HOME > Chowhound > Home Cooking >


Bacon Pancakes

I'm helping to put together a short blog story on CHOW about bacon pancakes, and I've seen lots of mention of them on Chowhound. For example, in this discussion: http://chowhound.chow.com/topics/852128

Seems like one option is to put pieces of crumbled up bacon into the batter, and another option is to use entire strips of bacon (i.e. just dip bacon into batter, then cook).

For those who make bacon pancakes, what is your strategy? I imagine a third option might be to put the bacon onto the skillet, then pour the batter over it. What do people like best?

  1. Click to Upload a photo (10 MB limit)
  1. We either pour the batter onto the griddle, and then sprinkle with the crumbled bacon before flipping, or we put the cooked bacon on the griddle and pour the batter over it.

    3 Replies
    1. re: boogiebaby

      Number two would be my preference. The one thign I would add/point out is that the use of a bacon press is key here. You need to keep you bacon flat for this to work well.

      1. re: hambone

        Ah, good point about the press. I hadn't thought of that, but it definitely makes sense.

        1. re: hambone

          I usually bake the bacon, so it's wavy. We like the bacon to peek out of the pancake here and there. Gives it more texture too.

      2. Dave, have you considered bacon potato pancakes?

        1 Reply
        1. re: hambone

          OH EMM GEE! Nevermind Dave, I'm considering them now. ;)

        2. I once saw a recipe for bacon-cornmeal waffles---you put the strip of bacon on the waffle iron then pour in a cornbread kind of batter. I was so sure it would stick and make a mess that i never tried it but the flavors and textures sound compatible. Maybe some variant of this with bacon and a fried corncake would be nice? Rather than plain pancake batter?

          1. Hi Dave,
            There are traditional Limburg Pancakes (wheat and buckwheat Pancakes with bacon and Sirop de Liege)

            Let me know if you'd like a recipe.


            3 Replies
            1. re: lyudavitaya

              I would love the recipe. Those look delicious.

              1. re: shoo bee doo

                My pleasure, shoo bee doo!

                Limburg Pancakes (with bacon and Sirop de Liege)

                for 6 pancakes:

                62g AP flour
                62g Buckwheat flour
                125g milk
                2g instant yeast (SAF)
                1 L egg
                pinch of salt
                1 t sugar

                6 thin strips of uncooked bacon
                2 T of Sirop de Liege

                1. Mix everything in list #1 and refrigerate overnight to cook for breakfast. Or, this batter needs 1 hour fermentation in room temp. If you use regular dry yeast instead, mix: dry yeast + milk + sugar (room temp) first, let it stay for 30 min, than mix in everything else.

                2. Low heat, cold skillet. Put bacon on cold skillet and cook it on very low heat for about 10 minutes on one side. It partially cooks the bacon and renders extra fat. Collect bacon fat -- it'll be used (if needed) for cooking pancakes. Put strips of bacon to rest on paper towel.

                for every pancake the steps are:

                3. Medium heat, hot skillet. Spread a portion of pancake batter on hot skillet and immediately after that put a strip of half cooked bacon cooked side down on top. When the surface of batter looks dry, flip the pancake bacon side down. Cook till done.

                4. Limburg pancakes served hot, bacon side up, drizzled with melted Sirop de Liege.

                Enjoy! :)

                1. re: lyudavitaya

                  Thank you so much, lyudavitaya! I will have to do some research on Sirop de Liege.

            2. We don't do this often, but when we do it's with crumbled cooked bacon (or sausage). Just don't care for the texture of the whole "bacon strip inside the pancake" thing - too hard to eat.

              1. whole strips please! Also whole crisp slices of proscuitto, yes!

                1 Reply
                1. re: treb

                  I make them with half-strips so that the whole piece fits in the pancakes' diameter. Pour the batter, lay the half-strips on top in an x, flip.

                  Pieces work too but they have to be on the bigger side. Not bacon-bits size.

                2. Hi Dave,

                  I am the owner of a gourmet pancake food truck (only one in the country!) and catering company, so as you can imagine I've done a lot of experiments with bacon in pancakes.

                  I was startled to see the photo with the article as they had the same idea as me, to put the entire slice in the pancake! Nothing beats those for presentation purposes (I drizzzle mine with a maple cream cheese glaze) but I find that the bacon can be a bit difficult to bite into when it cooks into the pancake in such a large piece.

                  The best way I've found to do it is to cook the bacon in the oven in advance, drain, and slice into lardons. Cook the pancakes on one side, flip, and press the bacon into the still soft pancake batter on the other side, then remove. That way the bacon retains crispness but is integrated into the pancake, and voila, the presentation is still gorgeous! That is my Devil's Food pancake pic I attached last; a sinful combination of chocolate and bacon. Hope this helps!

                  Babycakes Gourmet

                  1. I have made bacon waffles. They are delicious, as I'm sure bacon pancakes are. I put a cooked but cold slice (from fridge) on the preheated waffle iron, closed the lid for about a minute. Then poured the batter over it, and closed to cook until it stopped steaming. Really easy and good.

                    1. Crumbled bits of bacon for me - though thinking about it I'm not sure if it's better to stir the bacon bits into the batter or just sprinkle them on the uncooked side of the pancake right after it's poured into the pan. Bacon pancakes are basically an extension of the thing I do much more often, which is to cook bacon, and then fry pancakes in the bacon fat-coated skillet once the bacon is removed.

                      1. I know you didn't ask for this, but there's a fun clip from Adventure Time that's very appropriate here:


                        2 Replies
                          1. re: lamb_da_calculus

                            Ha! I assumed that was what prompted the thread.

                          2. We don't put the bacon in the pancake at all. First we cook up the pancakes (buttermilk in our case). We oven cook the bacon strips, lay them on paper to absorb the grease, then cut into pieces. Then, we put the cooked bacon pieces in the maple syrup and warm the syrup in a small stove pot, pour the syrup over the pancakes and serve. Keeping the bacon & syrup warm infuses the buttermilk pancakes beautifully.

                            5 Replies
                              1. re: kattyeyes

                                hey there kattyeyes, always nice to run into you! I think a batch of orange pancakes with maple-bacon-orange syrup is sounding better & better for tomorrow morning.

                                1. re: HillJ

                                  If I leave now, can I join you? LOL! Those sound outstanding! Do you put orange zest in to get the orange flavor?

                                  1. re: kattyeyes

                                    Yes, I'm going to use cara cara oranges because I have them on hand. Zest in the batter, zest in the syrup. Come on over!

                                    1. re: HillJ

                                      :) I had to look up cara cara oranges. I'll look for them--they sound fantastic! I would love to join you. Be there in spirit for sure.