Bacon Pancakes
The easiest 15-minute breakfast on the planet — crispy bacon cooked right inside a fluffy pancake. Bacon pancakes are a sweet-and-savory breakfast made by laying a cooked strip of bacon on a hot griddle and pouring pancake batter over the top so the bacon cooks right into the pancake.
They take about 15 minutes with a boxed pancake mix and 4 simple ingredients, and they make roughly 12 bacon-filled pancakes. Unlike serving bacon on the side, the bacon is sealed inside, so every bite gets salty-crispy and fluffy-sweet at the same time — and kids can eat them with their hands, no fork required.
How to Make Bacon Pancakes
- Start by mixing together pancake mix, eggs and milk. Whisk until most lumps are gone.
- Heat non-stick skillet using a medium/high heat.
- To prevent any sticking and to add flavor, I prepare my skillet with a little butter.
- Place bacon slices on skillet and then top with pancaked batter until bacon is covered.
- 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.
Yes. The bacon must be fully cooked before you pour the batter over it. Pancake batter only cooks for about 2 minutes per side, which is not nearly long enough to cook raw bacon through. Bake it at 400°F for 15 minutes or use leftover cooked bacon.
Absolutely. Any pancake batter works — homemade, buttermilk, or gluten-free. You want a batter that is thick enough to sit on top of the bacon rather than running off it, so aim for the consistency of heavy cream.
Yes. Bacon pancakes reheat beautifully. Make them up to 3 days ahead and store them in the fridge, or freeze for up to 2 months. Reheat in a toaster oven or toaster to bring the crisp edges back.
Regular-cut bacon works best because it stays flexible enough to lie flat on the griddle. Thick-cut bacon tends to buckle and creates gaps in the pancake. Turkey bacon and center-cut bacon both work well if you want something leaner.
Warm maple syrup in a small bowl for dipping — these were made to be dunked.
Scrambled eggs or a simple fruit salad to round out the plate.
A cold glass of milk or a fruit smoothie for the kids, coffee for you.
A breakfast casserole on the side when you are feeding a holiday crowd.
How to Store and Reheat Bacon Pancakes
- Refrigerator: Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or a dry skillet for the best texture — the microwave works but softens the bacon.
- Freezer: Lay cooled pancakes in a single layer on a sheet pan and freeze until firm, about 1 hour, then transfer to a freezer bag with parchment between the layers. They keep for up to 2 months.
- Meal prep: Reheat frozen bacon pancakes straight from the freezer — 90 seconds in the microwave, 3–4 minutes in a 350°F toaster oven, or 2 rounds through the toaster. This is my favorite weekday shortcut: a double batch on Sunday covers breakfast most of the week.
“MOM!!! There is bacon in my pancake! WooHoo!!”
How to Make Bacon Pancakes
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Ingredients
- 8 pieces of bacon cooked
- 2 cups your favorite dry pancake mix
- 2 eggs
- 1 cup milk
Instructions
- Start by mixing together pancake mix, eggs and milk. Whisk until most lumps are gone.
- Heat non-stick skillet using a medium/high heat.
- To prevent any sticking and to add flavor, I prepare my skillet with a little butter.
- Place bacon slices on skillet and then top with pancaked batter until bacon is covered.
- 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.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Originally Posted: May 2013
Post updated: August 2026
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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. 🙂
This is effing brilliant!