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Bacon Pancakes

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Once you go bacon, you won’t go back.

Bacon Pancakes - FamilyFreshMeals.com

What breakfast food is better than pancakes? BACON! What’s better than bacon? Bacon filled pancakes of course!

You won’t believe how easy these special pancakes are to make. Once you go bacon, you won’t go back.

P.S Bacon Pancakes = the  perfect Father’s Day breakfast 🙂  YUM!  

Bacon Pancakes

The pin that inspired!

Bacon Pancakes _ Ingredients

Ingredients:

6-8 pieces of bacon, cooked 

2 cups your favorite dry pancake mix

2 eggs

1 cup milk

DirectionsBacon Pancakes Step 1

1. Start by mixing together pancake mix, eggs and milk. Whisk until most lumps are gone.

2. Heat non-stick skillet using a medium/high heat.

3. To prevent any sticking and to add flavor, I prepare my skillet with a little butter.

4. Place bacon slices on skillet and then top with pancaked batter until bacon is covered.  

5. Cook until top is bubbly and edges start to dry. Flip and continue cooking until other side is golden brown (about 45 seconds-1 minute). Serve immediately. 

Bacon Pancakes _ Perfect for Father's Day #Breakfast

 

 

BACON PANCAKES!!

“MOM!!! There is bacon in my pancake!  WooHoo!!”

 

 

 

 

 

 

 

 

 

 

 

 

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Corey, Darryl, Big D & Little D

4.7 from 3 reviews
Bacon Pancakes
 
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Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 6-8 piece of bacon, cooked
  • 2 cups your favorite dry pancake mix
  • 2 eggs
  • 1 cup milk
Instructions
  1. Start by mixing together pancake mix, eggs and milk. Whisk until most lumps are gone.
  2. Heat non-stick skillet using a medium/high heat.
  3. To prevent any sticking and to add flavor, I prepare my skillet with a little butter.
  4. Place bacon slices on skillet and then top with pancaked batter until bacon is covered.
  5. Cook until top is bubbly and edges start to dry. Flip and continue cooking until other side is golden brown (about 45 seconds-1 minute). Serve immediately.

 

Here is what i used for these yummy Bacon Pancakes

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10 Comments

  6. Sue Belzer says

    I made these and they were fabulous (my daughter termed them “heaven”), but I had to modify the technique quite a bit.

    Instead of pouring the batter over the bacon, I poured a “bed” of batter for each bacon, immediately pressed a strip of bacon into that bed, and then turned the pancake once it was really set. When I used the method described in the above recipe, the part of the batter that rested on top of the bacon strip never solidified enough to be able to turn it without it simply falling apart.

    The next time I make these, I’ll prepare all the strips just as I’ve described, but then I’m going to lay another bed of batter and invert the cooked pancakes onto the new bed. That will completely encase the bacon in pancake, allowing for much more soaking up of (real!) maple syrup. That’s how we roll in this family. 🙂

    Reply