Cozy up to a stack of fluffy, golden pancakes infused with smoky bacon and sweet maple — the ultimate breakfast of champions. These Smoky Bacon & Maple Pancakes are a flavor-packed upgrade to your classic pancake routine, delivering big comfort and bold, craveable taste in every bite. Whip up a batch on a leisurely weekend morning for an indulgent, heartwarming start to your day.
Why You’ll Love This Smoky Bacon & Maple Pancakes
These pancakes are the epitome of comfort food with a twist. Crispy, salty-sweet bacon is folded right into the batter, infusing every forkful with its irresistible smokiness. A touch of pure maple syrup adds a lush, velvety finish that takes these pancakes to new heights of deliciousness. They’re the ultimate crowd-pleasing breakfast that’s guaranteed to warm you from the inside out. Plus, the chef-tested recipe ensures reliable results every time, so you can enjoy these indulgent pancakes with total confidence.
Ingredients
This simple recipe calls for just a handful of everyday ingredients that come together to create pure pancake magic. You’ll need all-purpose flour, baking powder, salt, eggs, milk, melted butter, crispy bacon, and pure maple syrup. The bacon and maple syrup are the stars of the show, lending their signature smoky-sweet flavors to every bite.
- 2 cups (250g) – all-purpose flour
- 2 teaspoons – baking powder
- 1/2 teaspoon – salt
- 2 – eggs
- 1 1/2 cups (355ml) – milk
- 4 tablespoons (55g) – melted butter
- 6 slices – crispy bacon, crumbled
- 1/4 cup (60ml) – pure maple syrup
Ingredient Substitutions
- Dairy-free milk: Plant-based milk (such as almond or oat milk) can be used for a dairy-free version.
- Bacon: Cooked, crumbled sausage or ham can be substituted.
How to Make Smoky Bacon & Maple Pancakes
Start by cooking the bacon until crispy, then crumble or chop it into bite-size pieces. In a large mixing bowl, whisk together the dry ingredients — flour, baking powder, and salt. In a separate bowl, whisk the wet ingredients — eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and whisk just until combined, being careful not to overmix. Gently fold in the crumbled bacon. Heat a large nonstick skillet or griddle over medium heat and grease with a bit of butter or oil. Scoop the batter onto the hot surface, using about 1/4 cup per pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve the pancakes hot, drizzled with pure maple syrup.
Recipe Variations & Tips
- Top with whipped cream and nuts: For an extra-indulgent breakfast, top the pancakes with a dollop of whipped cream and a sprinkle of toasted pecans or walnuts.
- Add mix-ins: You can also add a handful of blueberries or chocolate chips to the batter for a delightful flavor twist.
- Achieve fluffy texture: To ensure the perfect light and fluffy texture, be sure not to overmix the batter. Let the batter rest for 5-10 minutes before cooking for best results.
- Reduce sweetness: If you prefer a less sweet pancake, you can reduce the amount of maple syrup in the batter.
Serving & Storage
Serve with: fresh fruit, whipped cream, chopped nuts, or a drizzle of extra maple syrup.
Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Reheat: Simply stack the cooked pancakes and wrap them in foil or place them in a baking dish, then reheat in a 350°F oven for 5-10 minutes.
Make-Ahead: You can prepare the batter up to 1 day in advance and store it in the refrigerator. When ready to cook, give the batter a quick whisk before scooping it onto the hot griddle.
Nutrition Information
One serving of these Smoky Bacon & Maple Pancakes (2 pancakes) contains approximately 400 calories, 17g of fat, 47g of carbohydrates, and 13g of protein. They’re a hearty, satisfying breakfast that will keep you energized and satisfied all morning long.
- Serving Size: 2 pancakes
- Calories: 400 kcal
- Protein: 13 g
- Carbs: 47 g
- Fat: 17 g
- Sodium: 720 mg
Frequently Asked Questions
Can I make these pancakes in advance?
Yes, you can prepare the batter up to 1 day in advance and store it in the refrigerator. When ready to cook, give the batter a quick whisk before scooping it onto the hot griddle.
Can I use pre-cooked bacon?
Absolutely! To save time, you can use pre-cooked, crumbled bacon in this recipe. Just be sure to adjust the cooking time as needed, as the bacon will not need to be fully cooked.
Can I freeze the cooked pancakes?
Yes, these pancakes freeze beautifully. Once cooled, stack them with parchment paper in between and place in a freezer-safe container or bag. Reheat in the oven or microwave when ready to enjoy.
What can I serve with these pancakes?
These Smoky Bacon & Maple Pancakes are delicious on their own, but they also pair wonderfully with a variety of toppings and sides. Try serving them with fresh fruit, whipped cream, chopped nuts, or a drizzle of extra maple syrup.
Can I make these pancakes gluten-free?
To make these pancakes gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The rest of the recipe should work seamlessly with the gluten-free flour.
Try These Next
- savory maple pecan pancakes for brunch bliss
- cheesy bacon and broccoli casserole for cozy nights
- smoky bbq bacon wrapped chicken skewers for game day
Smoky Bacon & Maple Pancakes for a Cozy Morning
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Griddled
- Cuisine: American
Description
Start your day with these fluffy pancakes infused with smoky bacon and a hint of maple syrup. Perfect for a cozy morning!
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1/2 cup cooked and crumbled bacon
– 1/4 cup maple syrup (plus more for serving)
– Optional: fresh fruit for topping
Instructions
1.
2. – In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. – In another bowl, mix the milk, egg, and melted butter until well combined.
4. – Pour the wet ingredients into the dry ingredients and stir until just combined.
5. – Fold in the crumbled bacon and maple syrup.
6. – Preheat a non-stick skillet or griddle over medium heat.
7. – Pour 1/4 cup of batter onto the skillet for each pancake.
8. – Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
9. – Flip and cook for another 2-3 minutes until golden brown.
10. – Serve warm with additional maple syrup and fresh fruit if desired.
11.
Notes
– You can use turkey bacon for a lighter version.
– Make sure not to overmix the batter for fluffy pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: pancakes, breakfast, bacon, maple syrup