweet breakfast debate is over with this recipe for Bacon Pancakes. Fluffy and savory with a touch of vanilla, you can’t beat a stack of these with maple syrup.
Once, when I was in college, my friends and I heard that chocolate-covered bacon existed in some candy store or another. Because we were broke and couldn’t afford high-end bacon candy, we decided to make it ourselves. It was so good. That’s the story of how two friends and I consumed an entire pound of bacon and a substantial amount of chocolate in one night. Once we realized what we had done, we all looked at each other guiltily, feeling like we had sinned. None of us needed to eat for another 24 hours.
The reason I’m telling you this story is because bacon, despite its saltiness, does not need to be pigeonholed into the savory category. It’s an incredibly versatile ingredient, and you can add it to a great many things—dessert included—with flavorful success. But what about bacon in sweet breakfast items? As we all know, people either fall on the sweet side or the salty side of breakfast, but I’m here to tell you that you can charm both sides in one dish with the power of bacon.
These bacon pancakes are proof manifested. Gone are the boundaries of sweet and salty breakfast! We’re putting bacon into the actual pancake here, along with sugar and vanilla; then cooking the flapjacks to fluffy perfection; then pouring maple syrup all over them. It’s the chicken and waffles of pancakes! And just like chicken and waffles, it’s delicious.
Are Bacon Pancakes Healthy?
These bacon pancakes are a decadent breakfast or brunch that’s chock-full of carbs, calories, sodium, and fat. The eggs do provide plenty of protein, and the whole-wheat flour adds fiber, so you’ll definitely be satisfied after eating these! Coconut sugar is used, which has a lower glycemic index than refined white sugar, but the coconut oil and bacon do add a significant amount of saturated fat. The bottom line is that these pancakes are best eaten in moderation, from a health perspective.
This recipe is suitable for dairy-free diets. To make these pancakes healthier, you can replace the pork bacon with turkey or vegan bacon, which will likely reduce both fat and sodium content. You can also simply use less bacon!
More Colors And Flavors For Your Bacon Pancakes
If you’re reading the recipe and thinking, “Man, that’s a lot of bacon,” I feel you. Bacon is delicious, but yes, it is a lot of bacon. I assure you that you won’t regret putting all that bacon in these pancakes, but you don’t have to. You can simply cut back on it! If you want some other flavors to make up for decreasing the bacon, read on for my favorites.
- Sliced strawberries: Adding sliced strawberries to each pancake after you ladle them into the pan is a good idea. Not only do strawberries go incredibly well with bacon, but cooking the strawberries a tad does wonders for their flavor!
- Pineapple: It risks making me think of my favorite pizza (bacon and pineapple), but it’s worth trying. Pineapple and bacon have a flavor symbiosis that I love!
- Dark chocolate chips: Going back to the story I told you earlier, bacon and chocolate are stunning together, and both happen to turn a pancake into an elegant affair!
How Do I Store Leftovers?
Let them cool completely, then store them in an airtight container in the fridge for up to 4 days. You may want to prevent sticking by separating them with parchment or waxed paper. You can also freeze them. But first, flash-freeze them by laying them out on a cookie sheet, then putting the pan in the freezer for an hour or so until they harden. Once done, you can put them in a freezer-safe container or a Ziploc freezer bag for up to 2 months. Reheating can be done in the toaster, oven, or microwave.
Serving Suggestions
I think these pancakes will become the star of any table they’re put on, but every star needs a few supporting actors, so give these pancakes some sides. Try Air-Fryer Hash Browns, Oven-Baked Scrambled Eggs, a fresh Fruit Salad, and if it’s a weekend brunch, go for a mimosa.
Recipe
Ingredients
- 1 pound bacon thinly sliced
- 2 cups whole-wheat flour
- 2 teaspoons baking powder
- ¼ cup coconut sugar
- ½ teaspoon sea salt
- 4 large eggs whites and yolks separated
- 2 cups almond milk unsweetened
- 6 tablespoons coconut oil melted
- 1 teaspoon pure vanilla extract
- Cooking spray or a dab of coconut oil
- Pure maple syrup for serving
- Fresh berries for serving
Instructions
- Preheat your oven to 200°F. Set up a wire rack on a baking sheet to keep pancakes warm until you're ready to eat.
- Cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel to drain and cool, then chop into small pieces.
- In a large bowl, whisk together the whole-wheat flour, baking powder, coconut sugar, and sea salt.
- Beat the egg whites in a separate bowl until stiff peaks form, using a hand mixer or a stand mixer (this is the key to light and airy pancakes).
- In another bowl, whisk the egg yolks, almond milk, melted coconut oil and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy; do not overmix.
- Gently fold in the beaten egg whites in two batches. Be careful not to deflate the egg whites.
- Heat a griddle or nonstick pan over medium heat and lightly coat with cooking spray or a dab of coconut oil.
- For each pancake, ladle about ¼ cup of batter onto the griddle. Sprinkle the top with the chopped bacon. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side.
- Keep the cooked pancakes on the wire rack in the oven until you're done cooking all of them.
- Serve the pancakes warm with a drizzle of pure maple syrup and a side of fresh berries.
Leave a Comment